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Um estudo sobre o queijo Nak

Um estudo sobre o queijo Nak

Ishwar Katawal

74,82 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208956639
74,82 €
IVA incluido
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Sobre IBD

Estudos anteriores sobre os aspectos funcionais do queijo Nak são escassos. Este trabalho de investigação tem como objetivo estudar os aspectos funcionais do queijo Nak produzido no Nepal no que diz respeito ao seu potencial probiótico e à presença de fitoquímicos. Três queijos nak e um queijo de vaca foram recolhidos aleatoriamente em fábricas regionais da Dairy Development Corporation (DDC) no Nepal, localizadas a uma altitude de 2900 m, 2600 m, 2400 m e 1900 m, respetivamente. O queijo nak pode ser considerado uma boa fonte de antioxidantes e o seu consumo regular pode melhorar a saúde do consumidor devido à atividade antioxidante e ao efeito biogénico do LAB.

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  • Étude sur le fromage Nak
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    Les études précédentes sur les aspects fonctionnels du fromage Nak sont rares. Ce travail de recherche vise à étudier les aspects fonctionnels du fromage Nak produit au Népal en ce qui concerne son potentiel probiotique et la présence de composés phytochimiques. Trois fromages nak et un fromage de vache ont été prélevés au hasard dans des usines régionales de la Dairy Developme...
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