Results 101 to 110 of about 457,295 (152)

Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods. [PDF]

Foods
Todorov SD.
europepmc   +1 more source

Detection of camel milk adulteration with buffalo milk during semi hard cheese production. [PDF]

Vet Anim Sci
Darnay L, Barkó A, Juhász B, Surányi J, Süth M, Ilona Hidas K.   +5 more
europepmc   +1 more source

Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development. [PDF]

Compr Rev Food Sci Food Saf
Habiba MU, Augustin MA, Varela C, Morris H, Rahman MM, Bozkurt H.   +5 more
europepmc   +1 more source

Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook. [PDF]

3 Biotech
Jena R, Choudhury PK.
europepmc   +1 more source

Unlocking the health potential of fermented foods: insights from traditional Indian diets. [PDF]

Front Microbiol
Raali R, Sampath N, R S G, J K T, Vardhan J H, Shenbagam B J, Geethanjali V, Kumar S V, Shanmuga Doss S.   +8 more
europepmc   +1 more source

Molecular and conventional detection of <i>Salmonella</i> spp. and <i>Helicobacter pylori</i> in licensed and individually prepared foods in the city of Al-Kut, Iraq. [PDF]

Open Vet J
Habeeb AA.
europepmc   +1 more source

Evaluation of Physicochemical, Sensory Properties and Microbial Load of Yoghurt Produced from Fresh Camel and Cow Milk.

Advances in Multidisciplinary & Scientific Research Journal Publication, 2019
Rukayat A. Lawal, Michael S. Adebusoye, Hamisu Musa   +2 more
openaire   +1 more source

Predominant miRNAs in Animal-Source Foods and Bioinformatic Analysis. [PDF]

Curr Issues Mol Biol
Ilori OA, De Santis G, Cannataro R, Tucci P, Cione E.   +4 more
europepmc   +1 more source

Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review. [PDF]

Front Nutr
Ağagündüz D, Ertaş Öztürk Y, Ayhan B, Bulmuş-Tüccar T, Özenir Ç, Erdoğan Gövez N, Ozogul Y, Esatbeyoglu T, Ozogul F.   +8 more
europepmc   +1 more source

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. [PDF]

Foods
Zhang Y, Zang J, Liu S, Yan B, Tang D, Chen J, Li D, Peng D, Liu Z, Yin Z.   +9 more
europepmc   +1 more source