Results 41 to 50 of about 11,624 (150)

Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut [PDF]

Mol Nutr Food Res
ABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A, Yousefvand A, Kolsi A, Zhang D, Saris P.   +4 more
europepmc   +2 more sources

Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation. [PDF]

Food Sci Nutr
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Patlan-Velázquez LF, González-Olivares LG, García-Garibay M, Alatorre-Santamaría S, Gómez-Ruiz L, Rodríguez-Serrano G, Carrasco-Navarro U, Cruz-Guerrero A.   +7 more
europepmc   +2 more sources

Preparation and Properties of Frozen Yoghurt Made from Camel Milk Fortified with Dates and Banana Fruits

Recent Progress in Nutrition
This study was conducted to process frozen yoghurt (FY) from camel milk (CM) flavored with either 5% or 8% banana (B) or dates (D). The mix of FY consists of stirred yoghurt, sugar, Gum Arabic, and banana (Musa lutea) or dates (Phoenix dactylifera).
Ola A. Mohamed, I. E. El Zubeir
semanticscholar   +2 more sources

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
Background: Yoghurt is one of the oldest fermented milk product consumed all over the world and it is produced by fermenting milk with lactic acid bacteria which is responsible for the development of typical yoghurt flavor.
Rukayat A. Lawal, M. S. Adebusoye, Hamis Musa   +2 more
semanticscholar   +2 more sources

Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]

Food Sci Nutr
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N, Arshad Z, Din A, Ul Ain HB, Alum EU, Tufail T.   +5 more
europepmc   +2 more sources

Effect of storage period on the physicochemical properties of Sudanese camel (Camelus dromedarius), milk set type yoghurt

International Journal of Life Science and Agriculture Research
The present study was carried out in the laboratory of Dal Group for Food, Department of Quality & New product development (NPD), Khartoum, Sudan, to assess the effect of storage period on physicochemical properties of camel milk set type yoghurt (CMY ...
Dr. Adam Ismail Ahmed, M.G.O, Elnazier, S. Bakheit   +2 more
semanticscholar   +2 more sources

Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt

International Journal of Food Science and Technology
Abstract Camel milk is a nutritionally valuable product containing beneficial microorganisms that can enhance product quality, safety, and potential health benefits. This study aimed to isolate and characterise Enterococcus faecium strains from raw camel milk and assess their potential in functional yoghurt production.
Nida Bibi, Sheraz Ahmed, Faiz-Ul Hassan, Zunaira Mushtaq, Zahida Qadeer, Maham Shafiq, Muhammad Rizwan Tariq, Robert Mugabi, Emine Macit, Gulzar Ahmad Nayik   +9 more
openaire   +2 more sources

ANTIFUNGAL DISINFECTANTS EFFICIENCY ON ASPERGILLUS STRAINS FROM CAMEL’S MILK AND DRINKING WATER: BIOLOGICAL DETOXIFICATION OF AFLATOXIN-M1 [PDF]

Assiut Veterinary Medical Journal, 2021
This study was conducted to assess the distribution of mold and mycotoxins in raw camel’s milk and water samples and to evaluate the fungicidal activity of three disinfectants and the detoxification capabilities of LAB towards aflatoxin M1 in camel’s ...
HASSAN MAHMOUD DIAB, AHMED SHABAN AHMED, MONA A. EL-ZAMKAN, GABER EL-SABER BATIHA, LUAY ALKAZMI   +4 more
doaj   +1 more source

Evaluation of Chemical Composition of Yoghurt Made from Camel and Camel-Sheep Milk Mixtures During Storage

International Journal of Dairy Science, 2015
S.A. Ibrahem, I.E.M. El Zubeir
exaly   +2 more sources

Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats [PDF]

مجلة دراسات و بحوث التربیة النوعیة, 2022
The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served
Nahed S. Mohammed, Hanan A. Radwan
doaj   +1 more source