Results 71 to 80 of about 457,295 (152)
Food Science &Nutrition, Volume 14, Issue 3, March 2026.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,
Nabeel Ashraf +5 more
wiley +1 more source
Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]
, 2012 The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
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Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Chidimma Ifeh +4 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Concentrations in D- and L-lactate in raw cow and camel milk
, 2019 The present study gives some preliminary result regarding the content of the D- and L-lactate in cow and camel milk. Twenty dromedary camel milk samples and 3 cow milk samples from Kazakhstan were analysed to determine the lactate forms in order to ...
Baubekova, Almagul +5 more
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Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
Multinodular thyroid gland hypertrophy in a camel
, 2016 This case report include the clinical, haematology, radiology, ultrasound and cytology results of the multinodular thyroid hyperplasia in a camel. A fourteen-year-old, Tulu breed, male camel was presented with the complaint of respiratory sounds and ...
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Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]
, 2007 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
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Yoghurt Laboratorium Dr.Th.& A.v.Horlacher
YOGHURT LABORATORIUM DR.TH.& A.V.HORLACHER Yoghurt Laboratorium Dr.Th.& A.v.Horlacher ( -
Yoghurt Laboratorium Dr.Th.& A.v.Horlacher
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Efeito da adição de Bifidobacterium BB-12 microencapsulada sobre as propriedades de frozen iogurte [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosEm uma primeira etapa do trabalho foi avaliado o efeito da adição da bactéria probiótica Bifidobacterium BB-12
Pinto, Stephanie Silva
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