Results 71 to 80 of about 11,624 (150)
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
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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Determination of some properties of yoghurt produced from cow and camel milk
, 2023 Bu tez çalışmasında, inek ve deve sütünden üretilen yoğurtların bazı özelliklerinin incelenmesi ve bazı parametreler arasındaki korelasyonun tespiti amaçlanmıştır. Çalışmada, çiğ inek sütünün (CoM) kuru maddesi yağsız süt tozu (YST=SMP) (%3) ilavesi ile,
Çakır Topdemir, Pınar
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, 2021 The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters.
D. D. Milincic +5 more
core +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
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
Evaluación de la inclusión de oligosacáridos de avena y Lactobacillus casei subsp. rhamnosus como probiótico en quesos frescos [PDF]
, 2019 The aim of this study was to evaluate the inclusion of oat oligosaccharides in the formulation of fresh cheeses. In the first instance, two extraction methods of these compounds were evaluated.
Marín Martínez, Andrés Felipe
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Future Postharvest and Food, Volume 2, Issue 4, Page 372-380, December 2025.Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena +5 more
wiley +1 more source
Journal of Sustainable Agriculture and Environment, Volume 4, Issue 4, December 2025.ABSTRACT An increasing global population and harsh climate conditions are challenging most crops and contribute to threats of food insecurity. It is crucial to identify food sources that are sustainable and resilient. This review aims to provide insights into how date palm and camels can act as two major resilient and sustainable food sources to meet ...
Nilushni Sivapragasam +6 more
wiley +1 more source
, 2016 This study focuses on the optimization of the processing conditions of stirred yoghurt made from camel milk to get a yoghurt of acceptable quality. The average pH value of whole camel milk employed in this study is determined to be 6.65, titratable ...
HABTEGEBRIEL, HAILEEYESUS
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