Results 11 to 20 of about 167,310 (292)
Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage [PDF]
International Journal of Microbiology, 2020 Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people ...
Niguse Hotessa, Jedala Robe
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Optimization of fermentation process, antioxidant activity and flavor quality of fermented longan-Gynostemma pentaphyllum beverage [PDF]
Zhongguo niangzaoTo explore the antioxidant activity and flavor quality of fermented longan-Gynostemma pentaphyllum beverage, Lactobacillus casei was selected to ferment longan-G. pentaphyllum composite extract, and the fermentation process conditions of fermented longan-
CHEN Mingzhen, JIANG Qianpin, SHI Danrong, HUANG Yan, YANG Dongbing, LI Jing, HU Dehui
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Quality of fermented whey beverage with milk [PDF]
Hemijska Industrija, 2016 One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material.
Rakin Marica B. +6 more
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Foods, 2022 The development of functional fermented beverages enriched with γ-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast.
Xiangyang Sun +6 more
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International Journal of Food Science, 2019 Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the ...
Ana Flores-García +5 more
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Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage. [PDF]
Molecules, 2021 Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones ...
Al-Mohammadi AR +5 more
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FermentationIn this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has ...
Luma Sarai de Oliveira +5 more
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Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae [PDF]
Shipin gongye ke-jiOne strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry. Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage.
Chanyuan LI +7 more
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Potential of fermented papaya beverage in the prevention of foodborne illness incidence
Food Research, 2017 Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported.
Koh, S.P. +5 more
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Chapter 12 - Fermented plant-based beverage: kombucha
, 2022 Kombucha is a traditional drink made from fermented tea with a symbiosis of bacteria and yeast to produce a unique beverage taste with slight sweetness and sourness. The microorganisms in kombucha fermentation are mixed cultures of several microorganisms
Srianta, I, Zubaidah, E., Tewfik, I.
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