Results 11 to 20 of about 157,795 (289)

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., Bulatović Maja Lj., Zarić Danica B., Stamenković-Đoković Marijana M., Krunić Tanja Ž., Borić Milka M., Vukašinović-Sekulić Maja S.   +6 more
doaj   +2 more sources

Optimization of fermentation process, antioxidant activity and flavor quality of fermented longan-Gynostemma pentaphyllum beverage [PDF]

Zhongguo niangzao
To 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
doaj   +2 more sources

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

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, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón, León Hernández-Ochoa   +5 more
doaj   +2 more sources

Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis

Fermentation, 2023
In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (Lupinus mutabilis) were used: Andino, Guaranguito, Ecuadorian, and Peruvian.
Giovana Parra-Gallardo, Klever Quimbiulco-Sánchez, María del Carmen Salas-Sanjuán, Fernando del Moral, Juan Luis Valenzuela   +4 more
doaj   +2 more sources

Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae [PDF]

Shipin gongye ke-ji
One 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, Miaoxin ZHENG, Yuting ZOU, Zihan HE, Bitao XU, Qing ZHANG, Jia QIN, Wenqiang TIAN   +7 more
doaj   +2 more sources

Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage

Fermentation
In 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, Andres David Cordon Cardona, Pedro Henrique Freitas Cardines, Márcio de Barros, Adriana Aparecida Bosso Tomal, Thais de Souza Rocha   +5 more
doaj   +2 more sources

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., Aziz, N., Sharifudin, S.A., Abdullah, R., Hamid, N.S.A., Sarip, J.   +5 more
doaj   +3 more sources

Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model

Fermentation, 2021
The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage.
Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho   +3 more
doaj   +1 more source

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.
core   +1 more source

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

International Journal of Microbiology, 2020
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages ...
Bikila Wedajo Lemi
doaj   +1 more source