Results 31 to 40 of about 157,795 (289)
Probiotic Fermented Beverage From Macroalgae
Natural Product Communications, 2021 We have tested the hypothesis that a fermented beverage from the macroalgae Hydropuntia eucheumatoides exhibits antioxidant and enzymatic activity. The macroalga was hydrolyzed (maximum hydrolysis yield: 78%) with a mixture of the enzymes viscozyme and ...
Vo T. Trung +5 more
doaj +1 more source
Production of star fruit alcoholic fermented beverage
, 2021 Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted
Maldonado, Rafael Resende +4 more
core +2 more sources
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content
Food Technology and Biotechnology, 2016 The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic ...
Loreta Basinskiene +5 more
doaj +1 more source
Foods, 2022 Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits.
Jing Zou +6 more
doaj +1 more source
Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects [PDF]
, 2014 Diabetes mellitus is a chronic endocrine diseased condition reflected by higher level of blood glucose which is due to less insulin production, insulin action or both.
K.S. Premavalli, C.S. Devaki
core +1 more source
Semina: Ciências Agrárias, 2016 The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different
Alexsandra Valéria Sousa Costa de Lima +5 more
doaj +1 more source
Quality Aspects of Rice Based Fermented Beverage.
, 2021 Background: Cereal grains are one of the richest sources of important dietary fibers, proteins, vitamins, minerals, antioxidants, and other phytochemicals.
Mahejibin, Khan +2 more
core +1 more source
Kombucha Tea: A Promising Fermented Functional Beverage
, 2019 Kombucha tea is produced by fermenting sweetened tea with mixture of symbiotic colony of bacteria (Acetobacter xylinum) and yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia). It is a popular traditional fermented drink with health-promoting
Senem Suna +5 more
core +1 more source
Effects of kefir fermented milk beverage on sodium dextran sulfate (DSS)-induced colitis in rats
Heliyon, 2023 Background and aim: The etiopathogenesis of inflammatory bowel disease (IBD) is associated with different factors such as genetic, infectious, immunological, and environmental, including modification of the gut microbiota.
Karina Nascimento da Silva +12 more
doaj +1 more source
Scientific Reports, 2023 Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process.
Arshpreet Singh +4 more
doaj +1 more source