Results 31 to 40 of about 167,310 (292)
Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]
, 2010 Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Hounhouigan, M.H. +6 more
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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
Technology of fermented beverage preparation based on walnut milk [PDF]
, 2019 Patent in work. Exibits Clasification: Class no. 3. Agriculture and Food Industry.The invention relates to the food industry, in particular to a process of fermented beverage based on walnut ...
CIUMAC, Jorj, BOAGHI, Eugenia
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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
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
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, 2021 Supplemental material, sj-docx-1-npx-10.1177_1934578X211066145 for Probiotic Fermented Beverage From Macroalgae by Vo T. Trung, Tran Van Huynh, Pham D. Thinh, Pham T. San, Truong H. Bang and Nguyen T.
Tran Van Huynh (11857514) +5 more
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, 2021 Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use
Del Bianchi, Vanildo Luiz [UNESP] +2 more
core
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages [PDF]
, 2022 Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of ...
Daniel, Ellis +7 more
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Characterization of a Fermented Feijoa Beverage [PDF]
, 2020 This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 ...
Sganzerla, William Gustavo +7 more
core +2 more sources
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
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