Results 1 to 10 of about 7,394 (267)

Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage [PDF]

Microorganisms
Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a promising
Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova, Loreta Serniene   +10 more
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Effects of Different Pretreatments on the Nutrition, Flavor and Sensory Evaluation of Lactobacilli-Fermented Peach Beverages [PDF]

Foods
This study aimed to investigate the behavior and fermentation performance of Lactobacillus in peach purees and juice prepared using different pretreatments, and characterized the nutrition and flavor profiles of various fermented peach samples by using ...
Qiaoyu Han, Jiechao Liu, Hui Liu, Qiang Zhang, Zhenzhen Lv, Dalei Chen, Wenbo Yang, Zhonggao Jiao   +7 more
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Study of the nutritional value of fermented milk drinks from goat’s milk [PDF]

E3S Web of Conferences, 2021
The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black ...
Shunekeyeva Alma, Alimardanova Mariam, Majorov Alexander   +2 more
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Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

Microorganisms, 2021
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the
Marcin Kruk, Monika Trząskowska, Iwona Ścibisz, Patryk Pokorski   +3 more
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Unravelling the hidden ethnic fermented treasure of the Himalayas - A review on the traditionally fermented beverages of the Northwest Indian Himalayan Region

Food Chemistry Advances, 2023
Consumption of fermented foods has been an integral part of the human food resource since the beginning of civilization. For generations, the practice of preparing fermented food have remained the same with a very little alterations in the techniques ...
Shikha Tomar, Kumud Pant, Promila Sharma, Somya Sinha, Debasis Mitra   +4 more
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Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa

Jurnal Teknologi dan Industri Pertanian Indonesia, 2021
Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink.
Yusmarini Yusmarini, Vonny Setiares Johan, Shanti Fitriani, Emma Riftyan, Olo Marasi Siagian   +4 more
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Fermented Milk Beverages Fortified with Soy Protein [PDF]

Техника и технология пищевых производств, 2021
Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals.
Ekaterina S. Statsenko, Oksana V. Litvinenko, Galina A. Kodirova, Galina V. Kubankova, Nadezhda Yu. Korneva, Olesya V. Pokotilo   +5 more
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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in Microbiology, 2021
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry.
Elena Bartkiene, Elena Bartkiene, Vadims Bartkevics, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Egle Zokaityte, Vita Lele, Vita Lele, Vytaute Starkute, Vytaute Starkute, Paulina Zavistanaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Grazina Juodeikiene   +16 more
doaj   +1 more source

High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin

Applied Food Biotechnology, 2022
Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans.
Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz   +7 more
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Development of the technology of fermented milk drink with goji berries

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2022
Fermented milk products are popular and have a positive effect on human health due to probiotics. According to statistical studies, yogurt is consumed the most.
N. B. Slyvka, O. Ya. Bilyk, V. O. Nagovska   +2 more
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