Results 1 to 10 of about 26,702 (269)
Carbonated fermented dairy drink – effect on quality and shelf life [PDF]
Journal of Food Science and Technology, 2012 Processing conditions were standardized for a carbonated sweetened fermented dairy beverage. The optimum level of carbonation for the beverage filled in 200 ml glass bottles was found to be at 50 psi pressure for 30 seconds. The beverage samples were stored under refrigerated conditions (7 °C) and evaluated at weekly intervals for their sensory ...
Menon Rekha, Ravindra +3 more
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Perceived Quality Drives Indonesian Purchase Intention for Fermented Drinks
Journal of Business, Management, and Social Studies, 2023 Objective – This study aims to determine people's perceptions of fermented drinks through its value, and quality which then lead to Indonesian purchase intention on fermented drinks. Methodology – An online survey was used to gather information from respondents of various ages and professions who enjoy drinking fermented beverages as well as those who ...
Avesta Angelia Nurfaida
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FUNCTIONAL FORTIFIED FERMENTED MILK DRINK WITH IODIZED FOOD COMPOSITE
Food systems, 2021 N.N. Popovicheva
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Microbiological study of synbiotic fermented whey drink
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE, 2017 TELLABATI V. MADHAVI, R. K. SHAH
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Consumer Acceptance of Fermented Drinks in Malaysia
Malaysian Journal of Social Sciences and Humanities (MJSSH), 2021 Fermented beverages have become a powerful player in the global beverage sector because of the increased demand for health products and their nutritional benefits to societies. This study aimed to identify consumer acceptance and willingness to pay for fermented drinks developed by MARDI.
Kasron, Norzalila +4 more
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Prebiotic potential of hemp blended drinks fermented by probiotics
Food Research International, 2020 Plant-based drinks as substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most studied and successful milk substitutes. An untapped source is hemp seed, which is a powerhouse of nutrients bearing bioactive compounds, but the production of derived drink is limited.
Nissen, Lorenzo +2 more
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Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)
International Journal of Food Science, 2021 Background. Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink “Doogh.” Methods.
Sara Mohamadi +5 more
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Therapeutic properties of whey used as fermented drink [PDF]
Revista de Microbiologia, 1999 Bioconversion of whey for preparation of beverage was standardized by utilizing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40% protein adjusted to pH 6.4) and incubated at 42oC for 8h had all the technological requisite and dietetic criteria ...
Kar, T., Misra, A.K.
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Fermented milk drink technology with orange syrup
Proceedings of the Voronezh State University of Engineering Technologies, 2019 Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like.
O. I. Dolmatova, I. S. Palchikova
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Non-Fermentative Gram-Negative Bacteria in Drinking Water
Journal of Water Resource and Protection, 2014 The description of a microbiological community of drinking water distribution systems is intended for a safe and proper use of drinking water. These studies were aimed at characterising the microbial condition of the drinking water supply system in Lithuania by means of culture-based methods and biochemical techniques. Samples of drinking water (in
Daiva Staradumskyte +1 more
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