Results 111 to 120 of about 727,694 (324)

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]

, 2017
Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г., Митропольская, С. Ю.   +1 more
core  

Fruit and vegetable juice fermentation with Bifidobacteria [PDF]

, 2014
Consumers are becoming more interested in healthy nutrition. To meet consumer requirements, the possibility of the fruit and vegetable juice fermentation by bifidobacteria was investigated. Sour cherry, orange, carrot, and tomato juice was fermented with
Hardi, J., Havas, P., Kun, Sz., Rezessy-Szabó, J., Slačanac, V., Styevkó, G.   +5 more
core   +1 more source

Sensory quality evaluation of whey-based beverages

Mljekarstvo, 2010
Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk ...
Veronika Legarová, Lenka Kouřimská
doaj  

Prospects for production and application of bioactive vegetable oil emulsions in food technology [PDF]

BIO Web of Conferences
The paper shows possibility of obtaining stable emulsions of bioactive vegetable oils in fermented milk medium with concentration of lipid fraction up to 50 %.
Rodionova Natalya, Popov Evgeny, Zakharova Natalya, Pozhidaeva Ekaterina, Dymovskih Jana, Krjachko Sergej   +5 more
doaj   +1 more source

Hyperemesis gravidarum and oral health: A scoping review

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Background Hyperemesis gravidarum (HG) is a severe form of nausea and vomiting in pregnancy (NVP), associated with dehydration, nutritional deficiencies, and systemic complications. Although recurrent vomiting, altered dietary patterns, and medication effects might plausibly affect oral health, this relationship has not been comprehensively ...
Niamh Coffey, Lucy James, Angela C. Flynn, Zeinab El‐Dirani, Shahnawaz Khijmatgar   +4 more
wiley   +1 more source

Antibiotic Remodeling of the Gut Microbiota Impairs Host Resistance to Secondary Infection

iMetaMed, EarlyView.
Gut microbial dynamics induced by four antibiotics, revealed distinct taxonomic and functional shifts. Vancomycin‐perturbed bacteriomes were proven to promote pathogen resistance to antibiotic treatment. Metronidazole‐treated mice showed pronounced Salmonella translocation to hepatic tissue, and altered Enterococcus avium populations modulated host ...
Miaoyu Li, Ying Chen, Xi Chen, Weili Lu, Jie Liao, Jiaqi Wang, Qiwei Liu, Yanzi Chang, Zeping Xu, Yanye Tu, Yang Zhou, Jing Xue, Binbin Wang, Kang Chen, Keyun Cheng, Chunlai Zeng, Hong Li, Qing Shen   +17 more
wiley   +1 more source

Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension [PDF]

, 2016
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries.
Elijah Ige Ohimain
core   +1 more source

Changes in the Color and Pigmentation of Fermented Benikoji-rice Drink

Nippon Shokuhin Kagaku Kogaku Kaishi, 2007
紅麹米発酵物飲料は，紅麹菌（Monascs属カビ）の炊飯米発酵物飲料である．製造条件により，色調は暗赤色からあざやかな紅色まで大きく変動するため，製品段階でしばしば問題となるが，原因は明らかにされていなかった．本研究では，発酵条件の色調に及ぼす影響を明らかにするために，炊飯水分量，温度および湿度の発酵条件を変えた時の紅麹米発酵物の色調と色素組成を比較，検討した．紅麹米発酵物で推定した紫色色素のrubropunctamine（RP）とmonascorubramine（MR）および黄色色素のmonascin（MC）とankaflavin（AK）を指標に色調をみると，炊飯水分量，温度および湿度が高くなるほど紫色色素のRPとMRは減少した．黄色色素のMCとAKの産生量は紫色色素に比べて多く ...
Goki Maeda, Kenichi Higa, Junsei Taira
openaire   +2 more sources

Probiotics‐derived postbiotics improve host metabolic syndrome by activating the adipocyte thermogenic signaling pathway in high‐fat diet‐fed mice

iMetaOmics, EarlyView.
This schematic illustrates how probiotics‐derived postbiotics (PLBK®1–5) combat high‐fat diet‐induced obesity. Postbiotics remodel gut microbiota, boosting beneficial metabolites. These metabolites activate adipocyte thermogenesis (Ucp1/AMPK pathway), resulting in reduced body weight, improved insulin sensitivity, and alleviated hepatic steatosis in ...
Ye Tian, Liujing Huang, Yifan Liu, Xudong Mai, Yanbo Cheng, Bingdong Liu, Yixin Chen, Liwei Xie   +7 more
wiley   +1 more source

Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo

Jurnal Pengabdian UNDIKMA
This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin ...
Endang Retno Wedowati, Fungki Sri Rejeki, Diana Puspitasari, Kejora Handarini, Retnani Rahmiati   +4 more
doaj   +1 more source