Results 11 to 20 of about 7,394 (267)
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
openaire +2 more sources
Starter culture growth dynamics and sensory properties of fermented oat drink
Heliyon, 2023 In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures.
Mary-Liis Kütt +9 more
doaj +1 more source
Czech Journal of Food Sciences, 2016 The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated.
Beata Paszczyk +2 more
doaj +1 more source
Research progress on the application of acid-reducing microorganisms in fermented drinks [PDF]
Zhongguo niangzaoIn recent years, the development of fermented drinks has been hindered due to acidity issues, which had a negative impact on enterprises and sustainable development. The high acidity made the fermented fruit juice muddy and lusterless, and the fruit wine
SU Xiaojia, LUO Xiaoye, WANG Xiaodan
doaj +1 more source
Health-promoting potential and microbial composition of fermented drink tepache
Medycyna Ogólna i Nauki o Zdrowiu, 2021 Introduction and objective Fermentation is a well-known and widely practised method of food processing, increasing both the nutritional and sensoric properties of food products.
Alicja Ligenza +3 more
doaj +1 more source
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
Molecules, 2021 Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits.
Anshula Sharma +4 more
doaj +1 more source
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET [PDF]
Техника и технология пищевых производств, 2017 The use of α-lactoglobulin hydrolysate produced with the use of Flavorpro 750MDP and Promod 439L enzyme preparations to obtain fermented milk drinks having reduced residual antigenicity has been suggested.
Mel'nikova E.I. +2 more
doaj +1 more source
Gut microbiota–derived short‐chain fatty acids regulate group 3 innate lymphoid cells in HCC
Hepatology, EarlyView., 2022 Abstract Background and Aims Type 3 innate lymphoid cells (ILC3s) are essential for host defense against infection and tissue homeostasis. However, their role in the development of HCC has not been adequately confirmed. In this study, we investigated the immunomodulatory role of short‐chain fatty acids (SCFAs) derived from intestinal microbiota in ILC3
Chupeng Hu +11 more
wiley +1 more source
Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks [PDF]
BIO Web of ConferencesThe rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy products.
Fitri Regina Aulia, Lo Diana
doaj +1 more source
Czech Journal of Food Sciences, 2013 A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data
Noelia MANCHÓN +6 more
doaj +1 more source