Results 251 to 260 of about 26,702 (269)

Study of rheological properties of fortified fermented milk drink

Far Eastern Agrarian Herald, 2023
The article discusses arabinogalactan as a source of soluble dietary fiber, produced in accordance with the requirements of regulatory documentation at the JSC "Ametis" (Amur region). The content of soluble dietary fiber in the amount of 98.8% in arabinogalactan is confirmed from the testing center of LLC "Expert Bio" (St. Petersburg).
Ekaterina I. Reshetnik, Yulia I. Derzhapolskaya, Svetlana L. Gribanova, Li Chun, Li Yuting   +4 more
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Living Fermented Foods and Drinks

Fermentation is the process by which microbes transform ingredients into a palatable product or ferment. Its customary uses are food preservation (as in sauerkraut) and alcohol production (as in wine or beer), though it is also highly regarded for flavor enhancement and health benefits.
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FERMENTED MILK DRINK «BIOZNICH» WITH ANTLER BIOSUBSTANCES

DAIRY INDUSTRY, 2021
O.N. Musina, N.I. Bondarenko, D.A. Usatyuk, I.N. Grishaeva, M.G. Krotova, I.S. Belozerskikh, T.V. Filimonova   +6 more
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A traditional Turkish fermented drink 'boza'

2019
Proceedings of the International Conference on Biotechnology and Food --20 February 1989 through 24 February 1989 -- Stuttgart, West Ger --
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Colonic fermentation after ingestion of fructose-containing sports drink.

The Journal of sports medicine and physical fitness, 2001
Many commercially available sports drinks contain 5-6% carbohydrates, some of which is fructose. However, a number of studies of abdominal complaints have indicated fructose malabsorption. In the present study, we examined colonic fermentation of a fructose-containing sports drink.Colonic fermentation was determined in normal subjects by measuring ...
T, Mitsui, K, Shimaoka, Y, Kanao, T, Kondo   +3 more
openaire   +1 more source

Ca-enriched fermented milk drinks

Trends in Food Science & Technology, 1997
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Innovative technologies. Milk-vegetable fermented drink

Milk branch magazine, 2019
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Development of Vinegar Drink from Fermented Indian Gooseberry

The Journal of King Mongkut's University of Technology North Bangkok, 2018
Narisara Kumkong, Savitri Vatanyoopaisarn, Panida Banjongsinsiri, Nowwapan Donrung   +3 more
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Lactose Fermenting Organisms in Philadelphia's Drinking Water

Journal AWWA, 1933
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USE OF STABILIZERS IN PRODUCTION OF FERMENTED MILK DRINKS

The Bulletin of Izhevsk State Agricultural Academy, 2020
O.S. Utkina, V.A. Bychkova
openaire   +1 more source