Results 21 to 30 of about 7,394 (267)
DEVELOPMENT OF THE TECHNOLOGY OF A HIGH-PROTEIN FERMENTED DRINK ON A PLANT BASIS
Biota. Human. Technology, 2022 The article presents the results of the study of plant-based substitutes for dairy products. It is shown that yogurts based on these starters have higher sensory indicators compared to traditional drinks.
Ганна Новік +4 more
doaj +1 more source
Changes in Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks
Applied Sciences, 2022 (1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin or ...
Grzegorz Dąbrowski +5 more
doaj +1 more source
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
openaire +3 more sources
The influence of the introduction of rice bran on fermented milk drink
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial ...
M. Samilyk, X. Qin, Y. Luo
doaj +1 more source
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
openaire +3 more sources
Parents’ perspective on probiotics in preschool children: A cross-sectional survey
Slovenian Journal of Public Health, 2023 The composition of the human gut microbiota, which can also be regulated by the consumption of probiotics, has a significant impact on host health. The main source of probiotics can be foods such as fermented foods, yogurts, fermented drinks and/or ...
Bezek Katja +2 more
doaj +1 more source
Use of Non-traditional Raw Materials in Yogurt Production Technology
Ресторанний і готельний консалтинг: Інновації, 2022 Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment of functional products. In the market of the mentioned products in Europe and Ukraine, dairy foodstuff make up 65...67 %.
Марина Самілик +1 more
doaj +1 more source
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.
openaire +3 more sources
KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA
Jurnal Teknologi Industri Pertanian, 2020 Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection
Muhammad Taufik, Fatma Maruddin
doaj +1 more source
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
openaire +2 more sources