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Food Chemistry Advances, 2023 Consumption of fermented foods has been an integral part of the human food resource since the beginning of civilization. For generations, the practice of preparing fermented food have remained the same with a very little alterations in the techniques ...
Shikha Tomar +4 more
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Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2023 Guras or Rhododendron wine and its distilled form (Raksi) are popular traditional and therapeutic drinks served in the Rhododendron growing regions of the Himalayas, mainly in the northern and northeastern part of India, Nepal and Indo-Nepal Singalila ...
Soumya Majumder +2 more
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Jurnal Teknologi dan Industri Pertanian Indonesia, 2021 Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink.
Yusmarini Yusmarini +4 more
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Fermented Milk Beverages Fortified with Soy Protein [PDF]
Техника и технология пищевых производств, 2021 Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals.
Ekaterina S. Statsenko +5 more
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On Slotkin's “Fermented Drinks in Mexico” [PDF]
American Anthropologist, 1956 F. Blom
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Applied Food Biotechnology, 2022 Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans.
Bahareh Sarmadi +7 more
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International Journal of Food Properties, 2023 Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e.
M. Ziarno +3 more
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Fermentation, 2023 The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in ...
Łukasz Łopusiewicz
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Development of the technology of fermented milk drink with goji berries
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2022 Fermented milk products are popular and have a positive effect on human health due to probiotics. According to statistical studies, yogurt is consumed the most.
N. B. Slyvka +2 more
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Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks
Animals, 2023 Simple Summary Goat’s milk has beneficial effects on health condition maintenance, physiological function, and nutrition of both children and elderly people, and according to some authors, can be consumed without inducing adverse symptoms by people ...
B. Paszczyk +3 more
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