Results 291 to 300 of about 727,694 (324)

Ca-enriched fermented milk drinks

Trends in Food Science and Technology, 1997
exaly   +2 more sources

From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

Food Research International
Fermented fruit drinks (FFDs) are gaining popularity among consumers for their unique flavors and potential health benefits. This review provides a systematic assessment of the flavor components in FFDs and explores the metabolic pathways for their ...
Xingjiang Li
exaly   +2 more sources

Shaneenah, a Fermented Dairy Drink. Chemical Features

2021
This Chapter concerns a popular fermented dairy drink, shaneenah, with relation to chemical characterisation. The production of milk and milk-derived products in the ME is certainly relevant and the Jordanian situation can be observed and studied in this ambit because of the variety and types/sub-typologies of different foods and beverages.
Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat   +3 more
openaire   +1 more source

Development of milk drink with whey fermented and acceptability by children and adolescents

Journal of Food Science and Technology, 2021
Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge.
Sislene de Matos Reis, Gabriela da Rocha Lemos Mendes, Bruna Mara Aparecida de Carvalho Mesquita, William James Nogueira Lima, Carla Adriana Ferreira Durães Pinheiro, Fernanda Afonso Oliveira Ruas, Grazielle Layanne Mendes Santos, Igor Viana Brandi   +7 more
openaire   +2 more sources

Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health

Advances in Food and Nutrition Research, 2019
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based ...
Laura Lavefve, Daya Marasini, Franck Carbonero   +2 more
exaly   +2 more sources

Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components.

Food Research International
Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use ...
Tuaumelsan Shumye Gebre, Shimelis Admassu Emire, Simon Okomo Aloo, R. Chelliah, Selvakumar Vijayalakshmi, Deog Hwan Oh   +5 more
semanticscholar   +1 more source

Living Fermented Foods and Drinks

Abstract 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.
openaire   +1 more source

Performance of Mushrooms in Fermented Beverages: A Narrative Review

Beverages
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like ...
T. Di Renzo, A. Reale, S. Nazzaro, Pasquale Marena, Muhamad Hafiz Abd Rahim, N. A. Mohd Zaini, N. Daud, W.A.A.Q.I. Wan-Mohtar   +7 more
semanticscholar   +1 more source

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
openaire   +1 more source

Molecularly Imprinted Polymers: A New Solution for Controlling Ethyl Carbamate in Fermented Alcoholic Beverages

Separation & Purification Reviews
In this review, a summary of the precursors, processing conditions, and exogenous additions involved in the synthesis of ethyl carbamate (EC) in fermented alcoholic beverages is provided. The discussion then shifts to the inhibitory effect of molecularly
Chen Meng, Huilin Liu, Baoguo Sun
semanticscholar   +1 more source