Results 41 to 50 of about 7,394 (267)
Modulation effects of microorganisms on tea in fermentation
Frontiers in Nutrition, 2022 Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide.
Ting Hu, Shuoshuo Shi, Qin Ma
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ChemSusChem, Volume 18, Issue 6, March 15, 2025.Novel organic solvents with an unmodified carbohydrate core were synthesised both from D‐xylose and directly from biomass and were successfully used as reaction media for lipase biocatalysts to synthesise aliphatic and aromatic polyesters. Abstract The use of organic solvents in academic research and industry applications is facing increasing ...
Anastasia O. Komarova +8 more
wiley +1 more source
Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.
Food BioengineeringThis study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp.
Bilna Joseph +5 more
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THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS [PDF]
Техника и технология пищевых производств, 2017 The number of somatic cells in milk increases when cows are sick or the rules of their milking are violated. This leads to the unfavorable changes in the composition and properties of raw-milk as well as to the biochemical and microbiological issues ...
Ishevskiy A.L. +4 more
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Formulation of a Sports Drink from Fermented Whey
CLSU International Journal of Science & Technology, 2016 The formulation of a sports drink made from fermented whey was optimized. Acid whey (3.32% lactose) was fermented using cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The resulting fermented whey (2.84% lactose) was used as the main raw material in the preparation of sports drinks with various levels of stabilizer added (T1= 0 ...
Mina Abella +5 more
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Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans
European Journal of Nutrition & Food Safety, 2021 The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of 9 h.
Soludo Obumneme Christian +5 more
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Food Bioengineering, EarlyView.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
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Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
Food Science of Animal ResourcesProbiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation,
Hye Ji Jang +2 more
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Girasol syrup in creation of special fermented milk drinks
IOP Conference Series: Earth and Environmental Science, 2022 Abstract The high content of inulin in girasol tubers makes it possible to use it as raw material for the diabetic food production: juice, flour, syrup, confectionery and bakery products. The rich composition of biologically active substances in girasol tubers gives this plant advantages for creating highly effective medicines.
T N Suhareva, I V Sergienko
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