Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment [PDF]
, 2020 The metal nickel is well known to cause nickel allergy in sensitive humans by prolonged dermal contact to materials releasing (high) amounts of nickel. Oral nickel exposure via water and food intake is of potential concern.
Babaahmadifooladi, Mehrnoosh +3 more
core +2 more sources
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
Molecules, 2021 Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits.
Anshula Sharma +4 more
doaj +1 more source
Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks [PDF]
BIO Web of ConferencesThe rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy products.
Fitri Regina Aulia, Lo Diana
doaj +1 more source
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET [PDF]
Техника и технология пищевых производств, 2017 The use of α-lactoglobulin hydrolysate produced with the use of Flavorpro 750MDP and Promod 439L enzyme preparations to obtain fermented milk drinks having reduced residual antigenicity has been suggested.
Mel'nikova E.I. +2 more
doaj +1 more source
Co-fermentation of onion and whey: a promising synbiotic combination [PDF]
, 2017 Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana +6 more
core +1 more source
Czech Journal of Food Sciences, 2013 A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data
Noelia MANCHÓN +6 more
doaj +1 more source
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source
The use of orange peel in the technology of drinks fermentation
BIO Web of Conferences, 2022 Nutrition is one of the most important factors determining human health. Enrichment of food products with minerals, antioxidant compounds, and vitamins are relevant today. In this work, dry orange peel was used to enrich a fermented drink based on kvass wort with phenolic compounds and vitamin C. The following indicators were determined: the content of
Vanchenko Olga I +4 more
openaire +2 more sources
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
Characteristics of orange-whey fermented beverages [PDF]
, 2015 The aim of the present work was to determine the populations of ABT culture microorganisms in orange and orangewhey drinks after fermentation and during 28-day storage.
Grega, T. +3 more
core +1 more source