Results 51 to 60 of about 727,694 (324)
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
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
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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
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
Brewing cultures in early modern towns : an introduction [PDF]
, 2010 Since Antiquity, fermented drinks have played an important role in European culture. In eastern and northern areas, ale - and from the close of the Middle Ages hopped beer - formed part of people's diets, provided livelihoods for rural alewives as ...
Kümin, Beat A.
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Can brewer-sponsored ‘drink responsibly’ warning message be effective without alcohol policies in Nigeria? [PDF]
, 2014 Alcohol availability, use and misuse and their related problems are rising in many parts of the African continent and this has been attributed to many factors such as non-existent or ineffective regulatory measures.
Anderson P. +16 more
core +1 more source
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
openaire +2 more sources
Biosynthesis of Sciadonic Acid Derived from Gymnosperms with Anti‐Colitis Activity
Advanced Science, EarlyView.This study establishes an efficient Yarrowia lipolytica platform for unusual sciadonic acid (SCA) production and assess the anti‐colitis efficacy in mice of SCA, supporting its potential as a novel therapeutic lipid. ABSTRACT Sciadonic acid (SCA), Δ5‐unsaturated fatty acid with anti‐inflammatory and lipid‐regulatory properties, is predominantly derived
Yadi Gao +10 more
wiley +1 more source
Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]
, 2017 Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya. +3 more
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