Results 71 to 80 of about 727,694 (324)

A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Nutrition Journal, 2011
Background in traditional medicine, blueberries have been used to facilitate blood glucose regulation in type 2 diabetes. Recent studies in diabetic mice have indicated facilitated glycaemic regulation following dietary supplementation with extracts from
Björck Inger ME, Granfeldt Yvonne E
doaj   +1 more source

Prevention of antibiotic-associated diarrhoea by a fermented probiotic milk drink [PDF]

European Journal of Clinical Nutrition, 2007
To study the preventive effect of a milk drink fermented with multistrain probiotics on antibiotic associated diarrhoea (AAD).Double-blind placebo controlled study.University Hospital of North Norway.Of 853 patients treated with antibiotics, 87 met the inclusion criteria, and were randomized to ingestion of a fermented milk drink containing LGG, La-5 ...
C, Wenus, R, Goll, E B, Loken, A S, Biong, D S, Halvorsen, J, Florholmen   +5 more
openaire   +2 more sources

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
openaire   +1 more source

The Wonders of Vanilla: Celebrating the 150th Anniversary of Synthetic Vanillin

ChemFoodChem, EarlyView.
Xxxxxxx ABSTRACT The year 2024 marked the 150th anniversary of the first commercial production of vanillin, a milestone that revolutionized the global flavor and fragrance industry. In this review, the fascinating and uniquely rich history of vanilla is first highlighted, from its origins in the tropical forests of Mesoamerica, to its introduction to ...
Elisabetta Brenna, Francesco G. Gatti, Fabio Parmeggiani   +2 more
wiley   +1 more source

D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]

, 2015
In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S., Ahmed, Zahra S., Akissoé, Noël H., Amoa-Awua, Wisdom, Andrianarison, Irène. Maria, Andriantahiana, Z.M., Anihouvi, Victor, Awad, Sameh, Ayessou, Nicolas Cyrille, Bechoff, Aurélie, Boucher, Mathilde, Cisse, Mady, Dadole, G., Devilliers, J., Fathi, M., Fliedel, Geneviève, Hounhouigan, Joseph D., Kindossi, Janvier, Mestres, Christian, Monteiro, Maria Joao, Ndjouenkeu, Robert, Oduro-Yeboah, C., Pallet, Dominique, Pintado, Manuela, Rakoto, Danielle, Ramaroson, V., Ratsimba, Angela Irène, Sacca, Carole, Tomlins, Keith I.   +28 more
core  

Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]

, 2019
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola), Kaprelyants, L. (Leonid), Pozhitkova, L. (Liliia)   +2 more
core   +3 more sources

Fermented milk drink technology with orange syrup

Proceedings of the Voronezh State University of Engineering Technologies, 2019
Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like.
O. I. Dolmatova, I. S. Palchikova
openaire   +2 more sources

Fermented buttermilk drinks fortified by plant raw materials

Foods and Raw Materials
The research featured fortified fermented drinks from pasteurized buttermilk with such natural additives as Jerusalem artichoke syrup and beetroot dietary fiber.
E. Reshetnik, S. Gribanova, Y. Derzhapolskaya, Chun Li, Libo Liu, Guofang Zhang, N. Korneva, P. Shkolnikov   +7 more
semanticscholar   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, EarlyView.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

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
doaj   +1 more source