Results 91 to 100 of about 40,657 (307)
Food Bioengineering, EarlyView.Membrane separation provides a green and scalable route for oligosaccharide purification. This review summarizes the complementary roles of microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, with emphasis on membrane selection, optimization of operating conditions, fouling control, and integrated cascade design for improving purity,
Xinyu Yuan +4 more
wiley +1 more source
The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 Fermented milk is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized
Ice Gianti, Herly Evanuarini
doaj
Food Bioengineering, EarlyView.Superior survival & stability: electrostatic spray drying (ESD) achieved 82% initial viability, retaining 79% survival after 3‐month at 4°C storage. Optimized protection: 70°C drying with resistant dextrin & whey protein preserved 93.5% membrane integrity.
Xiao‐Ting Ye +9 more
wiley +1 more source
Jurnal AgripetThis study evaluated the effect of Lemna minor supplementation in dairy goat feed on milk fat and fatty acid composition. The results showed that the addition of L.
Hartati Hartati +2 more
doaj +1 more source
Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria
, 2010 Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
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Buffalo milk is a rich source of precursor fatty acids for bioactive compounds and provides an optimal environment for bacterial growth. This study aimed to isolate and select lactic acid bacteria strains with potential to conjugated linoleic acid (CLA ...
Bruna Samara dos Santos Rekowsky +10 more
core +1 more source
Food Bioengineering, EarlyView.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
wiley +1 more source
Effect of Lacticaseibacillus paracasei on the Storage Stability of Fermented Milk
Shipin gongye ke-jiTo investigate the effect of five strains of Lacticaseibacillus paracasei on the stability of fermented milk, the changes in stability during storage were determined by whey precipitation rate, rheology, texture, Zeta potential, particle size and ...
Yanping HAO +5 more
doaj +1 more source
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
STUDY OF FERMENTED MILK COW TOFU (FRESH CHEESE) BY USING Lactobacillus lactis AND SOAKED IN BRINE
, 2011 Milk tofu (Dangke), a traditional local food product originated Enrekang Regency of South Sulawesi, conventionally made from fresh cow or buffalo milks. The milk was heated and then added papaya sap to well from many small flocks.
Bilang, Mariyati
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