Results 101 to 110 of about 40,937 (306)

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  

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Lactose intolerance: possibility of ingesting fermented dairy products [PDF]

, 2015
The objective of the present study was to evaluate the possible use for lactose intolerant people consuming fermented dairy products, evaluating the physical-chemical characteristics of the products (pH, titratable acidity, lactose) in order to compare ...
Faria, JAF, Moura, MRL, Carvalho, LMJ, Da Cruz, AG, Batista, AL, Silva, R   +5 more
core  

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Addition of Lemna (Lemna minor) in Goat Rations: Effect on Milk Composition and Fermentation Product Characteristics

Jurnal Agripet
This 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, Caribu Hadi Prayitno, Juni Sumarmono   +2 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Effect of Lacticaseibacillus paracasei on the Storage Stability of Fermented Milk

Shipin gongye ke-ji
To 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, Zhenmin LIU, Huanchang ZHANG, Songlin MA, Zhengjun WU, Jin HAN   +5 more
doaj   +1 more source

Studies on the Fermented Milk. Part IV

Journal of the agricultural chemical society of Japan, 1959
脱脂乳にペニシリンを加え100°, 30分の加熱殺菌を施した後, L. bulgaricusの脱脂乳培養3%を加え37°恒温器内に保ち一定時間毎に乳酸酸度を測定し,牛乳中のペニシリンがL. bulgaricusの乳酸醗酵に及ぼす影響を検し,次のことが明らかとなった. (1) 加熱前の乳中のペニシリン濃度(以下ペニシリン濃度とす)が1I. U./mlの場合は,生酸はほとんど完全に阻止された. (2) ペニシリン濃度が1I. U./ml以下になると生酸は漸次高まり1/100 I. U./mlでは正常の乳酸醗酵となった. またL. bulgaricusの乳酸醗酵試験により水溶液並びに牛乳中のペニシリンの耐熱性を検した結果は次のようであった. (1) ペニシリンは水溶液の状態で加熱される時は100°, 30～
openaire   +8 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source