Results 181 to 190 of about 40,937 (306)

The effect of complex prebiotics on quality and functional properties of synbiotic fermented milk. [PDF]

Food Chem X
Liu Y, Liu X, Zhang L, Li Q, Qu H, Chen D, Wang K, Gu R.   +7 more
europepmc   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Lactose-Free Fermented Milk Production Using <i>Lactococcus lactis</i> NK24 and NK34 with Immune-Enhancing Effects on RAW 264.7 Cells. [PDF]

J Microbiol Biotechnol
Kim SB, Baek JY, Lee ES, Lee NK, Paik HD.   +4 more
europepmc   +1 more source

Fermented milk protein consumption improves exercise performance and total body mass in prepubertal children: a randomized double-blind, placebo-controlled pilot trial. [PDF]

Front Nutr
Kanda A, Ito H, Takahashi R, Urushizawa Y, Tsukioka K, Sanbongi C.   +5 more
europepmc   +1 more source

Alcohol fermentation of milk by multiple fermentation

Japanese Journal of Lactic Acid Bacteria, 2018
Yoshihisa Wakita, Hajime Kanda, Koji Takazumi, Youichi Tsuchiya   +3 more
openaire   +2 more sources

‘Elbow grease and yellow soap’: Housework time in working‐class households in late‐nineteenth and early twentieth‐century Britain

The Economic History Review, EarlyView.
Abstract Housework is central to feminist calls for recognition of women's work, economic histories explaining the sexual division of labour, and claims regarding the progressive role of scientific knowledge. Yet little is known about the time it actually took. We address this lacuna.
Sara Horrell, Jane Humphries
wiley   +1 more source

Synergistic Growth and Metabolic Interactions of <i>Kluyveromyces marxianus</i> and <i>Lactococcus lactis</i> in Rose-Aroma Fermented Milk Revealed by Integrated Flavoromics and Metabolomics. [PDF]

Metabolites
Liu J, Yue Z, He Y, Jiang X, Zeng H, Wang Y.   +5 more
europepmc   +1 more source

Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory‐Based Study Focused on pH

International Journal of Dental Hygiene, EarlyView.
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung, Hyun‐Kyung Yim, Ji‐Hyun Min   +2 more
wiley   +1 more source

Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties. [PDF]

Foods
Kalibekkyzy Z, Zhakupbekova S, Rebezov M, Nurgazezova A, Nurymkhan G, Kassymov S, Baytukenova S, Mateyeva A, Maizhanova A, Kapshakbayeva Z.   +9 more
europepmc   +1 more source

Effects of age, sex, and renal function on bowel movement‐improving effects of Bifidobacterium bifidum G9‐1 on constipation in patients with type 2 diabetes mellitus and chronic kidney disease: A prespecified subgroup analysis of the BIRDIE study

Journal of Diabetes Investigation, EarlyView.
This prespecified subgroup analysis of the BIRDIE study demonstrated that Bifidobacterium bifidum G9‐1 improved stool consistency, bowel movement, and quality of life in patients with type 2 diabetes mellitus, chronic kidney disease, and specifically in age ≥ 65 years, male, and those with eGFR ≥60 mL/min/1.73 m2.
Fuki Ikeda, Junko Sato, Hidenori Yoshii, Hiroaki Satoh, Hirotsugu Uzawa, Daisuke Sugimoto, Reina Muto, Yuya Nishida, Hirotaka Watada   +8 more
wiley   +1 more source