Results 11 to 20 of about 40,657 (307)
Shipin gongye ke-ji, 2023 To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp.
Kun PAN +7 more
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Production of Nontraditional Food for Children after Weaning [PDF]
Journal of Food and Dairy Sciences, 2016 This study aimed at manufacturing of camels’ milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning.
Soad Ali, Marwa El-Gendy, T. El-Sisy
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Research Progress of Type III Resistant Starch in Fermented Milk
Liang you shipin ke-ji, 2023 Resistant starch has the benefits in the regulation of intestinal flora, improvement of intestinal function, control of cholesterol levels and glycemic index. In recent years, the most concerned is the prebiotic effect of resistant starch. Fermented milk
ZHAO Jing +5 more
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Shipin gongye ke-ji, 2022 In order to test the effect of galactooligosaccharide (GOS) on the characterization and antibacterial activity of milk fermented by Lactobacillus plantarum, the main factors affecting the fermented milk were investigated and the most suitable ...
Le LIU +6 more
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Selection of raw materials and main components for production of sour milk drink from goat’s milk
Новые технологии, 2021 Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new
M. A. Gasheva
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From the past to the future: Fermented milks and their health effects against human diseases
Food Frontiers, 2023 The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by
Tuo Zhang +6 more
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Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk [PDF]
E3S Web of Conferences, 2020 In this research, the physicochemical and functional properties of Lactobacillus fermented soybean milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain ...
Yi Ruokun, Tan Fang, Zhao Xin
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Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]
Shipin KexueThe microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable ...
WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei
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SN Applied Sciences, 2023 This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under Ehrlich ascites carcinoma (EAC) condition.
Tay E. Abdelrazik +2 more
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, 2023 The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction.
Filla, Jessica M. +9 more
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