Results 231 to 240 of about 40,937 (306)

Fermented milks

, 1916
openaire   +2 more sources

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Insights on the microbiology of Ethiopian fermented milk products: A review. [PDF]

Food Sci Nutr
Karssa TH, Kussaga JB, Semedo-Lemsaddek T, Mugula JK.   +3 more
europepmc   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6640-6647, 30 August 2026.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17. [PDF]

Foods
Costa TJN, Costa IM, Magalhães LMM, de Souza MR, Rossi GAM, Salotti-Souza BM, Fante CA.   +6 more
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria. [PDF]

Foods
Zhao L, Liao J, Wang T, Zhao H.
europepmc   +1 more source

Probiotic Stability and Antihypertensive Activity of Peptides in Aguamiel Syrup‐Fortified Milk Protein Fermented by Lacticasebacillus rhamnosus GG

eFood, Volume 7, Issue 4, August 2026.
This study evaluates the impact of aguamiel syrup on a synbiotic fermented dairy product, focusing on antihypertensive peptide release and Lacticaseibacillus rhamnosus GG survival. While metabolic parameters remained unchanged, aguamiel syrup enhanced bioactive peptide production and antihypertensive activity (45.3%), suggesting its potential as a ...
Olvera‐Rosales Laura Berenice, Leonel‐Enríquez Jorge Eduardo, Pérez‐Escalante Emmanuel, Castañeda‐Ovando Araceli, Contreras‐López Elizabeth, Cruz‐Guerrero Alma Elizabeth, González‐Olivares Luis Guillermo   +6 more
wiley   +1 more source

Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions. [PDF]

PLoS One
Chirwa-Moonga T, Talsma EF, Moonga HB, Zwaan BJ, Schoustra SE, Dolfsma W.   +5 more
europepmc   +1 more source