Results 21 to 30 of about 40,937 (306)

Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]

Shipin Kexue
The 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
doaj   +1 more source

Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk [PDF]

, 2017
The present study was carried out to characterize and compare the production potential and antibiotic susceptibility of probiotics isolated from goat, cow and buffalo milk.
Jeena Gupta, Jyoti Lakhanpal, Lakhanpal, J., Gupta, J.   +3 more
core   +1 more source

Exploring the Antimicrobial and Hepatoprotective Effects of Kefir; A Probiotic Fermented Milk [PDF]

, 2017
Fermented milk is considered as a good source of nutrition for many people. One of the most important substances that could be used in the fermentation of milk is kefir grains.
Serageldeen  Sultan, Ahmed Osama El-Gendy, Ahmed Osama  El-Gendy, Khalid A. El-Nesr, Sahar Abd El-Mogheith, Khalid A.  El-Nesr, Serageldeen Sultan, Sahar AbdEl-Mogheith   +7 more
core   +1 more source

Fermented milk supplemented with water-soluble curcumin ameliorates survival rate, selected biochemical parameters and fecal microbiota of Ehrlich ascites carcinoma-bearing mice

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, Abeer M. Badr, Fouad M. F. Elshaghabee   +2 more
doaj   +1 more source

TREATMENT BY FERMENTED MILK. [PDF]

The Lancet, 1909
n ...
openaire   +1 more source

TGF-β activity in cow milk and fermented milk products: An in vitro bioassay with oral fibroblasts. [PDF]

, 2018
OBJECTIVE Milk is a rich source of transforming growth factor (TGF)-β which supports intestinal mucosal homeostasis of infants. Milk may also have beneficial effects on the integrity of the oral cavity, its being part of the gastrointestinal tract ...
Gruber, Reinhard, Panahipour, Layla, Haiden, Nadja, Stähli, Alexandra Beatrice   +3 more
core   +1 more source

Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats

Fermentation, 2022
Oxidative stress can lead to chronic inflammation, nephrotoxicity, and renal damage. The consumption of plant-based dairy alternatives has increased rapidly worldwide due to their health effects. Bioactive components from natural sources, such as plants,
Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Barakat M. Alrashdi, Mahytab Fawzy Ramadan, El Sayed Abd El-Sattar, Adel Abdel Hameed Siam, Mohamed A. Alblihed, Ehab Kotb Elmahallawy   +7 more
doaj   +1 more source

Study on process optimization and antioxidant properties of passion fruit and apple compound fermented milk beverage

Shipin yu jixie, 2023
Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied.
JIA Qing-chao
doaj   +1 more source

Antimutagenicity of Fermented Milk

Journal of Dairy Science, 1994
Reconstituted nonfat dry milk was fermented by Lactobacillus helveticus CH65, Lactobacillus acidophilus BG2FO4, Streptococcus salivarius ssp. thermophilus CH3, Lactobacillus delbrueckii ssp. bulgaricus 191R, and by a mixture of the latter two organisms.
S R, Nadathur, S J, Gould, A T, Bakalinsky   +2 more
openaire   +2 more sources

The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Foods, 2020
In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk.
Sae-Byuk Lee, Banda Cosmas, Heui-Dong Park   +2 more
doaj   +1 more source