Results 51 to 60 of about 95,188 (308)

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]

, 2013
peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D., Hill, Colin, Marsh, Alan J., O'Sullivan, Orla, Ross, R Paul   +4 more
core   +3 more sources

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source

Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan [PDF]

, 2018
Fermented milk is a common beverage in many countries, but its flavor is highly variable from one region to another. The fermented mare milk, common beverage in Central Asia, has a typical flavor of koumiss, but those flavors were never described using ...
Akhmetsadykova, Shynar, Baubekova, Almagul, Faye, Bernard, Kondybayev, Askar, Konuspayeva, Gaukhar   +4 more
core   +1 more source

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

Progress on the Improvement of Quality and Functional Properties of Fermented Milk by Complex Strains of Bacteria

Shipin gongye ke-ji
Fermented milk has a long history of being fermented by lactic acid bacteria. Fermented milk contains many elements, including protein, minerals, and vitamins. Fermented milk is gaining more and more attention from customers as people’s desire for a high
Ye WANG, Baochao HOU, Weilian HUNG, Jian HE, Baolei LI, Chaoxin MAN, Yujun JIANG, Yu ZHANG   +7 more
doaj   +1 more source

Evaluasi Mutu Sensoris Susu Fermentasi Probiotik dengan Variasi Susu Skim yang Menggunakan Lactobacillus Casei Subsp. Casei R-68 [PDF]

, 2015
Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits.
Pato, U. (Usman), Rossi, E. (Evy), Yunaira, R. (Rianida)   +2 more
core  

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Czech Journal of Food Sciences, 2006
This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains.
Hrvoje Pavlović, Jovica Hardi, Vedran Slačanac, Marija Halt, Dragana Kocevski   +4 more
doaj   +1 more source

Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran [PDF]

, 2013
The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg.
Purnomo, S. H. (S), Sudibya, S. (Sudibya)   +1 more
core  

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