Results 51 to 60 of about 40,937 (306)

Emprego da microfiltração tangencial na obtenção de leite fermentado prebiótico [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2009.Através do processo de microfiltração (MF) em substituição a pasteurização do leite, foi ...
Debon, Janaina
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Fermented milk beverages [PDF]

, 2023
Cílem této bakalářské práce bylo vytvořit rešerši na téma fermentované mléčné nápoje. Konkrétně se práce zabývá základní charakteristikou mléka, čistými mlékařskými kulturami, výrobou a jednotlivými druhy fermentovaných mléčných nápojů.
Horáková, Karolína
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Lactoferrin Deficiency During Lactation Causes Adult Obesity‐Related Metabolic Disease Through Persistent Adipose Dysfunction Driven by Impaired Adipocyte Development

Advanced Science, EarlyView.
Lactational lactoferrin deficiency exerts lasting effects on epididymal adipose tissue development from lactation into adulthood: it impairs adipocyte hyperplasia and induces pathological hypertrophy, resulting in lower body weight yet exacerbated metabolic dysfunction under a high‐fat diet in adulthood.
Qin An, Yunxia Zou, Wenli Wang, Zhimei Cheng, Zhuoxing Zhang, Ruwei Liu, Xiong Wang, Kunlun Huang, Fangrong Ding, Yunping Dai, Qingyong Meng, Yali Zhang   +11 more
wiley   +1 more source

Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products [PDF]

, 2014
Lactic acid bacteria (LAB) are known through ages for their wide applications in food, pharmaceutical, and biotechnological industries. LAB are involved in numerous food fermentations, are accepted as generally recognized as safe (GRAS), and are ...
de Paula, Aline Teodoro [UNESP], Barretto Penna, Ana Lúcia [UNESP], Silva, Luana Faria [UNESP], Todorov, Svetoslav Dimitrov, Casarotti, Sabrina Neves [UNESP], Diamantino, Vivian Ribeiro [UNESP]   +5 more
core   +1 more source

Effects of Mung Bean Varieties on Textural Characteristics and Sensory Quality of Fermented Mung Bean Milk [PDF]

Shipin Kexue
In this study, fermented mung bean milk was prepared from 12 commonly cultivated Chinese mung bean varieties, and the effects of these varieties on the textural properties and sensory quality of fermented mung bean milk were investigated.
LIU Jinqi, ZHU Tong, XING Lina, LIU Shuangneng, ZHOU Sumei, LU Jing
doaj   +1 more source

The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

Fermentation, 2022
The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping.
Thomas Bintsis, Photis Papademas
doaj   +1 more source

A Microgel Platform Enables Site‐Specific Intestinal Delivery of Lactoferrin, Improving its Bioavailability for Targeted Alleviating Liver Injury and Colitis

Advanced Science, EarlyView.
This work first time reports an eco‐friendly desert plant food‐based polysaccharide ASKP microgels which have intestinal site‐specific release properties which can achieve small‐intestine or colon targeting capability via different cross‐linking chemistry.
Huiling Yan, Yixuan Li, Shanan Chen, Pengcheng Du, Kaiwen Wu, Hui Zhang, Kasper Hettinga, Lina Zhang, Gergely Toldi, Fazheng Ren, Yuan Li   +10 more
wiley   +1 more source

Milk Processing System in Rwanda [PDF]

, 2018
application/pdfThe purpose of this paper is to 1)understand milk processing system in Rwanda through a ˆeld survey, and 2)identifycharacteristics of milk processing techniques in Rwanda.
平田, 昌弘, Hirata, Masahiro
core   +1 more source

Fermented goat's milk modulates immune response during iron deficiency anemia recovery [PDF]

, 2021
This work was supported by the Regional Government of Andalusia, Excellence Research Project No. P11-AGR-7648. M Garcia Burgos was supported by a fellowship from the Spanish Ministry of Education, Culture and Sport (MECD).
García Burgos, María, Muñoz Alférez, María José, Díaz Castro, Javier, López Aliaga, María Inmaculada, Moreno Fernández, Jorge   +4 more
core   +1 more source

PROFIL ASAM LEMAK DAN ASAM AMINO SUSU KAMBING SEGAR DAN TERFERMENTASI [Fatty Acid and Amino Acid Profile of Fresh and Fermented Goat Milk]

Jurnal Teknologi dan Industri Pangan, 2012
This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h. Analysis of fatty acids of fresh and fermented goat and
Maria Erna Kustyawati, . Susilawati, Dewi Tobing, . Trimaryanto   +3 more
doaj   +2 more sources