Results 61 to 70 of about 94,043 (213)
Mljekarstvo, 2004 The study was carried out to determine the antagonistic influence of goat and cow milk fermented with Bifidobacterium longum Bb-46 on uropathogenic Candida albicans strain.
Vedran Slačanac +4 more
doaj
Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components [PDF]
, 2017 Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food.
Bergillos, Triana +7 more
core +1 more source
Traditional Balkan fermented milk products [PDF]
Engineering in Life Sciences, 2018 AbstractTraditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude
Tsvetanka, Teneva-Angelova +3 more
openaire +2 more sources
Effect of Milk Composition on the Quality of Fresh Fermented Dairy Products [PDF]
, 2000 End of Project ReportThe rheology of yogurts or fresh fermented products generally describes and measures the texture of the product and includes such terms as viscosity and firmness of the gel while syneresis refers to the tendency of the yogurt to ...
Fenelon, Mark +2 more
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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.
Maria Erna Kustyawati* +3 more
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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK
Jurnal Teknologi dan Industri Pangan, 2020 Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour ...
Winiati P. Rahayu +3 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) +2 more
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Textural characteristics of fermented milk beverages produced by kombucha [PDF]
, 2009 Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture ...
Duraković Katarina G. +3 more
core +1 more source
Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya [PDF]
, 2019 Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor.
Artsanthia, J. (Jintana) +1 more
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Volatile organic compounds profiles in milk fermented by lactic bacteria [PDF]
, 2018 The organoleptic properties of traditional dairy beverages done with non-conventional dairy species (horse, camel), popular in Central Asia, were rarely described in the literature.
Akhmetsadykov, Nourlan +8 more
core +1 more source