Results 61 to 70 of about 40,937 (306)
Research advances on the functions of probiotic fermented milk in regulating body health
Shipin yu jixie, 2023 Probiotic fermented milk is an important carrier of probiotics. It enhances the nutritional and health properties of fermented milk by improving the balance of host intestinal microflora and promoting the metabolism of beneficial ingredients. This review
ZHAO Cui-yu +6 more
doaj +1 more source
Advanced Science, EarlyView.An integrated probiotic system is engineered to execute a programmed therapeutic cascade against inflammatory bowel disease. Upon pathological signals, the system sequentially performs ROS scavenging, tungsten release, and selective pathogen suppression, thereby breaking the oxidative stress–dysbiosis cycle to remodel gut microbiota and reinforce ...
Yang Yang +8 more
wiley +1 more source
Advanced Science, EarlyView.Conceptual illustration of a Global Ecosystem Methane Observing System (GEM‐OS) integrating satellites, aircraft, atmospheric networks, and ecosystem measurements to quantify methane emissions from anthropogenic and natural sources. The multi‐scale observing framework improves source attribution, reduces uncertainty in regional methane budgets, and ...
P. Ciais +32 more
wiley +1 more source
Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria [PDF]
, 2010 Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
core
Fermented Buffalo Milk with Conjugated Linoleic Acid-Producing Bacteria: Strain Selection and Functional Applications [PDF]
Buffalo milk is a rich source of precursor fatty acids for bioactive compounds and provides an optimal environment for bacterial growth. This study aimed to isolate and select lactic acid bacteria strains with potential to conjugated linoleic acid (CLA ...
Bruna Samara dos Santos Rekowsky +10 more
core +1 more source
Advanced Science, EarlyView.Advanced delivery systems—including nanoparticles, nanoemulsions, liposomes, and hydrogels—protect food‐derived bioactive peptides from gastrointestinal degradation and bitterness. These systems enable pH‐responsive release, enhance intestinal absorption, and improve therapeutic efficacy against oxidative stress, metabolic disorders, cancer, and ...
Yu Xu +5 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi +2 more
wiley +1 more source
STUDY OF FERMENTED MILK COW TOFU (FRESH CHEESE) BY USING Lactobacillus lactis AND SOAKED IN BRINE [PDF]
, 2011 Milk tofu (Dangke), a traditional local food product originated Enrekang Regency of South Sulawesi, conventionally made from fresh cow or buffalo milks. The milk was heated and then added papaya sap to well from many small flocks.
Bilang, Mariyati
core
Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir [PDF]
, 2011 A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product.
de Antoni, Graciela Liliana +9 more
core +1 more source
Probiotic Fermented Milk with Collagen [PDF]
, 2020 The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus.
Małgorzata Pawlos +2 more
core +1 more source