D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt.
Abozed, S. +17 more
core
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation [PDF]
, 2015 This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides ...
RUTELLA, GIUSEPPINA SEFORA +2 more
core +1 more source
Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
core +2 more sources
The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
core
The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 Fermented milk is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized
Ice Gianti, Herly Evanuarini
doaj
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
Jurnal AgripetThis study evaluated the effect of Lemna minor supplementation in dairy goat feed on milk fat and fatty acid composition. The results showed that the addition of L.
Hartati Hartati +2 more
doaj +1 more source
Food Technology and Biotechnology, 2020 Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in ...
Jinal Kesharbhai Chaudhary +1 more
doaj +1 more source
Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism. [PDF]
, 2014 We examined the apoptotic effect of a novel Probiotics Fermentation Technology (PFT) kefir grain product; PFT is a natural mixture composed primarily of Lactobacillus kefiri P-IF, a specific strain of L. kefiri with unique growth characteristics. The aim
Ghoneum, Mamdooh, Gimzewski, James
core +1 more source
Effect of Lacticaseibacillus paracasei on the Storage Stability of Fermented Milk
Shipin gongye ke-jiTo investigate the effect of five strains of Lacticaseibacillus paracasei on the stability of fermented milk, the changes in stability during storage were determined by whey precipitation rate, rheology, texture, Zeta potential, particle size and ...
Yanping HAO +5 more
doaj +1 more source