Results 81 to 90 of about 99,275 (359)
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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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
Food Frontiers, EarlyView.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley +1 more source
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
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
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
Food Frontiers, EarlyView.Engineered probiotics secretes fusion proteins which potentially neutralized the toxins secreted by other microbial communities. ABSTRACT On a global scale, the escalating burden of infectious diseases, predominantly attributed to bacterial pathogens, especially drug‐resistant strains, has progressed into a critical concern for clinical management and ...
Indu Singh +11 more
wiley +1 more source
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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Perinatal Gut Dysbiosis Reduces Milk Oligosaccharides via LPS‐Mediated Gut–Mammary Signaling in Mice
Food Frontiers, EarlyView.Maternal gut dysbiosis elevates Gram‐negative bacterial lipopolysaccharide (LPS), which enters circulation and accumulates in mammary tissue. This compromises the blood–milk barrier and suppresses key enzymatic genes, ultimately reducing milk oligosaccharide synthesis and potentially affecting neonatal gut microbiota through breastfeeding.
Man‐Lin Zhou +9 more
wiley +1 more source
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
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