Results 81 to 90 of about 40,657 (307)
BMEMat, EarlyView.This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng +5 more
wiley +1 more source
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
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, 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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Mechanisms involved in the immunostimulation by probiotic fermented milk [PDF]
, 2009 The intestinal ecosystem contains a normal microbiota, non-immune cells and immune cells associated with the intestinal mucosa. The mechanisms involved in the modulation of the gut immune system by probiotics are not yet completely understood.
Weill, Ricardo +4 more
core +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Nihon Chikusan Gakkaiho, 1957 The bactericidal action of fermented milk on Escherichia coli var. communis was investigated experimentally.1) The sterilizing power of fermented milk, displayed when E. coli is inoculated directly in it, acts on E. coli very vigorously, and at pH 3.6, it takes about 30 minutes for the milk to sterilize the germs in it.2) When the latex in which both ...
YAGI, Naoki +2 more
openaire +3 more sources
Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à ...
Benedetti, Silvia
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Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products
, 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] +5 more
core +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi +3 more
wiley +1 more source
Contaminating Mycoflora in Fermented Milk
Journal of Food Protection, 1991 The isolation, enumeration, and identification of yeasts and molds were carried out in 20 samples of commercial fermented milk containing bifidobacteria produced in Spain. Thirty percent of the samples yielded yeast counts of 102/g or higher and 40% gave mold counts of 10/g or higher.
R, Jordano, L M, Medina, J, Salmeron
openaire +2 more sources