Results 71 to 80 of about 400,469 (272)
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Influence of the homogenization pressure on the ice cream mix quality
Mljekarstvo, 2008 In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or ...
Iva Murgić, Rajka Božanić
doaj
Penggunaan Whippy Cream dalam Pembuatan Es Krim Soyghurt [PDF]
, 2014 Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and L. bulgaricus.
Pangga, N. R. (Noven) +2 more
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Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
Applied SciencesThe natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers.
Emey M. George +3 more
doaj +1 more source
Pengaruh Celebrity Endorsers dan Pesan Iklan di Televisi terhadap Keputusan Pembelian pada Es Krim Walls Magnum Belgium Chocolate [PDF]
, 2015 This study aims to determine the effect of Celebrity endorsers and advertising messages on television on purchasing decisions on Magnum ice cream Walls Belgium Chocolate. This research was conducted in the city of Denpasar.
Mariyanti, L. D. (Luh) +1 more
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Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Development of ice cream based sugar cane juice and sensory evaluation with children
Semina: Ciências Agrárias, 2014 Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others.
Vanessa Pedro da Silva +5 more
doaj +1 more source
A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS! [PDF]
, 2011 One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June.
C. ANIRVINNA
core
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source