Results 111 to 120 of about 26,161 (292)

Microbiological quality of commercial dairy products [PDF]

, 2007
The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
core  

The Encapsulation Strategies for Targeted Delivery of Probiotics in Preventing and Treating Colorectal Cancer: A Review

Advanced Science, Volume 12, Issue 18, May 15, 2025.
This work summarizes the efficacy and mechanisms of probiotics in CRC treatment, providing a comprehensive overview of various encapsulation methods such as microcapsules, hydrogels, single‐cell nanocoatings, and nanofibers for targeted probiotic delivery to inflammatory sites, with particular emphasis on the potential advantages of emerging single ...
Hao Zhong, Jin Jiang, Muhammad Hussain, Haoxuan Zhang, Ling Chen, Rongfa Guan   +5 more
wiley   +1 more source

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]

, 2017
Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г., Митропольская, С. Ю.   +1 more
core  

Fruit‐Based Diet and Gut Health: A Review

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
Gut health is integral to well‐being, influencing digestion, immune responses, and nutrient absorption. Our work synthesizes current research on the contributions of fruit‐derived dietary fibers and polyphenols to gut microbial diversity and reduced inflammation, emphasizing their prebiotic properties and therapeutic potential.
Sammra Maqsood, Muhammad Tayyab Arshad, Ali Ikram, Kodjo Théodore Gnedeka   +3 more
wiley   +1 more source

KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS

Masker Medika
Pendahuluan: Scoby (Symbiotic culture of bacteria and yeast) adalah kelompok mikroorganisme yang ditemukan pada minumah probiotik. Keberadaan mikroorganisme ini pada minuman menambah nilai zat gizi yang bermanfaat bagi tubuh manusia. Scoby ditemukan pada
Novianty Novianty
doaj   +1 more source

Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats

Nutrición Hospitalaria, 2014
Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption.
Damiana Diniz Rosa, Maria do Carmo Gouveia Peluzio, Tania Pérez Bueno, Ernesto Vega Cañizares, Lilian Sánchez Miranda, Betty Mancebo Dorbignyi, Dainé Chong Dubí, Ivette Espinosa Castaño, Łukasz Marcin Grześkowiak, Célia Lucia de Luces Fortes Ferreira   +9 more
doaj   +1 more source

PENGARUH KONSENTRASI KEFIR GRAINS (KG) DAN SUHU PENYIMPANAN TERHADAP KUALITAS KEFIR SUSU KAMBING PERANAKAN ETAWA (PE) SECARA PASTEURISASI [PDF]

, 2007
Jenis kefir yang banyak dikenal adalah kefir yang terbuat dari susu sapi. Pada pembuatan kefir dari susu kambing (PE), terdapat alternatife nilai gizi lebih yang terkandung pada produk kefir, maka menambah nilai ekonomis produk kefir susu kambing. Proses
WATI, FERA
core  

Potential Role of Dietary Antioxidants During Skin Aging

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
Nutrition plays an important role in maintaining youthful and healthy skin. Incorrect eating habits can cause an acceleration of skin aging. Functional bioactive compounds in foods can help slow down the skin aging process. ABSTRACT The skin is the largest organ of the human body in contact with the outside world.
Nicla Tranchida, Francesco Molinari, Gianluca Antonio Franco, Marika Cordaro, Rosanna Di Paola   +4 more
wiley   +1 more source

Study Mikrobiologis Kefir dengan Waktu Simpan Berbeda [PDF]

, 2015
Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 haridengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan limaperlakuan dan setiap perlakuan terdiri ...
Hartawan, M. (M), Lindawati, S. A. (S), Sriyani, N. L. (N), Suranjaya, I. G. (I)   +3 more
core  

Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Due to the CO2 released as a result of the fermentation of yeast, deformities and swelling occur in the packaging of the products, which creates a problem because it is perceived as damaged by consumers.
Oktay Yerlikaya, Asli Akpinar, Derya Saygili   +2 more
wiley   +1 more source