Advanced Oral Delivery Systems for Nutraceuticals
Advanced Healthcare Materials, Volume 14, Issue 31, December 8, 2025.Emerging delivery technologies are explored to overcome barriers to oral nutraceutical absorption. Traditional carriers are compared with novel platforms including biodegradable polymers, MOFs, MPNs, and 3D printing. These systems enhance bioavailability, control release, and enable personalized nutrition.
Xin Yang +4 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. +1 more
core
Inhibition Activities of Angiotensin Converting Enzyme and Amino Acid Kefir Whey Profile of Skim Milk Fermented by Kefir Grains [PDF]
, 2018 Bioactive peptides fermented milk is very potential as functional food products for health. The aim of this study is to analyze the inhibition activity of Angiotensin Converting Enzyme and kefir whey amino acid profile and IC50.
Antara, N. S. (Nyoman) +3 more
core +2 more sources
Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]
, 2017 Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban +2 more
core +1 more source
Jurnal Ilmu-Ilmu Peternakan, 2012 : 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj
Veterinární Medicína, 2003 The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteurised (long-life) ayran, modified kefir (salted and ...
M. Gulmez, A. Guven
doaj +1 more source
Karakteristik Kimiawi dan Mikrobiologi Kefir Susu Sapi dengan Penambahan Susu Kedelai [PDF]
, 2016 The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP).
Julianto, B. (Budi) +2 more
core
Antifungal Activity of Peptides Derived From Iranian Traditional Kefir
, 2021 Maryam Azizkhani, Azam Sodanlo
openalex +1 more source
KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS
Masker MedikaPendahuluan: 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
Investigation of Microbiological Quality of Commercial Kefirs Consumed in Erzurum Market
, 2023 Burcu Bazu-Çırpıcı, Bülent Çeti̇n
openalex +1 more source