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Scientifica, Volume 2025, Issue 1, 2025.This study aims to document plant species used to fight several diseases related to mild COVID‐19 symptoms such as cough, colds, fever, dizziness and diarrhoea in Gorontalo Province, eastern Indonesia. Data were collected from 105 local residents using semistructured questionnaires, open interviews and field surveys.
Wiwied Ekasari +5 more
wiley +1 more source
International Journal of Food Science &Technology, Volume 59, Issue 11, Page 8434-8444, November 2024.Schematic representation of the application of PTR‐MS for the development of rapid solutions for monitoring fermentation in beverages, in order to speed up R&D and improve production quality. Summary In food technology, the term ‘fermentation’ encompasses a spectrum of microbial‐driven bioprocesses that preserve and improve the quality of raw materials,
Antonia Corvino +3 more
wiley +1 more source
Advances in the genomics and metabolomics of dairy lactobacilli: A review [PDF]
, 2016 The Lactobacillus genus represents the largest and most diverse genera of all the lactic acid bacteria (LAB), encompassing species with applications in industrial, biotechnological and medical fields.
Fitzgerald, Gerald F. +2 more
core +1 more source
Methods to assess lactic acid bacteria diversity and compatibility in food [PDF]
, 2014 Food microflora is a complex and mutable ecosystem where the effects of microbial culture addition are still not entirely foreseeable due to microbial diversity.
Caridi, A., Geria, M.
core +1 more source
Journal of Dairy Science: The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss
Fatih Ramazan Istanbullugil +10 more
doaj +1 more source
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation [PDF]
, 2015 This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides ...
RUTELLA, GIUSEPPINA SEFORA +2 more
core +1 more source
Kefir Susu Nabati dengan Penambahan Kulit Pisang Tanduk (Musa Paradisiacal Var. Corniculata) [PDF]
, 2020 – Susu nabati memiliki kandungan protein dan karbohidrat yang tinggi, rendah lemak, serta tidak mengandung laktosa. Kulit pisang berpotensi sebagai prebiotik karena mengandung 33% fructooligosaccharides (FOS).
Irawati, F. (Fenny) +2 more
core
Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus [PDF]
, 2016 This article is found in the issue's section of M:Food Microbiology and Safety - pages M135 ...
Ahtesh, Fatah +3 more
core +1 more source
Molecular evolution in yeast of biotechnological interest [PDF]
, 2010 The importance of yeast in the food and beverage industries was only realized about 1860, when the role of these organisms in food manufacture became evident.
Amparo Querol +3 more
core +2 more sources