Food fit for a Khan: Stable isotope analysis of the elite Mongol Empire cemetery at Tavan Tolgoi, Mongolia [PDF]
, 2014 The creation and expansion of the Mongol Empire during the thirteenth century A.D. brought with it many changes, both for the conquered peoples and for the conquerors themselves.
Fenner, Jack +2 more
core +2 more sources
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +1 more source
Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan [PDF]
, 2018 Fermented milk is a common beverage in many countries, but its flavor is highly variable from one region to another. The fermented mare milk, common beverage in Central Asia, has a typical flavor of koumiss, but those flavors were never described using ...
Akhmetsadykova, Shynar +4 more
core +1 more source
Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss
Turkish Journal of Agriculture: Food Science and Technology, 2016 The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models.
Serdal Sabancı +4 more
doaj +1 more source
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Han, B.Z. +5 more
core +4 more sources
Analyzing the Cross-Cultural Interaction of Koumiss
TECİMEN, Sema Nur +1 more
openaire +3 more sources
Volatile organic compounds profiles in milk fermented by lactic bacteria [PDF]
, 2018 The organoleptic properties of traditional dairy beverages done with non-conventional dairy species (horse, camel), popular in Central Asia, were rarely described in the literature.
Akhmetsadykov, Nourlan +8 more
core +1 more source
Study of functional properties of pectin-containing koumiss
Алматы технологиялық университетінің хабаршысы, 2021 The article describes a method for obtaining traditional koumiss and provides a scheme for preparing pectin-containing koumiss. It was found that due to the addition of liquid Apple pectin in the studied form of koumiss, there is a significant excess of ...
B. N. Alibayeva, K. I. Nukush
doaj
Structural Elucidation and Antioxidant Activities of Exopolysaccharide from L. helveticus SMN2-1
Chemical Engineering Transactions, 2016 Koumiss is a traditional fermented dairy product and known for its unique physiological actions. An attempt was made to purify exopolysaccharide produced by LAB in Koumiss and antioxidant activity of the exopolysaccharide.
L.J. Bai, L. Wang, S.J. Ji
doaj +1 more source