Results 61 to 70 of about 1,065 (173)
Improvement of the technological calculations in dairy industry based on the “Pearson square” method [PDF]
Технологія виробництва і переробки продуктів тваринництваDairy horse breeding in Ukraine is not a major source of milk and dairy products, although its nutritional and therapeutic effects on the human body have been known since ancient times.
Nahornyi S. +5 more
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 8, August 2025.Targeting the potential sources and risk factors for antibiotic resistance transmittance and development of antibiotic resistant‐free probiotics. ABSTRACT Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic
Salma Sherif Refaat +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Growing health consciousness and aging populations have driven surging demand for traditional and complementary medicines (T&CM), including nutraceuticals, functional foods, and food and medicinal substances (FAMS). Chronic disease burdens and preventive healthcare trends further amplify this growth.
Feibiao Shan +5 more
wiley +1 more source
Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically examines the current knowledge on buffalo milk and its potential applications in developing functional probiotic dairy products.
Mst. Umme Habiba +5 more
wiley +1 more source
, 2015 Background: Koumiss is a traditionally fermented mare's milk described with health-promoting potentials for decades. However, only a few studies focused on the probiotic strains isolated from koumiss.
Jin, Feng +7 more
core +3 more sources
Co‐Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification
Food Science &Nutrition, Volume 13, Issue 6, June 2025.This review explores various co‐encapsulation techniques and their impact on the survival and functionality of probiotics and prebiotics in food systems. It discusses the types of probiotics and prebiotics suitable for co‐encapsulation, the polysaccharides and proteins commonly used as wall materials, and the potential applications of these systems in ...
D. S. Shanuke +4 more
wiley +1 more source
Population Genomics for Coral Reef Restoration—A Case Study of Staghorn Corals in Micronesia
Evolutionary Applications, Volume 18, Issue 6, June 2025.ABSTRACT Staghorn Acropora corals are ecological keystone species in shallow lagoons and back reef habitats throughout the tropics. Their widespread decline coupled with their amenability for asexual propagation propelled them to the forefront of global coral restoration efforts—albeit frequently without much scientific input.
Dareon Rios +6 more
wiley +1 more source
Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss
, 2018 Bu çalışma, kımız’dan elde edilen Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs. cremorisbakterilerinin yoğurt üretiminde starter kültür olarak kullanımını incelemek için gerçekleştirilmiştir.
Kurt, Natalia +2 more
core +1 more source
EFSA Journal, Volume 23, Issue 6, June 2025.Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified microorganism Aspergillus niger strain AE‐HCM by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ) +21 more
wiley +1 more source