Results 71 to 80 of about 2,193 (213)

Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation [PDF]

, 2023
The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's ...
Abdigaliyeva, Tolkyn, Kozhahmetova, Zubaira, Sagymbek, Fatima, Serikbaeva, Assiya, Suleimenova, Zhuldyz   +4 more
core   +2 more sources

Management, Safety, and Efficacy Evaluation of Nutraceutical and Functional Food: A Global Perspective

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, Le Liu, Ling Li, Wenle Wang, Yaqiong Bi, Minhui Li   +5 more
wiley   +1 more source

Komponen Bioaktif Protein dan Lemak dalam Susu Kuda Liar [PDF]

, 2012
Since 1998, milk a wild horse has been sold in the public and become very popular as people belived it has some benefits to cure various diseases. As a result of this, the price of milk a wild horse become very expensive.
Sahara, E. (Ema), Yuniati, H. (Heru)
core   +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, Mary Ann Augustin, Cristian Varela, Helen Morris, Md. Morshedur Rahman, Hayriye Bozkurt   +5 more
wiley   +1 more source

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, Nilmini Buddhika D. P. Ranasinghage, Ashinshana U. Illippangama, Jayani Kulathunga, Mithila D. Bandara   +4 more
wiley   +1 more source

Improvement of the technological calculations in dairy industry based on the “Pearson square” method [PDF]

Технологія виробництва і переробки продуктів тваринництва
Dairy 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., Chalyi O., Kryvoruchko Yu., Sklyarenko O., Kosenko S., Slynko V.   +5 more
doaj   +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, Hector Torrado, Sarah Lemer, Crawford Drury, David Burdick, Laurie Raymundo, David J. Combosch   +6 more
wiley   +1 more source

Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia [PDF]

, 2015
　Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually since ancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid ...
Miyamoto, Taku
core  

Taboos related to food culture at the 13th–14th-century Mongols [PDF]

, 2015
This article reviews the characteristics of terms used by the Mongols to express taboos concerning food and examines their food-related culture based on sources from the Mongolian Empire (Plano Carpini’s Historia Mongalorum, Marco Polo’s Il milione ...
Kim, Kisun, Lee, Jongoh, Lee, Sungyoung
core   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger strain AE‐HCM

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), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Heman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Giulio di Piazza, Yi Liu   +21 more
wiley   +1 more source