Results 291 to 300 of about 503,588 (382)

Physicochemical, Morphological, and Microbial Characterization of Spray‐Dried Dairy–Cereal Grain‐Based Probiotic Beverage (Raabadi) Powder

Future Postharvest and Food, EarlyView.
Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar   +5 more
wiley   +1 more source

The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations. [PDF]

Appl Environ Microbiol
Pradal I, Weckx S, De Vuyst L.
europepmc   +1 more source

Characterization of the Natural Inhibitors in Skimmilk Affecting Lactic Acid Bacteria

, 1968
H.E. Randolph, I.A. Gould
openalex   +1 more source

Deciphering the Effect of Millet Type on the Structure of the Bacterial Community in an Indian Fermented Beverage

Food Safety and Health, EarlyView.
Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley   +1 more source

Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers. [PDF]

Food Chem X
Yang Y, Xu Y, He X, Guo M, Chen J, Luo L, Xiang J.   +6 more
europepmc   +1 more source

Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino Acids

, 1965
Toshitaka NAKAE, John A. Elliott
openalex   +1 more source

Improving Wheat Bran Properties Using Potential Bioprocesses for Application in Functional Bread Production

Food Safety and Health, EarlyView.
Bioprocessing treatments improved the nutritional value and phenolic content of wheat bran. Substitution of wheat flour with treated wheat bran improved the rheological properties of pan bread dough and increased the nutritional value, phenolic content, antioxidant activity, and freshness of pan bread.
Mohamed A. Hassan, Asem M. Abdelshafy, Saleh M. Hussien, Mohamed A. Sorour, Elsayed A. Mahmoud   +4 more
wiley   +1 more source

Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production. [PDF]

Foods
Garrote Achou C, Cantalejo Díez MJ, Diaz Cano J, Molinos Equiza X.   +3 more
europepmc   +1 more source

Studies on the Pyruvate and Carbohydrate Metabolisms by Lactic Acid Bacteria

, 1960
Kei Yamanaka
openalex   +2 more sources

Investigating the Antioxidative and Antihypertensive Properties of Milk‐Derived Bioactive Peptides Fermented by Lactic Acid Bacteria

Food Safety and Health, EarlyView.
This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley   +1 more source