Results 151 to 160 of about 19,793 (213)

Flan s dodatkom pulpe i praha açaí bobica kao funkcionalna hrana s probiotikom Lacticaseibacillus rhamnosus HN001: fizikalno-kemijska svojstva, preživljavanje probiotika, senzorska prihvatljivost i percepcija potrošača [PDF]

Research background. Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on ...
Anselmo, Paulyne Tolentino, Benis, Carina Moro, Costa, Giselle Nobre, de Melo Rodrigues, Márcia Simoni, Guergoletto, Karla Bigetti, Pimentel, Tatiana Colombo, Rosolém, Carla Prado, Sabino, Beatriz Cardoso, Silva, José Renato, Spinosa, Wilma Aparecida   +9 more
core   +2 more sources

Effects of Lacticaseibacillus casei Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage

Food Chemistry: X
Lacticaseibacillus casei Zhang (L. casei Zhang) was used as an auxiliary starter culture to explore its application in camel milk fermentation. This study evaluated the effects of L.
Dandan Wang, Wusigale, Lu Li, Lu Bai, Yongfu Chen   +4 more
doaj  

Functional chocolate: exploring advances in production and health benefits [PDF]

Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background.
Duman, Hatice, Karav, Sercan, Oz, Fatih, Pekdemir, Burcu, Rocha, João Miguel, Sarıtaş, Sümeyye   +5 more
core   +1 more source

Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics

Foods
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC ...
Amal Bakr Shori
doaj   +1 more source

In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: enhancing sustainable foods

Frontiers in Sustainable Food Systems
Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processed ...
Zeeshan Nawaz, Muhammad Kashif Zahoor, Muhammad Shafique, Rasham Athar, Aysha Yasmin, Muhammad Asif Zahoor   +5 more
doaj   +1 more source

Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment

Beverages
Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h.
Alessandra Souza Marques do Nascimento, Raquel Nunes Almeida da Silva, Pedro Paulo Lordelo Guimarães Tavares, Adriana Silva Borges, Marina Passos Soares Cardoso, Ana Katerine de Carvalho Lima Lobato, Rogéria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes   +7 more
doaj   +1 more source

In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues

Scientific Reports
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp.
Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Dina Y. Abdelghani, Shimaa A. Amin   +4 more
doaj   +1 more source

Reclassification of probioticLactobacillus acidophilusNCIMB 30184 asLactobacillus helveticusandLactobacillus caseiNCIMB 30185 asLacticaseibacillus paracasei [PDF]

, 2022
A. Rodenes, Beatriz Casinos, Beatriz Álvarez, Juan F. Martínez‐Blanch, V. Vijayakumar, G. Superti, Richard O. Day, Empar Chenoll   +7 more
openalex   +1 more source

Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794 [PDF]

Hongliang Mu, Peifang Weng, Zufang Wu
openalex   +1 more source

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS [PDF]

, 2022
Tengqi Gao, Jinling Chen, Jie Xu, Han Gu, Pengpeng Zhao, Wenbin Wang, Saikun Pan, Yang Tao, Hongli Wang, Jie Yang   +9 more
openalex   +1 more source