Results 1 to 10 of about 5,802,592 (350)
Possibilities for computer-based assessment the quality indicators of Kashkaval cheese using image processing [PDF]
BIO Web of ConferencesAs a popular type of cheese in the Balkan Peninsula, Kashkaval cheese is an object of various researches related to its quality and safety. Many studies are performed to provide more objective techniques for sensory evaluation variety of cheese using ...
Balabanov Alexandar +5 more
doaj +1 more source
Foods, 2021 Inflammatory bowel disease (IBD), a chronic, recurring inflammatory response, is a growing global public health issue. It results from the aberrant crosstalk among environmental factors, gut microbiota, the immune system, and host genetics, with ...
Qianqian Yao +6 more
doaj +1 more source
Food Technology and Biotechnology, 2019 Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects
Irena Barukčić +2 more
doaj +1 more source
Animals, 2022 The objective of this study was to determine the effect of whole flaxseed and ground flaxseed supplementation on the composition of fatty acids in plasma and milk, particularly the content of omega-3 polyunsaturated fatty acids (n-3 PUFAs).
Guoxin Huang +9 more
doaj +1 more source
Viability of lactic acid bacteria in polyphenol-enriched fermented milks [PDF]
BIO Web of Conferences, 2023 The enrichment of probiotic dairy products with polyphenol extracts from different plant origins is a good approach to enhance the beneficial health effects of functional foods.
Ivanov Galin +3 more
doaj +1 more source
Antioxidant Activity of Milk and Dairy Products
Animals, 2022 Simple Summary Consumption of food products that are rich in natural antioxidants improves the antioxidant status of an organism through protection against oxidative stress and damage.
M. Stobiecka, J. Król, A. Brodziak
semanticscholar +1 more source
Physiological significance, structure and isolation of α-lactalbumin
Mljekarstvo, 2016 Along with the constant increase in the cheese milk production, the world whey production is increasing constantly too (>2 % per year). The excellent nutritional properties attributed to whey are mainly conditioned by the presence of highly valuable ...
Katarina Lisak Jakopović +2 more
doaj +1 more source
Toxins, 2021 With the growing diversity and complexity of diet, humans are at risk of simultaneous exposure to aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1), which are well-known contaminants in dairy and other agricultural products worldwide.
Yanan Gao +5 more
doaj +1 more source
Microbial growth kinetics as a method to model and predict the development of starter cultures [PDF]
BIO Web of Conferences, 2023 A comparative study was conducted on the growth rate of lactic acid bacteria involved in starter cultures for the production of lactic acid products. Based on the data obtained, with respect to the rate of development, it is possible to predict their ...
Sergeev Sergey +4 more
doaj +1 more source
Microorganisms, 2016 Mast cells play a critical role in immunoglobulin E (IgE)-mediated allergic diseases, and the degranulation of mast cells is important in the pathogenesis of these diseases. A disturbance of the intestinal microflora, especially of endogenous lactic acid
Gaku Harata +7 more
doaj +1 more source