Results 31 to 40 of about 5,720,383 (217)
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
Characterizing Halloumi cheese bacterial communities through metagenomic analysis [PDF]
LWT (2020): 109298, 2020 Halloumi is a semi hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity.
arxiv +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
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
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
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
Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
Dairy, 2022 Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products,
G. A. Nayik +5 more
semanticscholar +1 more source
Grouping Search Results with Product Graphs in E-commerce Platforms [PDF]
ACM Web Conference 2021,Knowledge Management in e-Commerce
Workshop, 2021 Showing relevant search results to the user is the primary challenge for any search system. Walmart e-commerce provides an omnichannel search platform to its customers to search from millions of products. This search platform takes a textual query as input and shows relevant items from the catalog. One of the primary challenges is that this queries are
arxiv
Biohydrogenation Pathway of α-Linolenic Acid in Rumen of Dairy Cow In Vitro
Animals, 2022 The t9,c12,c15-C18:3 as an isomer of α-linolenic acid (c9,c12,c15-C18:3; ALA), has been recently detected in milk, but has not been found in the rumen. This study hypothesized that it may be a biohydrogenation product of ALA in rumen and aimed to explore
Guoxin Huang +8 more
doaj +1 more source