An Impedance-Based Immunosensor for the Detection of Ovalbumin in White Wine
Biosensors, 2023 Food allergies are an exceptional response of the immune system caused by the ingestion of specific foods. The main foods responsible for allergic reactions are milk, eggs, seafood, soy, peanuts, tree nuts, wheat, and their derived products.
Alessia Calabrese +7 more
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EFSA Journal, 2022 The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the Aspergillus oryzae strain GL 470 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +25 more
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Jurnal Ilmu-Ilmu Peternakan, 2023 Dairy products from wild horses in Sumbawa Island, Indonesia, are promising to be developed as a probiotic source due to naturally occurring lactic acid bacteria. However, it is less favored due to its pronounced horse flavor. The development of products
Arin Tria Agustin +2 more
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Elaboration of the Recipe of the Fermented Milk Dessert for Child Food [PDF]
, 2017 Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass.
Atanasova, V. (Vita) +3 more
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Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
Journal of Microbiology & Biology Education, 2019 Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses
Widya Agustinah +2 more
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Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
THE TECHNOLOGY AND QUALITY ASSESSMENT OF CHEESE PRODUCT ENRICHED WITH PHYTOCOMPONENTS
Современная наука и инновации, 2022 The subject of the research was phytocomponents: parsnip root and cumin seeds. The purpose of the work was to theoretically substantiate the applicability of the phytocomponents as functional ingredients in cheese production to give it functional ...
I. F. Gorlov +3 more
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Screening forCronobacterSpecies in Powdered and Reconstituted Infant Formulas and from Equipment Used in Formula Preparation in Maternity Hospitals [PDF]
, 2013 Background/Aims: Cronobacter spp. have been identified as being of considerable risk to neonates. The occurrence of organism in infant formulas is therefore of considerable interest. Methods: The occurrence of Cronobacter spp.
Amstalden Junqueira, VC +5 more
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PENGARUH METODE FERMENTASI DAN PENAMBAHAN URINE KELINCI TERHADAP KUALITAS PUPUK ORGANIK CAIR
Jurnal Teknik Pertanian Lampung, 2021 The Minang Bangkit Merbabu Farmer Group use organic materials and produce their own liquid organic fertilizer. This liquid organic fertilizer is made of varied ingredients: rabbit urine, cow's milk, free-range chicken eggs, palm sugar, coconut water ...
David Richard Hendarto +1 more
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Beverage Composition for Preventive Nutrition: Theoretical Approach [PDF]
Техника и технология пищевых производств, 2019 Modern food culture and ecological environment lead to metabolic failures. Cardiovascular and digestive diseases, as well as obesity and diabetes, are becoming younger and younger.
Sergeeva I. +3 more
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