Results 31 to 40 of about 90,239 (253)
PHYSICAL CHARACTERISTICS OF ICE CREAM WHICH REPLACED MILK POWDER WITH DIFFRENT CEREALS FLOUR [PDF]
Mesopotamia Journal of Agriculture, 2018 The aim of this study was to know the effect of partial or total substitution of dry skim milk in ice milk mixtures by using different cereals flour of oat.
Ghanim Hasan, Saja M. Kassem
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Frontiers in Microbiology, 2023 Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system.
Tariq Aziz +14 more
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Genomic and toxigenic heterogeneity of bacillus cereus sensu lato Isolated from ready-to-eat foods and powdered milk in day care centers in Colombia [PDF]
, 2020 Bacillus cereus sensu lato (s.l.) is a group of bacteria commonly found in diverse environments, including foods, with potential to cause emesis and diarrhea. In Colombia, it is one of the main foodborne pathogens.
Aceves-Diez, Angel E. +5 more
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Influence of different types of vegetable milk on the rheological properties and stability of sugar-free starch creams [PDF]
BIO Web of ConferencesThe effect of oat, almond and coconut milk compared with cow's milk on the rheological properties and stability of sugar-free starch creams was studied. The stability of the creams was assessed by centrifugation of the samples.
Dzhivoderova-Zarcheva Mina +1 more
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as ...
S. Merzlov +5 more
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Effect of oat milk pasteurization type on the characteristics of yogurt
LWT, 2021 Abstract The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–C-T) processes. The yogurts were produced from untreated, T- (63 °C, 30 min) and UV-C-T-treated (10 cycles, 77.67 J/mL, 60 °C) oat milk by lactic acid fermentation and their microbiological,
Hande Demi̇r +2 more
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PHYTOCHEMISTRY OF MILK RIPENESS OAT GRASS
Chemistry of plant raw materialOat Avena sativa L. is a widespread cereal plant containing polysaccharides, polyphenols, proteins and saturated fatty acids. Polysaccharides are biologically active substances characterized by expectorant, anti–inflammatory, immunotropic, enterosorbent, hepatoprotective, antioxidant and restorative effects.
Tatyana Nikolaevna Bochko +3 more
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Institutional consumers' views of GHG emission reduction by optional milk systems within sustainability frame [PDF]
, 2008 An on-going study examines how Green House Gas (GHG) emission information could be used to support consumption driven changes in production, leading to reduction of GHG emissions in agriculture.
Mikkola, Minna, Risku-Norja, Helmi
core
Advanced Science, EarlyView.Emerging evidence suggests that intraneuronal Aβ accumulation represents an early pathogenic event in Alzheimer's disease (AD). Using Drosophila AD model, this study shows that a nonsecreted serine protease Yip7 physically interacts with Aβ. This causes intraneuronal Aβ accumulation but surprisingly reduces the associated neurotoxicity, arguing that ...
Jingyun Su +4 more
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The effect of hydrated oatmeal on quality of the symbiotic fermented milk product
BIO Web of Conferences, 2020 In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins ...
Sukhova Irina V. +4 more
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