Results 51 to 60 of about 18,129 (200)

Rethinking ethanol separation in continuous spirit production from a process intensification perspective

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract Continuous neutral‐alcohol and food‐grade ethanol production is an energy‐intensive process in which distillation and rectification alone account for 50–85% of total plant energy use. While significant advances in separation technology have emerged over the past two decades, the spirits industry continues to rely predominantly on multi‐effect ...
Anton A Kiss
wiley   +1 more source

The functional food product on the basis of topinambur

Аграрная наука Евро-Северо-Востока, 2018
This research was aimed at the development of a recipe for a multi-functional topinambur-based product in order to create a new range of products having good sensory characteristics.
L. K. Patsyuk, T. V. Fedosenko, E. A. Medvedeva, T. V. Narinian   +3 more
doaj   +1 more source

Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Animals, 2023
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts ...
Anna Jańczuk, Aneta Brodziak, Jolanta Król, Tomasz Czernecki   +3 more
doaj   +1 more source

Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies

Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Cookies are widely consumed snack options made primarily from wheat flour. Alternative materials, such as tempeh flour, are needed to replace wheat flour in the production of cookies. Tempeh contains high levels of protein and crude fiber. This research aims to determine the effect of wheat flour and tempeh flour formulations on the physical, chemical,
Nurul Hidayah, Amelya Aprilliani Yolanda
openaire   +1 more source

Production of Coconut Milk Cheese and Its Organoleptic Characteristics

Journal of Agri-Food Science and Technology, 2022
Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product ...
Judella Kusuma Halim, Gervasius Harwin Wangrimen, Aprilia Fitriani   +2 more
openaire   +1 more source

Probiotics and intestinal permeability in adults with metabolic dysfunction‐associated steatohepatitis: A secondary analysis of a randomized clinical trial

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background Metabolic dysfunction‐associated steatohepatitis (MASH) is associated with altered intestinal permeability, allowing microbial products to translocate to the liver via the enterohepatic circulation and contributes to disease progression. The aim of our study was to evaluate the association between probiotic supplementation and serum
Bruna Concheski de Moura, Samanta Catherine Ferreira, Amanda Souza Silva‐Sperb, Helena Abadie Moraes, Larisse Longo, Carolina Uribe‐Cruz, Matheus Truccolo Michalczuk, Themis Reverbel da Silveira, Carlos Thadeu Schmidt Cerski, Mário Reis Álvares da Silva, Valesca Dall'Alba   +10 more
wiley   +1 more source

PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE

Овощи России, 2018
To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic ...
T. V. Fedosenko, L. K. Patsyuk, E. A. Medvedeva, T. V. Nariniants   +3 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

The influence of barrels of different ages on the organoleptic characteristics of Babić, Plavac mali and Tribidrag wines

Glasnik Zaštite Bilja, 2023
The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo.
Josip Mesić, Antonija Vuković, Anita Pichler, Ivan Ivić, Tomislav Soldo, Brankica Svitlica   +5 more
doaj