Results 111 to 120 of about 130,832 (304)
Food Science &Nutrition, Volume 11, Issue 1, Page 204-215, January 2023., 2023 Fruit powder of white mulberry was used to improve physicochemical and sensory properties of fortified yogurt. This addition in yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry enriched yogurt and suggests the food industries to launch this product in the market.
Sania Sheikh +7 more
wiley +1 more source
The influence of inclusion of either an antibiotic or a probiotic in the diet on the development of digestive enzyme activity in the pig [PDF]
, 1990 Georgina K. Collington +2 more
openalex +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 284-294, January 2023., 2023 Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations.
Neda Mollakhalili‐meybodi +3 more
wiley +1 more source
Animal Research and One Health, EarlyView.This study characterizes a multidrug‐resistant and strong biofilm‐forming Enterococcus faecalis strain obtained from a shrimp sample in Bangladesh. ABSTRACT Enterococcus faecalis is known for its ability to form strong biofilms and its role as an opportunistic pathogen. In this study, we screened and characterized a multidrug‐resistant (MDR) and strong
Md. Ashek Ullah +4 more
wiley +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 350-363, January 2023., 2023 Traditional Iranian butter samples were collected from different parts of Iran and were screened for the presence of Lactic acid bacteria. The selected LAB were identified to species level by biphasic approach. The ability of selected LAB to lower the cholestrol both in vitro and in situ was then determined.
Mahbubeh Ostadzadeh +2 more
wiley +1 more source
Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon
Journal of Dairy Science, 2023 : Yogurt and its related products are popular worldwide. During transportation and storage, Lactobacillus delbrueckii ssp. bulgaricus in yogurt continues to metabolize to form lactic acid, the postacidification phenomenon of yogurt.
Yu Wang +9 more
doaj
Food Science &Nutrition, Volume 11, Issue 1, Page 101-113, January 2023., 2023 Long‐term probiotics' consumption (≥8 weeks) had a beneficial effect on office and ambulatory blood pressure (BP), especially in the diabetes and hypertension, and the changes in BP were not associated with the increase of age, body mass index (BMI), and treatment duration.
Tian‐Xue Zhao +5 more
wiley +1 more source
Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production
Food Technology and Biotechnology, 2012 The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture.
Andreja Leboš Pavunc +5 more
doaj
Metagenomic analysis reveals shared and distinguishing features in horse and donkey gut microbiome and maternal resemblance of the microbiota in hybrid equids [PDF]
arXivMammalian gut microbiomes are essential for host functions like digestion, immunity, and nutrient utilization. This study examines the gut microbiome of horses, donkeys, and their hybrids, mules and hinnies, to explore the role of microbiomes in hybrid vigor.
arxiv