Results 101 to 110 of about 22,721 (293)

Pembuatan Yogurt Sinbiotik Menggunakan Bakteri Asam Laktat Indigenus sebagai Pangan Fungsional Antidiare

, 2011
Yoghurt is a product of fermented milk using lactid acid bacteria (LAB) as a starter. An indigenous probiotic LAB, Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4, were applied in the making of functional synbiotic yoghurt with fructo ...
Septiawan, Roni
core  

Postharvest Survival of Foodborne Pathogens on Strawberry Surfaces at Different Maturity Levels

Food Safety and Health, EarlyView.
This study highlights the survival of E. coli and L. monocytogenes on strawberries at different maturity stages and storage temperatures. Predictive microbial modeling revealed temperature‐ and ripeness‐dependent survival trends, emphasizing the importance of temperature control and ripeness in developing effective strategies to enhance strawberry ...
Prachi Pahariya, Derek J. Fisher, Abhinav Mishra, Ruplal Choudhary   +3 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates

Food Science and Engineering Research
Microorganism diversity of yoghurt, an important fermented milk product, is decreasing, because only two strains are used in production and industrial yoghurts are used as starter cultures. In this study, a total of 114 traditional and exopolysaccharide (
Haktan Aktaş, Bülent Çetin
doaj  

Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

Jurnal Teknologi dan Industri Pangan, 2010
This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes.
Suryono ., Adi Sudono, Mirnawati Sudarwanto, Anton Apriyantono   +3 more
doaj  

Role of Yoghurt Cultures and Incubation Time in Enhancing Sensory Qualities of Yoghurt and Water Holding Capacity of Greek Yoghurt

Journal of Scientific Research and Reports
Aims: The current research study aimed to investigate the impact of varying starter concentration, incubation temperature and temperature individually on sensory characteristics of yoghurt and water holding capacity of Greek yoghurt. Study Design:  The study was experimental and was laboratory-based for optimizing the base for Greek yoghurt spread ...
null Sweety, null Harinivenugopal, Devaraju R, Arunkumar H, Ramachandra B, Venkatesh M   +5 more
openaire   +1 more source

Analisis kualitas yoghurt terhadap lama penyimpanan dingin yoghurt

, 2004
VII+41hlm ...
ZIEBA REZKI
core  

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source