Results 61 to 70 of about 11,521 (263)

Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

Heliyon
Background: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food ...
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis   +6 more
doaj   +1 more source

Influence of yogurt cultures on benzoic acid content in yoghurt

Czech Journal of Food Sciences, 2000
Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid).
A. Hejtmánková, V. Horák, J. Dolejšková, F. Louda, H. Dragounová   +4 more
doaj   +1 more source

Development and preclinical evaluation of a hybrid stereoelectroencephalographic–laser depth electrode for magnetic resonance imaging‐guided interstitial thermal therapy in drug‐resistant epilepsy

Epilepsia, EarlyView.
Abstract Objective This study was undertaken to design and validate a hybrid depth electrode combining stereoelectroencephalographic (sEEG) recording and magnetic resonance‐guided laser interstitial thermal therapy (MRgLITT) under real‐time magnetic resonance thermometry, to streamline the transition from invasive localization to focal ablation in ...
Bertrand Mathon, Karima Mokhtari, Damien Galanaud, Alexandre Carpentier   +3 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

Foods
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes   +8 more
doaj   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

PENERAPAN METODE FMEA DAN AHP DALAM PERUMUSAN STRATEGI PENGELOLAAN RESIKO PROSES PRODUKSI YOGHURT

Jurnal Teknologi Pertanian, 2017
ABSTRAK Analisis risiko produksi merupakan aspek penting dalam menjamin keberhasilan produksi dan bisnis. Riset ini bertujuan menganalisis risiko produksi yoghurt, mengidentifikasi faktor-faktor yang menyebabkan terjadinya risiko produksi yoghurt, dan ...
Muchlis Dwi Prasetiyo, Imam Santoso, Siti Asmaul Mustaniroh, Purwadi Purwadi   +3 more
doaj   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source