Results 91 to 100 of about 137,594 (357)
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
Temas Agrarios, 2015 Yogurt is a food produced by bacterial fermentation of milk that is beneficial to human health. The tuber rubas (Ullucus tuberosus) is a good alternative to human nutrition; however, this food is underexploited and its consumption is limited to a small ...
Ricardo A. Parra
doaj +1 more source
Spartan Daily, September 8, 2008 [PDF]
, 2008 Volume 131, Issue 5https://scholarworks.sjsu.edu/spartandaily/10489/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Physiological barriers to oral intake in survivors of critical illness: A scoping review
Nutrition in Clinical Practice, EarlyView.Abstract Oral nutrition is the predominant mode of nutrition delivery on the post–Intensive Care Unit (ICU) ward; yet, it is associated with lower intake than via enteral or parenteral nutrition. There are limited data on barriers that influence oral intake in ICU survivors.
Breanna J. Teleki +4 more
wiley +1 more source
Yogurt Kering Sebagai Starter pada Pembuatan Yogurt
Buletin Peternakan, 2013 Artikel dalam bentuk ...
openaire +3 more sources
Production of Oligosaccharides in Yogurt Containing Bifidobacteria and Yogurt Cultures
Journal of Dairy Science, 2002 Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to ...
L, Lamoureux, D, Roy, S F, Gauthier
openaire +2 more sources
A case of yogurt central line‐associated bloodstream infection in a child with intestinal failure
Nutrition in Clinical Practice, EarlyView.Abstract Central line‐associated bloodstream infections (CLABSI) are a significant cause of morbidity in children with intestinal failure (IF). Probiotic therapy is discouraged in patients with IF because of the increased risk of bacteremia with the probiotic organism.
Nasiha Rahim +6 more
wiley +1 more source
Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt
FoodsIn this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of
Lais Freitas +4 more
doaj +1 more source
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Czech Journal of Food Sciences, 2011 Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated.
Svetlana Boycheva +3 more
doaj +1 more source
Peran Lactobacillus Bulgaricus Dan Streptococcus Thermophillus Dalam Pembuatan Yoghurt Canglo Dengan Penambahan Stroberi (Fragaria X Ananassa) [PDF]
, 2014 Indonesia is rich in biodiversity , one of which various types of nuts that could potentially be a functional food products , one of which Tolo beans protein sources with high nutritional value (20-25 g/100g), B vitamins (thiamin , riboflavin , niacin ...
Chalimah, S. (Siti)
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