Results 101 to 110 of about 154,820 (397)
Food Frontiers, EarlyView.Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng +7 more
wiley +1 more source
, 2006 Describes the types of food items available to middle and high school students in forty California public secondary schools, as well as how well they match the nutrient standards defined in California's SB 12 ...
core
In-home and remote use of robotic body surrogates by people with profound motor deficits [PDF]
, 2019 By controlling robots comparable to the human body, people with profound motor deficits could potentially perform a variety of physical tasks for themselves, improving their quality of life.
Grice, Phillip M., Kemp, Charles C.
core +3 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Jurnal Agripet, 2001 . A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L.
Yusdar Zakaria
doaj +1 more source
Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material [PDF]
, 2016 Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating ...
Djali, M. (Mohamad) +2 more
core
Formulations and Processing of Yogurt Affect the Microbial Quality of Carbonated Yogurt
Journal of Dairy Science, 2001 Carbonation, flavor, culture type, pH, and storage time were varied to investigate the effects of these variables and their interactions on the growth of both typical and nontypical yogurt cultures and some contaminating bacteria. Two types of yogurt cultures (YC-470 and YC-180) were used as the source of typical yogurt bacteria, Streptococcus ...
Karagul-Yuceer, YONCA +2 more
openaire +3 more sources
Food Biomacromolecules, EarlyView.Storage temperature influences the physicochemical integrity and probiotic viability of Raabadi powder (DCBPRP), with refrigeration maintaining optimal quality and microbial stability. Abstract Spray‐dried dairy cereal‐based probiotic beverages offer an innovative approach to delivering functional nutrition by combining dairy‐derived nutrients and ...
Kamalesh Kumar Meena +3 more
wiley +1 more source
, 2020 Received : May 28th 2020 Abstract. Antibacterial activity testing can be done using the agar diffusion method, including agar well difussion and disk diffusion agar methods.
Lilih Siti Nurhayati +2 more
semanticscholar +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source