Results 201 to 210 of about 154,820 (397)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

MARKETING OF BIOTECH FUNCTIONAL FOODS IN THE US [PDF]

To date, most research in Europe and the United States has focused on eliciting consumer WTP for biotech foods without directly addressing strategies for marketing them. We use means-end theory to link consumers' knowledge about functional attributes, to
Bredahl, Maury E., Chema, Kambua, Marks, Leonie A., Parcell, Joseph L.   +3 more
core   +1 more source

Pengaruh penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai ph dari yogurt susu sapi

, 2019
Sjaloom Sakul, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi   +3 more
openalex   +2 more sources

Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? [PDF]

, 2016
D.R. Janiaski, Tatiana Colombo Pimentel, Adriano G. Cruz, Sandra Helena Prudêncio   +3 more
openalex   +1 more source

Effects of supplementation with algerian Nigella sativa bioactive compounds on quality of yogurt

, 2023
Meriem Ouazib, Ahlem Benhamdi, Belkis Akachat, F. Dounia Bounanaa   +3 more
openalex   +2 more sources

QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS [PDF]

, 2021
Mohamed Elbahnasi, A. Gerguis, A. Abd El Galeel, A. El-Zoghaby   +3 more
openalex   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

Elaboración de un yogurt con base en una mezcla de leche y garbanzo (Cicer arietinum)

Archivos Latinoamericanos de Nutrición, 2000
El presente trabajo, tuvo como objetivo determinar las condiciones experimentales de elaboración de un yogurt extendido con garbanzo (Cicer arietinum L.), inoculado con St.
Josefina C Morales de León, Ma. Lorena Cassís Nosthas, Elizabeth Cortés Penedo   +2 more
doaj  

Some approaches to the analysis of market structure's impact in milk commodity chain [PDF]

The nowadays development in agribusiness can be characterised as shifting of power to the finalising levels and distribution in food commodity chains, which influence as well as form competitive environment of farm and also food-processing companies. The
Novak, Petr
core   +1 more source

Extracción de pigmentos naturales a partir de cerote (Hesperomeles het- erophylla), motilón (Hyeronima macrocarpa), mortiño (Vaccinium loribundum) y su aplicación en la elaboración de yogurt de mora (rubus glaucus benth)

, 2015
Jorge Iván Mina Ortega, Freddy Giovanny Torres Mayanquer   +1 more
openalex   +2 more sources