Results 271 to 280 of about 154,820 (397)

Energy management strategy for food Industry amidst the COVID-19 Coronavirus pandemic: yogurt manufacturing plant

K. Omar, Mokdad Hayet, Kebour Djamila
openalex   +2 more sources

Expanding Horizons: Next‐Generation and Interdisciplinary Advances in the Applications of Extracellular Vesicles

Journal of Extracellular Biology, Volume 4, Issue 12, December 2025.
ABSTRACT Extracellular vesicles (EVs) are increasingly recognized as universal mediators of communication in nature across all domains of life and as versatile tools with roles spanning a wide range of industries. Although EVs have been extensively studied in biomedicine, mainly in diagnostic and nanotherapy of cancer and neurodegenerative diseases ...
Esperanza González, Juan Manuel Falcón‐Pérez   +1 more
wiley   +1 more source

Effect of Ultrasound on the Microbial Flora and Physicochemical Parameters of Yogurt Added to Native Mexican Plants. [PDF]

Gels
Carrillo-López LM, Ortíz-Aguirre I, Chávez-Martínez A, Salomé-Abarca LF, Luna-Rodríguez L, Vargas-Romero JM, Soto-Hernández RM.   +6 more
europepmc   +1 more source

Technology for the Development of Functional Greek Yogurt Enriched with Millet and Curcumin and Its Impact on Sensory Attributes

Harinivenugopal, H Arunkumar
openalex   +2 more sources

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]

Front Nutr
Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I.   +19 more
europepmc   +1 more source

Greek-Style Yogurt Made with A2 Bovine Milk: What is the Sensory Acceptability, Perception and Knowledge of Consumers?

Gabriel Ferraz Ferreira, Walter Garcia Damascena Júnior, José Lara, Raphael Eller Ferreira Machad, Mafalda Miranda, Carlos Eduardo Ferreira, Raiane Luzia Marçal, J. Nunes, Leise Mauricia Nascimento CUNHA, Gláucia Louzada Sousa Boaventura, Milton de Jesus Filho, Andréa Alves Simiqueli   +11 more
openalex   +1 more source

Extraction Condition–Driven Changes in the Techno‐Functional and Thermal Properties of Protein Isolates From Underutilized Lupine (Lupinus spp.): Implications for Food Applications

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Lupine, an underutilized legume with high protein content, offers a promising plant‐based protein source for functional foods. This study evaluated four lupine genotypes to determine how extraction pH (EpH) and isoelectric precipitation pH (IEPpH) influence the techno‐functional and thermal properties of lupine protein isolates (LPIs) using ...
Ejigayehu Teshome, Yetenayet Bekele Tola, Habtamu Admassu, Tilahun A. Teka   +3 more
wiley   +1 more source

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation. [PDF]

iScience
Sinotte VM, Ramos-Viana V, Vásquez DP, Sirakova SM, Valerón NR, Cuesta-Maté A, Taylor Parkins SK, Giecko J, Velasco EM, Zilber D, Munk R, Andersen SB, Dunn RR, Jahn LJ.   +13 more
europepmc   +1 more source

Modelling and characterisation of plant-based yogurt produced with almond milk, and fortified with different concentrations of Chlorella vulgaris

Filiz Yangılar
openalex   +1 more source

Immune Modulation Through Long‐Term Lacticaseibacillus rhamnosus Therapy in Home Mechanically Ventilated Patients

MicrobiologyOpen, Volume 14, Issue 6, December 2025.
Antibiotic resistance crisis drives the search for innovative antibacterial solutions. Probiotics, particularly Lacticaseibacillus rhamnosus GG ATCC 53103 (LGG), show promise in preventing bacterial infections and reducing antibiotic use. LGG has well‐documented health benefits and can strengthen the immune system, especially in chronically ill ...
Kamila Szyller, Grazyna Mlynarczyk, Beata Mlynarczyk‐Bonikowska, Janusz Sierdzinski, Joanna Styk, Michal Marusza, Wojciech Marusza   +6 more
wiley   +1 more source