Journal title
Beverages

   

 Articles related

Ilkin Yücel Sengün,Damla Güney    

Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. He... see more


Ariza Budi Tunjung-Sari, Misnawi Jati, Noor Ariefandie Febrianto, Teguh Wahyudi    

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IULIANA CRETESCU,S. VOIA,D. DRÎNCEANU,RODICA CHEREJI    

In a previous study it has been shown, that adding Yea-Sacc1026 in diets with high percentage of voluminous forage, improves the digestibility of organic substance from 78.93% to 92.05% after 48 hours of fermentation [1]. The highest coefficient of diges... see more


Mduduzi Paulos Mokoena, Taurai Mutanda, Ademola O. Olaniran    

Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged a... see more


Nestri Purnamasari,Didah Nur Faridah,Betty Sri Laksmi Jenie    

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of tubers originating from Siau Island, Manado, North Sulawesi. The resistant starch of daluga can be utilized as a potential source of prebiotic. However, naturally daluga has low resistant starch co... see more