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4.302  Articles
1 of 431 pages  |  10  records  |  more records»
Limosilactobacillus fermentum is a promising probiotic with several documented health benefits. LAB1 is an antagonistic L. fermentum strain isolated from borhani, a traditional South Asian beverage prepared from dairy and plant ingredients. Here, I presen... see more

Lactic acid bacteria (LAB) with different ecological niches are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages. Lactic acid bacteria are the most important group of bacteria in dairy industry due to... see more

The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold mac... see more

The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold mac... see more

Significant shifts in the type of foods consumed by South Africans have taken place since 1994 and packaged food and beverage innovation has accelerated since then. Globally, advances in science and technology have benefitted food processing and food manu... see more

Beverages are one of the most accessible liquid foods, can provide nutrients such as vitamins, minerals, antioxidants, organic acids and other bioactive substances for the body. To meet this need, the development of synbiotic drinks made from local grains... see more

In Kenya, dairy goat farming has highly been practiced for food provision and as an income-generating enterprise. However, there is scanty information on the contribution of dairy goat farming to the quality of diets consumed at household level especially... see more

Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir. The aim of this study is to determine the eff... see more

Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory chal... see more

1 of 431 pages  |  10  records  |  more records»