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3.185  Articles
1 of 319 pages  |  10  records  |  more records»
The parameters of extraction of extractives from carrot extracts are investigated in the article. The optimal ratio of the components of the enzymatic beverage was selected, namely (60:40) water extract of carrot buds and concentrate of kvass wort. The op... see more

This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days... see more

Spontaneous fermentation of motoho, a southern African non-alcoholic sorghum beverage, results in products with inconsistent microbiological and sensory quality. We aimed to identify the microorganisms involved in the fermentation of motoho by using cultu... see more

The purpose of this study was to investigate the effects of post-endurance exercise fermented grain beverage (FGB) supplementation on glycogen reaccumulation in rat skeletal muscle and liver. Twelve-hour fasted male Wistar rats, 10-week-old, performed fiv... see more

Due to the exaggerated worldwide consumption of alcoholic beverages the development of special fermented beverages with low alcohol content or without alcohol is an interesting market niche. Thus, this study aims to quantify the ethanol content of commerc... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment com... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is ex... see more

1 of 319 pages  |  10  records  |  more records»