Zobrazeno 1 - 10
of 405
pro vyhledávání: '"I, Barber"'
Publikováno v:
European Journal of Nutrition & Food Safety. :28-39
This study investigated the probiotic potentials of seven lactic acid bacteria (LAB) strains at different temperatures, pH, and bile salt concentrations. Their antimicrobial activity and antibiotic susceptibility were also determined. There were sign
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae113af816f420c02ca658629a38def1
https://doi.org/10.9734/ejnfs/2022/v14i630509
https://doi.org/10.9734/ejnfs/2022/v14i630509
Publikováno v:
In Radiologia May 2016 58 Supplement 2:119-128
Akademický článek
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Akademický článek
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Publikováno v:
Asian Food Science Journal. :14-25
Potential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7246bebdd9eade763c591524a5b3652
https://doi.org/10.9734/afsj/2022/v21i530427
https://doi.org/10.9734/afsj/2022/v21i530427
Publikováno v:
European Journal of Nutrition & Food Safety. :110-121
Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd15a7bfb06f77d55bf172924180b0a0
https://doi.org/10.9734/ejnfs/2021/v13i230381
https://doi.org/10.9734/ejnfs/2021/v13i230381
Publikováno v:
Asian Food Science Journal. :1-11
The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e369abf1bd322d3955914df16120bd35
https://doi.org/10.9734/afsj/2021/v20i230259
https://doi.org/10.9734/afsj/2021/v20i230259
Publikováno v:
European Journal of Nutrition & Food Safety. :28-39
This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c495b0f2be393d843001773726e385ba
https://doi.org/10.9734/ejnfs/2020/v12i1230332
https://doi.org/10.9734/ejnfs/2020/v12i1230332
Publikováno v:
American Journal of Food Science and Technology. 8:233-241
Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20a88228cb12f3060056bdc1bc5cbad1
https://doi.org/10.12691/ajfst-8-6-2
https://doi.org/10.12691/ajfst-8-6-2
Autor:
Zulema Borràs i Barber
Publikováno v:
Llengua & Literatura, Pp 141-170 (2003)
Externí odkaz:
https://doaj.org/article/1c7b4a9edb9f479fb739398eb8c315ed