Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Sana M'hir"'
Publikováno v:
Foods, Vol 13, Iss 10, p 1538 (2024)
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidificati
Externí odkaz:
https://doaj.org/article/c959a95be3134fda9d4d17cf2332ce8b
Autor:
Sana M’hir, Lamia Ayed, Ilaria De Pasquale, Elisabetta Fanizza, Ali Zein Alabiden Tlais, Roberto Comparelli, Michela Verni, Rosanna Latronico, Marco Gobbetti, Raffaella Di Cagno, Pasquale Filannino
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 335 (2024)
Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the microbial dynamics and EPS
Externí odkaz:
https://doaj.org/article/37db0c8de9044767b473b05dc37e04e7
Publikováno v:
Journal of Chemistry, Vol 2021 (2021)
Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuab
Externí odkaz:
https://doaj.org/article/e219b613c3c24d8abd96d56bdd2a21d0
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probio
Externí odkaz:
https://doaj.org/article/9d42d68105934a26a49de8a92b00b4ae
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bior
Externí odkaz:
https://doaj.org/article/a235e8d5cf884be5b080fcb7ea343d1a
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time, inoculum size, initial moisture content, salt solutions, and the thickness of t
Externí odkaz:
https://doaj.org/article/0510593197224c2cbcc4ef64ccd27b7e
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, anti
Externí odkaz:
https://doaj.org/article/e394fbecfb464a689e42e9e97d025759
Autor:
Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Publikováno v:
Foods, Vol 10, Iss 2, p 294 (2021)
This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cel
Externí odkaz:
https://doaj.org/article/18e782b16d7d4f70bd383ad5b03d681b
Publikováno v:
Food Bioscience. 53:102642
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bior