Zobrazeno 1 - 10
of 26
pro vyhledávání: '"fermented milk drinks"'
Publikováno v:
Molecules, Vol 29, Iss 21, p 5056 (2024)
Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the deve
Externí odkaz:
https://doaj.org/article/f35668bb3c174840887dbeaf200cc01e
Akademický článek
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Publikováno v:
Техника и технология пищевых производств, Vol 44, Iss 1, Pp 152-158 (2017)
The use of α-lactoglobulin hydrolysate produced with the use of Flavorpro 750MDP and Promod 439L enzyme preparations to obtain fermented milk drinks having reduced residual antigenicity has been suggested. It is necessary to provide normalized physi
Externí odkaz:
https://doaj.org/article/b3c979f7e7e244e6b648530be74415f3
Autor:
O. I. Dolmatova, A. V. Krasnozhenova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 73-77 (2021)
Kefir is the leading consumer product among the group of fermented milk drinks. Kefir products are no exception. Fermented milk products contain amino acids, lactic acid bacteria, vitamins, macro- and microelements. The digestibility of fermented mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ee36014fa29681158ef98b0426c41c4d
https://www.vestnik-vsuet.ru/vguit/article/view/2812
https://www.vestnik-vsuet.ru/vguit/article/view/2812
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 1, Pp 204-210 (2021)
The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a84e9a3a624c83f24033ea861d4f4c00
https://www.vestnik-vsuet.ru/vguit/article/view/2670
https://www.vestnik-vsuet.ru/vguit/article/view/2670
Autor:
Pileckaitė, Greta
The aim of this work was to produce fermented milk drinks in order to increase the nutritional value of the product, to use soybean seed by-products and to evaluate the impact on quality indicators. The course of the study was divided into work stage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2888::5d257bb3b0b15cdb8b0d58e1e9b4835d
https://library.lsmuni.lt/LSMU:ELABAETD58884215&prefLang=en_US
https://library.lsmuni.lt/LSMU:ELABAETD58884215&prefLang=en_US
Autor:
Kanaporis, Tomas
The main aim of this work was to examine the possibilities of using coconut fruit and almond by-products in the production of fermented milk beverages and to evaluate the impact on the quality indicators of the produced beverages through conducted st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2888::9b86bc06ad100f085cb3da917f87e4af
https://library.lsmuni.lt/LSMU:ELABAETD59069791&prefLang=en_US
https://library.lsmuni.lt/LSMU:ELABAETD59069791&prefLang=en_US
Publikováno v:
Rossijskij Vestnik Perinatologii i Pediatrii, Vol 62, Iss 1, Pp 109-113 (2017)
The paper gives the comparative characteristics of the mechanism of action of fermented milk drinks and probiotic foods. It deals with the results of investigations of the efficacy of probiotic microorganisms in infant nutrition. The issues of supple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98824416badd2530f8473b82dad8b07b
https://doi.org/10.21508/1027-4065-2017-62-1-109-113
https://doi.org/10.21508/1027-4065-2017-62-1-109-113
Autor:
Lyskina, K.Yu., Kretova, Yu.I.
Лыскина Ксения Юрьевна, магистрант очной формы обучения по направлению подготовки 19.04.01 «Биотехнология» кафедры пищевых и биотехнологи
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2425::8299697f4bca97b0e5478b98de52a213
http://dspace.susu.ru/xmlui/handle/0001.74/34148
http://dspace.susu.ru/xmlui/handle/0001.74/34148
Publikováno v:
Scientia Agriculturae Bohemica, Vol 45, Iss 4, Pp 247-253 (2015)
The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7255d229bde3fc264e403bc4abc9ab4b
https://doi.org/10.1515/sab-2015-0005
https://doi.org/10.1515/sab-2015-0005