Zobrazeno 1 - 10
of 49
pro vyhledávání: '"kefir culture"'
Akademický článek
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Publikováno v:
Mljekarstvo, Vol 71, Iss 1, Pp 60-68 (2021)
In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir.
Externí odkaz:
https://doaj.org/article/1ad69c474774485587848a42fe754e97
Autor:
Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou, Yiannis Kourkoutas
Publikováno v:
Applied Sciences, Vol 12, Iss 12, p 6176 (2022)
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commer
Externí odkaz:
https://doaj.org/article/efb2ceded4824628be8000c7495c5fd0
Publikováno v:
Fermentation, Vol 7, Iss 2, p 45 (2021)
Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational cost
Externí odkaz:
https://doaj.org/article/58c3f1b0ff934b6b989d4b32a6409df7
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 57, Iss 3, Pp 402-409 (2014)
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sen
Externí odkaz:
https://doaj.org/article/88332688849f4f6c8e305ef0fc1ba1ca
Publikováno v:
Volume: 8, Issue: 2 468-477
International Journal of Pure and Applied Sciences
International Journal of Pure and Applied Sciences
In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da676da291444fa42e5e2c57d1f4ae66
https://dergipark.org.tr/tr/pub/ijpas/issue/74235/1134231
https://dergipark.org.tr/tr/pub/ijpas/issue/74235/1134231
Publikováno v:
Mljekarstvo, Vol 71, Iss 1, Pp 60-68 (2021)
In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c38c0c269f2f656c0bbe8634ac28e278
https://hrcak.srce.hr/file/394904
https://hrcak.srce.hr/file/394904
Akademický článek
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Publikováno v:
Applied Microbiology
Volume 1
Issue 2
Pages 26-407
Volume 1
Issue 2
Pages 26-407
The bioprocessing strategy is an effective approach to improve bioavailability and stability of bioactive compounds for designing functional foods and ingredients. In this study, food barley was bio-transformed to improve functional bioactives by spr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d73cc3fa67f21e77e563bdf155753a3d
Akademický článek
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