Zobrazeno 1 - 4
of 4
pro vyhledávání: '"microbial and sensory properties"'
Autor:
Bouhadi Djilali, Hariri Ahmed, Benattouche Zouaoui, El Ouissi A., Ibri Kada, Belkhodja Hamza, Bachir Raho G.
Publikováno v:
Acta Agriculturae Serbica, Vol 26, Iss 51, Pp 3-10 (2021)
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcu
Externí odkaz:
https://doaj.org/article/4c651a11a0e740bea9d12b0b230add1a
Autor:
Djilali Bouhadi, A Ouissi El, G Raho Bachir, Ahmed Hariri, Hamza Belkhodja, Zouaoui Benattouche, Kada Ibri
Publikováno v:
Acta Agriculturae Serbica, Vol 26, Iss 51, Pp 3-10 (2021)
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096905ed2590c8644429d496cfeae6c4
https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2021/0354-95422151003B.pdf
https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2021/0354-95422151003B.pdf
Publikováno v:
Nigerian Journal of Nutritional Sciences; Vol. 42 No. 1 (2021); 182-187
Background: Tiger-nut beverage is popularly known in the northern part of Nigeria as kunun aya, it is widely consumed for its thirst-quenching and nutritive properties.Objective: This study determined the effect of storage time on spiced tiger-nut ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::5ff4a4a6db712333fb8f6b8241f07955
https://www.ajol.info/index.php/njns/article/view/216775
https://www.ajol.info/index.php/njns/article/view/216775
Autor:
Emanuela Betta, Martina Cappelletti, Giovanna Ferrentino, Mathilde Charles, Sara Spilimbergo, Maria Laura Corollaro, Flavia Gasperi, Isabella Endrizzi, Eugenio Aprea
Publikováno v:
Journal of Food Engineering. 145:73-81
High Pressure Carbon Dioxide (HPCD) treatment was applied to the pasteurization of coconut water in order to guarantee both its microbial stability and preserve its nutritional and sensory attributes. It was demonstrated that 120 bar, 40 °C, 30 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cc069e19b0cc17efed8e8ed6f6f0089
https://doi.org/10.1016/j.jfoodeng.2014.08.012
https://doi.org/10.1016/j.jfoodeng.2014.08.012