Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages.

Autor: Cheng, Jin¹ (AUTHOR), Zhou, Dan-Dan¹ (AUTHOR), Xiong, Ruo-Gu¹ (AUTHOR), Wu, Si-Xia¹ (AUTHOR), Huang, Si-Yu¹ (AUTHOR), Saimaiti, Adila¹ (AUTHOR), Xu, Xiao-Yu² (AUTHOR), Tang, Guo-Yi² (AUTHOR), Li, Hua-Bin¹ (AUTHOR) lihuabin@mail.sysu.edu.cn, Li, Sha³ (AUTHOR) lihuabin@mail.sysu.edu.cn

Publikováno v: Molecules. Aug2024, Vol. 29 Issue 16, p3809. 14p.

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Effects of Critical Storage Temperatures on Microbiological, Physico-chemical and Sensory Indicators of Sweetened Condensed Milk

Autor: Aleksandr Kruchinin, Elena Yurova, Bolshakova Ekaterina, Svetlana Turovskaya, Elena Illarionova, Irina Barkovskaya, Victoria Leonova

Publikováno v: Applied Food Biotechnology, Vol 11, Iss 1, Pp e12-e12 (2024)

Background and Objective: Principles of osmo and thermoanabiosis are used to produce sweetened condensed milks. Regarding their extended shelf lives, there are demands for their export to countries with various climates. However, high-positive and lo

Externí odkaz: https://doaj.org/article/cfef14b4487140f88ba284b93d7ac7ba

Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages

Autor: Jin Cheng, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Xiao-Yu Xu, Guo-Yi Tang, Hua-Bin Li, Sha Li

Publikováno v: Molecules, Vol 29, Iss 16, p 3809 (2024)

Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evalu

Externí odkaz: https://doaj.org/article/8b58996d3eb845da8e04889c8b4a7477

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Autor: I. V. Kholodenko, V. V. Bila, V. Yu. Bilyi, Y. O. Mashkin

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 104-107 (2023)

Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among chees

Externí odkaz: https://doaj.org/article/f46f23b5fdcd4bb0962f75d44bc4551f