Zobrazeno 1 - 10
of 151
pro vyhledávání: '"traditional dairy"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100791- (2024)
Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics
Externí odkaz:
https://doaj.org/article/e6e3bc4a5c4e4afab35548dbfbcfc4dd
Publikováno v:
Journal of Agribusiness in Developing and Emerging Economies, 2022, Vol. 13, Issue 4, pp. 555-569.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/JADEE-06-2021-0144
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-12 (2022)
Abstract This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila
Externí odkaz:
https://doaj.org/article/680bc300835a4ed589cb1b3bfab2a958
Akademický článek
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Akademický článek
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Autor:
Tatiana V. Kochetkova, Ilya P. Grabarnik, Alexandra A. Klyukina, Kseniya S. Zayulina, Liliya A. Gavirova, Polina A. Shcherbakova, Gennady S. Kachmazov, Andrey I. Shestakov, Ilya V. Kublanov, Alexander G. Elcheninov
Publikováno v:
Fermentation, Vol 9, Iss 8, p 719 (2023)
In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally,
Externí odkaz:
https://doaj.org/article/7b90c32e898743efb29ae29468e6ac5f
Autor:
Guetouache Mourad, Guessas Bettache
Publikováno v:
Journal of Nutrition and Food Security, Vol 5, Iss 4, Pp 400-408 (2020)
The aim of this study was to define various traditional dairy products most widely consumed in Africa and Algeria. In this study, we provided examples of these products along with their production and fermentation procedures. Fermented foods are the
Externí odkaz:
https://doaj.org/article/8d62f21a618343428f96daad1bb3dec7
Autor:
Tatiana V. Kochetkova, Ilya P. Grabarnik, Alexandra A. Klyukina, Kseniya S. Zayulina, Ivan M. Elizarov, Oksana O. Shestakova, Liliya A. Gavirova, Anastasia D. Malysheva, Polina A. Shcherbakova, Darima D. Barkhutova, Olga V. Karnachuk, Andrey I. Shestakov, Alexander G. Elcheninov, Ilya V. Kublanov
Publikováno v:
Microorganisms, Vol 10, Iss 11, p 2140 (2022)
Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of t
Externí odkaz:
https://doaj.org/article/8b268ac5fe1846a6bdc5ce5e60339b1f
Autor:
Ritma Kartika Dewi, Dwi Wahyuningsih, Dwi Elita Sari, Setia Humani Jatiningrum, Widhi Handayani
Publikováno v:
Sustinere: Journal of Environment and Sustainability, Vol 5, Iss 1 (2021)
Dairy farming's waste contributes to greenhouse (GHG) gas emission, and its conversion into biogas is of potential benefit to reduce emission while providing alternative energy for the dairy farmers. Although biogas conversion has been conducted in B
Externí odkaz:
https://doaj.org/article/e8dfb23c624f4a71b769e8913c25ee8e