Development of a non-dairy probiotic fermented product based on almond milk and inulin
نویسندگان
چکیده
منابع مشابه
Consumption of fermented milk product with probiotic modulates brain activity.
BACKGROUND & AIMS Changes in gut microbiota have been reported to alter signaling mechanisms, emotional behavior, and visceral nociceptive reflexes in rodents. However, alteration of the intestinal microbiota with antibiotics or probiotics has not been shown to produce these changes in humans. We investigated whether consumption of a fermented milk product with probiotic (FMPP) for 4 weeks by h...
متن کاملthe effects of high non fibrous carbohydrates diet on milk production, inflammation and molecular mechanism of innate immunity in lactating dairy cows
پژوهش حاضر با هدف بررسی اثر جیره حاوی کربوهیدراتهای غیرالیافی زیاد و بروز التهاب در گاوهای شیرده در دو آزمایش جداگانه انجام شد. در آزمایش اول 20 رأس گاو مبتلا به ورم پستان از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) و 20 رأس گاو سالم از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) انتخاب شدند. همه گاوها در دوره دوم و یا سوم شیردهی و در روزهای 80-120 پس از زایش بودند. میانگین تولید شیر در گروه...
Effect Of Inulin Suplementation Of Milk To Prepare Fermented Biomilks
Actually, functional fermented milks have to exhibit multiple benefits for the health, associated to good organoleptic characteristics. These are strengthened by the addition of probiotics as well as certain soluble fibers, among which inulin. The aim of this work was the evaluation of the effect of inulin supplementation of milk basis on the production of probiotic fiber-enriched fermented mil...
متن کاملa corpus-based study of the frequency of personal pronouns in translated and comparable non-translated persian texts
چکیده ندارد.
15 صفحه اولIsolation and characterization of probiotic microorganism from fermented dairy products
Gut microflora is considered very important for maintenance of human health. The inherent growth of these microorganisms is also related to diet. Lactobacillus and bifidobacteria are of prime importance in this respect. Milk and fermented dairy products are considered as very good source of these microorganisms. Thus, an investigation is carried out to isolate and characterize a potential probi...
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ژورنال
عنوان ژورنال: Food Science and Technology International
سال: 2014
ISSN: 1082-0132,1532-1738
DOI: 10.1177/1082013214543705