Total Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes
نویسندگان
چکیده
منابع مشابه
Yoghurt Production by Lactobacillus Fermentation of Soybean Milk
SOYBEANS rich in protein have been an important food item in Asia for centuries. In the 20th century. eYen in Europe and the United States. soybeens have become increasingly· pop. ular as a protein source to reolace. meet and dairy produets. HOWeYM. the use of soybeans as food is still limited. partly because of their obiectionable flavour and also because they contribute flatulence. Numerous m...
متن کاملthe effect of functional/notional approach on the proficiency level of efl learners and its evaluation through functional test
in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...
15 صفحه اولReduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria.
Plant-based food products can be modified by fermentation to improve flavour and the concentration of some biologically active compounds, but also to increase the mineral availability by eliminating anti-nutrient substances such as phytates. The objective of this study was to develop a fermented soybean drink with improved nutritional quality and source of probiotic bacteria by including as sta...
متن کاملIdentification of Lactobacillus plantarum in Breast Milk
Backgrounds : The role of potentially probiotic lactic acid bacteria of human milk in the early colonization and protection of infant against infections is the subject of increasing researches. Colonization with Lactobacillus plantarum in early infancy is suggested to be important for health in later life. However, we presently investigated the strain of Lactobacil...
متن کاملOptimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method
Background and Objectives: Sourdough processing is a well-known method to improve food flavor. One of the most important lactic acid bacteria isolated from sourdoughs is Lactobacillus sanfranciscensis. Because of the bacterial ability for acidification and liberation of the volatile compound precursors, it can strongly affect dough rheology and aromatic properties. In this study, the best condi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal on Advanced Science, Engineering and Information Technology
سال: 2013
ISSN: 2460-6952,2088-5334
DOI: 10.18517/ijaseit.3.3.331