In this study, we evaluated the quality of kefir with combined additions oat milk (8, 12, and 16% w/v) Lacticaseibacillus casei AP (2 4% v/v), observed products’ physicochemical characteristics (nutrient content, pH acidity, viscosity syneresis, ethanol concentration, fatty acid profiles), microbiological (total lactic bacteria, total plate count, probiotic, yeast), sensory characteristics. The...

This study deals with the antioxidant and functional potential of subcritical water extracts from edible mushrooms, in comparison to commercial products. Pleurotus citrinopileatus showed highest phenolic content properties. Similar results were determined Coriolus versicolor. The growth inhibition selected human carcinogenic cells was identified for P. extract obtained during heating up 160 °C....

Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some factors that influence structure-function-interrelations are still unknown. In this study, size cross-linked sodium caseinate nanoparticles was modulated varying ionic milieu during incubation with enzyme. As reveal...

Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods health benefits improve their functionality. In this study milk fermented acacia exudate gum black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in Streptococcus thermophilus, Lact...

In this research, the effect of lactic starter culture, fermentation time, incubation temperature and percentage fat on firmness consistency a fermented milk drink was evaluated through physicochemical characteristics total acidity, pH, syneresis flow behavior. The purpose to find best formulation that extends shelf life yogurt, leading an improvement in manufacturing process local dairy compan...