Mung bean has been traditionally used to alleviate heat stress. This effect may be contributed by the presence of flavonoids and γ-aminobutyric acid (GABA). On the other hand, fermentation and germination have been practised to enhance the nutritional and antioxidant properties of certain food products. The main focus of current study was to compare the antistress effect of none-process, fermen...

The demand for healthier eating habits, combined with the use of whey by the dairy industry has favoured the production of fermented dairy beverages based on whey. The dairy beverages are a kind of fermented milk which can be used milk or reconstituted milk and/or dairy products, including cheese whey. This research studied the physical-chemical and microbiological characteristics of dairy beve...

The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000BC,while beer andbreadweremassproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient...

the present experiment aimed at increasing orange peel and sugar beet pulp protein content through solid-state fermentation by trichoderma reesei and trichoderma viride. in vitro digestibility and changes in the chemical composition of the fermented products were determined after seven days of fungal cultivation using gas production tests. the cultivation of t. reesei and t. viride on orange pe...

BACKGROUND Part of quercetin flows into the colon after escaping the absorption of the small intestine and will be degraded by colonic microbiota. The catabolites in the colon partially determine the physiological activity of quercetin. METHODS Seven gut bacteria isolated from human feces were utilized to in vitro ferment quercetin. Their catabolites were analyzed with high-performance liquid...

Inadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values w...

1. Dextrose is not in itself injurious but rather favorable to toxin production. When added in quantities not exceeding 0.2 per cent to peptone bouillon freed from fermentable acid-producing substances (muscle sugar) it leads to a maximum accumulation of toxin by utilizing the available peptone to the best advantage. 2. The different courses taken by cultures of diphtheria bacilli in ordinary u...

OBJECTIVE The aim of the present study was to evaluate the effects of probiotic soymilk fortified with omega-3 in diabetic rats. METHODS Soymilk (SM), fermented soymilk (FSM), and fermented soymilk fortified with omega-3 (FSM + omega-3) were prepared. Rats were randomly assigned to five groups of 13 animals per group. Diabetes was induced by a single injection of streptozotocin (STZ) 15 min a...

Article history: Received on: 25/07/2014 Revised on: 18/08/2014 Accepted on: 09/09/2014 Available online: 30/10/2014 Microbial exopolysaccharides (EPS) are considered as natural bio-thickeners abundantly used in dairy and fermented food industries for quality improvement. In fermentation based dairy industries, researchers are seeking their attention on substitution of artificial food stabilize...