نتایج جستجو برای: fermented milk

تعداد نتایج: 81339  

Journal: :journal of pharmaceutical and health sciences 0
tayyebeh sarlak 1. department of food science & technology, faculty of advanced sciences & technology, pharmaceutical sciences branch, islamic azad university, tehran, iran (iaups) maryam moslehisahd department of food science and technology, safadasht branch, islamic azad university, tehran, iran ([email protected]) behrouz akbari-adergani 3. food and drug laboratory research center, food and drug organization, ministry of health and medical education, tehran, iran maryam salami department of food science and engineering, college of agriculture and natural resources, university of tehran , karaj campus, karaj, iran

the aim of this study was to investigate the effects of starters and storage temperature (4 ºc, 25 ºc) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.kefirs produced by kfa and chr. hansen starters were stored at 4 ºc and 25 ºc for 40 days. ph andacidity at 4 ºc did not change (p ≥ 0.05), while at 25 ºc ph and total solid decreased as well a...

Journal: :The American journal of clinical nutrition 2001
E M Ostman H G Liljeberg Elmståhl I M Björck

BACKGROUND Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk ...

Journal: :applied food biotechnology 0
sara nasiri boosjin department of food science & technology, varamin-pishva branch, islamic azad university, varamin, iran vajiheh fadaei noghani department of food science & technology, shahr-e-qods branch, islamic azad university, tehran, iran mahnaz hashemiravan department of food science & technology, varamin-pishva branch, islamic azad university, varamin, iran

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2017
Katarzyna W Skrzypczak Waldemar Z Gustaw Ewa D Jabłońska-Ryś Monika Michalak-Majewska Aneta Sławińska Wojciech P Radzki Klaudia M Gustaw Adam D Waśko

BACKGROUND The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is...

M. A. Hanifpour M. Jahadi Z. Barzegar

ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...

Journal: :Journal of dairy science 2002
A N Hassan M Corredig J F Frank

The aim of this work was to study the structure formation of yogurt made with cultures containing ropy Lactobacillus delbrueckii ssp. bulgaricus (R), capsule-forming nonropy Streptococcus thermophilus (CNR), and noncapsule-forming nonropy cultures (NCNR). Similar gelation profiles were shown for milk fermented by ropy and nonropy lactic cultures. The gelation point occurred at lower pH values i...

2011
Parmjit S. Panesar

Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation process involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. These prod...

2016
S. Polyorach O. Poungchompu M. Wanapat S. Kang A. Cherdthong

The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM) supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0,...

2012
Fabien J. Cousin Sandrine Jouan-Lanhouet Marie-Thérèse Dimanche-Boitrel Laurent Corcos Gwénaël Jan

BACKGROUND Gastric cancer is one of the most common cancers in the world. The "economically developed countries" life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty ...

2017
Mohammed A. Yahya Omar A. Alhaj Abdullrahman S. Al-Khalifah

Results: The blood pressure (systolic and diastolic) of spontaneously hypertensive rats (SHR) in short term administration (24 hours) of 1200 mg/kg body weight fermented skim camel milk decreased signifi cantly (p < 0.05) from 22 to 36 mmHg and 28 to 32 mmHg, respectively, at four and eight hour of post administration. On the other hand, the blood pressure of fermented skim camel milk for long-...

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