نتایج جستجو برای: probiotic beverage

تعداد نتایج: 22502  

Journal: :International Journal of Current Microbiology and Applied Sciences 2019

2013
Masakazu Toi Saya Hirota Ai Tomotaki Nobuaki Sato Yasuo Hozumi Keisei Anan Takeshi Nagashima Yutaka Tokuda Norikazu Masuda Shozo Ohsumi Shinji Ohno Masato Takahashi Hironori Hayashi Seiichiro Yamamoto Yasuo Ohashi

The purpose of this study is to evaluate how beverages containing Lactobacillus casei Shirota (BLS) and soy isoflavone consumption since adolescence affected the incidence of breast cancer. In a population-based case-control study, three hundred and six cases with breast cancer and 662 controls aged 40 to 55 were matched for age and residential area and included in the analyses. Diet, lifestyle...

ژورنال: علوم آب و خاک 2007
محمدتقی گلمکانی, , احمد کرباسی, , اکبر جوکار, ,

A dairy chocolate-flavored beverage was prepared using 55 % whey permeate and 45% whole milk. The beverage was sweetened by 3% date extract and 3% sugar. The blend was mixed with 0.7% cacao powder, 0.2 % caraginan, 0.15% vanilla , 3% skim milk powder, and 3% pasteurized cream(30%fat). Control sample was prepared by 100% whole milk without skim milk powder and cream. Both samples were heated up ...

Journal: :Beverages 2023

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink served as an alternative to alcohol due its perceived extreme nourishing and therapeutic properties. Varieties of this are determined mostly by the type grain, supplements, sensory additives used, process employed during production. Dietary quality paramount in nutritional well-being key factor human overall health ...

Journal: :Lebensmittel-Wissenschaft & Technologie 2022

A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot beet 9%) was evaluated as potential substrate for the production novel probiotic beverage made with kefir grains. The effects grains amount (1–4%, w/v) fermentation time (12, 24 48 h) on composition, sensory qualities colour were investigated. results indicated that have significant effect content organi...

Journal: :Mljekarstvo 2022

In this study, donkey milk and cow used for kefir production the samples were characterised based on compositional microbiological properties, volatile aroma compounds, amino acid composition, sensory analyses during storage 21 days at 5 °C. Compared to (CMK), (DMK) had lower contents of total solids, fat, protein. Using resulted in a weaker body characteristic sample due its low solids content...

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