Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi) [0.03%]
探讨各种加工条件和发酵方法对甜酸奶(Misti Doi)选定理化性质的影响
Arijit Ray,Chitranayak Sinha,Sheetal Berry et al.
Arijit Ray et al.
Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuri...
Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour [0.03%]
脱壳裸大麦粉的酸碱处理对其营养功能和结构特性的影响
Mahamudu Sasamalo,Nisha Chhabra,Amarjeet Kaur et al.
Mahamudu Sasamalo et al.
Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food syst...
Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review [0.03%]
植物基发酵乳的营养价值和感官属性：全面回顾
Qi Liu,Kunpeng Wang,Yong Shen et al.
Qi Liu et al.
Plant-based fermented milk has gained significant attention as a primary substitute for dairy milk, particularly among individuals with lactose intolerance, milk allergies, and those affected by hypercholesterolemia. Additionally, as plant-...
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia [0.03%]
利用曲霉和神经菌发酵改善乳清粉的营养价值和风味特性
Burcu Kaya,Onur Güneşer,Mohammad J Taherzadeh et al.
Burcu Kaya et al.
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia wa...
Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends [0.03%]
基于黄原胶-虎坚果胶复配体系的低脂牛肉香肠的理化、质构和感官特性
Rachel Flinchum,Samantha Massey,Luiz Henrique Pereira Silva et al.
Rachel Flinchum et al.
Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage for...
Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour [0.03%]
干燥和水热处理：关于原始和发芽的高粱粉的营养、物理和功能属性的研究
Mousumi Sabat,Ashutosh Tripathi,Pramod Shelake
Mousumi Sabat
Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made...
Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki - A cereal-based Nigerian fermented beverage [0.03%]
由威氏藤黄微球菌生产的枯努-zaki的外多糖的功能和理化性质研究——一种尼日利亚谷物发酵饮料
Omotade Richard Ogunremi,Olumayowa Vincent Oriyomi
Omotade Richard Ogunremi
Exopolysaccharides (EPS) are gaining attention as natural additives in foods, pharmaceuticals, and cosmetics. However, limited research exists on EPS from lactic acid bacteria in traditional Nigerian fermented beverages like kunu-zaki. This...
Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks [0.03%]
一种新型益生菌富含的乳清芒果饮料的开发及评价——分离自埃及人和牛奶中益生菌细菌的新品种
Fawzia Hr Abd Rabo,Fouad Mf Elshaghabee,Amira M Abdel-Maged et al.
Fawzia Hr Abd Rabo et al.
The objective of this study was to enhance the value of dairy byproducts including cheese whey through developing fermented whey beverages using novel isolated lactic acid bacterial strains from human and cow milk. Nine formulations of a fe...
Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening [0.03%]
通过优化预先浸泡和蒸汽软化研制适合老年人食用的即食易咀嚼黑花生仁
Cheng-Ling Liu,Min-Lang Huang,Yi-Yin Chen et al.
Cheng-Ling Liu et al.
This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increase...
Effect of wheat germ as a partial meat substitute on the nutritional and qualitative properties of beef burgers [0.03%]
小麦胚芽作为部分肉质替代品对牛肉饼营养和质量特性的影响
Omar Turki Mamdoh Ershidat,Mohamed Bassim Atta,Essam Mohamed Elsebaie et al.
Omar Turki Mamdoh Ershidat et al.
The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14...