Nanoencapsulation of biofunctional components as a burgeoning nanotechnology-based approach for functional food development: A review
S Tripathy, DK Verma, AK Gupta, PP Srivastav… - Biocatalysis and …, 2023 - Elsevier
Society has witnessed an increased consciousness regarding the consumption of nutritious
food products and associated commodities that encompass biofunctional components …
food products and associated commodities that encompass biofunctional components …
[HTML][HTML] Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product
The aim of this study was to compare the physical, chemical, and microbiological features of
bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60° C) to those …
bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60° C) to those …
Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages
Y Li, H Song, Z Zhang, R Li, Y Zhang… - Food Science & …, 2024 - Wiley Online Library
The present study aimed to prepare and evaluate a new probiotic functional beverage, using
single‐probiotic and compound probiotic fermentation on okara. Four different forms of …
single‐probiotic and compound probiotic fermentation on okara. Four different forms of …
[HTML][HTML] Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup
N Liu, X Li, Y Hu, L Qin, A Bao, W Qin, S Miao - Foods, 2023 - mdpi.com
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and
Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and …
Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and …
[HTML][HTML] Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates
C Cao, GIN Waterhouse, W Sun, M Zhao… - Foods, 2023 - mdpi.com
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples
were analyzed in this work. The volatile features of different soybean hydrolysates were …
were analyzed in this work. The volatile features of different soybean hydrolysates were …
Framework for accurate estimation of freezing time and convective heat transfer coefficient for freezing of a food product in domestic refrigerator: a numerical and …
Freezing time estimation is essential for quality assurance, process optimization, and
innovation in a variety of industries. The total freezing time is greatly influenced by the heat …
innovation in a variety of industries. The total freezing time is greatly influenced by the heat …
Production of a Functional Yogurt Drink Enriched with Black Rice Beverage
EH Atwaa, HA Badr, MF Ramadan… - Journal of Food and …, 2024 - journals.ekb.eg
There are a many previous studies focusing on the production of probiotic yoghurt based on
raw materials like oat and soy milk; however, little is known about the usage of black rice …
raw materials like oat and soy milk; however, little is known about the usage of black rice …
[PDF][PDF] Journal of Food and Dairy Sciences
EH Atwaa, M Gihan, B HA, F Mahytab, I Doaa - jfds.journals.ekb.eg
There are a many previous studies focusing on the production of probiotic yoghurt based on
raw materials like oat and soy milk; however, little is known about the usage of black rice …
raw materials like oat and soy milk; however, little is known about the usage of black rice …