Log in

Relevant bibliographies by topics / Probiotic dairy products

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers

Academic literature on the topic 'Probiotic dairy products'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Probiotic dairy products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Probiotic dairy products"

1

Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (2021): 599. http://dx.doi.org/10.3390/agriculture11070599.

Full text

Abstract:

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum r

APA, Harvard, Vancouver, ISO, and other styles

2

S, Upadhyaya. "Isolation, Identification and Study of Antimicrobial Property of Potential Probiotic Bacteria from Dairy Products of Lucknow City." Open Access Journal of Microbiology & Biotechnology 8, no. 4 (2023): 1–11. http://dx.doi.org/10.23880/oajmb-16000276.

Full text

Abstract:

Probiotics are the nonpathogenic and alive bacteria that confer good effects on the host. The important property of probiotics is direct antimicrobial effects, stimulation of immunity, competing for adhesion site, completion for nutrients and improvement in digestion. Since ancient times different fermented dairy products have been used as the main source of probiotic bacteria. The main objective of this study was to isolate, identify and characterize lactic acid bacterial strains from different fermented dairy products including yoghurt, cheese, buttermilk and curd. To determine the potential

APA, Harvard, Vancouver, ISO, and other styles

3

Poshadri, A., Deshpande H. W, Khodke U. M, and Katke S.D. "Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods." Current Research in Nutrition and Food Science Journal 10, no. 3 (2022): 858–70. http://dx.doi.org/10.12944/crnfsj.10.3.4.

Full text

Abstract:

The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probioti

APA, Harvard, Vancouver, ISO, and other styles

4

Marshall, V. M. "Probiotic Dairy Products (2005)." International Journal of Dairy Technology 60, no. 1 (2007): 64–65. http://dx.doi.org/10.1111/j.1471-0307.2007.00273.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Rivera-Espinoza, Yadira, and Yoja Gallardo-Navarro. "Non-dairy probiotic products." Food Microbiology 27, no. 1 (2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

D’Amico, Angela, Carla Buzzanca, Enrica Pistorio, Maria Grazia Melilli, and Vita Di Stefano. "Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake." Beverages 10, no. 4 (2024): 100. http://dx.doi.org/10.3390/beverages10040100.

Full text

Abstract:

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any

APA, Harvard, Vancouver, ISO, and other styles

7

VO, Oyetayo. "Non-Dairy Probiotic Drinks: An Underutilized Alternative." Food Science & Nutrition Technology 9, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/fsnt-16000335.

Full text

Abstract:

Probiotics are live microbial dietary adjuvant that when consumed in adequate amount beneficially affects the host physiology by improving immunity and maintaining balance in the intestinal tract. Recently, awareness of the health benefits of consuming microorganisms as probiotics has increased. Probiotic foods are categorized as functional food, which are foods, or food ingredients that may provide a health benefit beyond their nutritional composition. The efficacy of probiotics largely depends on the amount consumed and the viability of the cells in the food matrix. To this effect, different

APA, Harvard, Vancouver, ISO, and other styles

8

Khan, Feroze Mohamed, Sonia Morya, and Vijay Kumar Chattu. "Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health." Journal of Applied and Natural Science 13, no. 2 (2021): 700–714. http://dx.doi.org/10.31018/jans.v13i2.2683.

Full text

Abstract:

Probiotics are living microorganisms that improve health when eaten or introduced to the body. They have become an essential aspect of everyone’s life now due to these products growing health benefits. They contain live bacteria that help our gut maintain good gut microflora and keep us healthy. Lactobacillus and Bifidobacterium are the most used probiotic strains. Everyone knows the importance of these products nowadays and has highlighted the parts that a reader must know about these products and how they affect the human body. This review discusses probiotics, dairy-based probiotics, non-da

APA, Harvard, Vancouver, ISO, and other styles

9

S., SUBHASHREE, and KAVITA M.S. "A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review." Current Research in Nutrition and Food Science Journal 7, no. 1 (2019): 05–16. http://dx.doi.org/10.12944/crnfsj.7.1.02.

Full text

Abstract:

Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manuall

APA, Harvard, Vancouver, ISO, and other styles

10

Abesinghe, A. M. N. L., Hasitha Priyashantha, P. H. P. Prasanna, Maheshika S. Kurukulasuriya, C. S. Ranadheera, and J. K. Vidanarachchi. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities." Fermentation 6, no. 4 (2020): 121. http://dx.doi.org/10.3390/fermentation6040121.

Full text

Abstract:

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although i

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Probiotic dairy products"

1

Ismail, Elsayed Elsayed Aly [Verfasser]. "Characterization and Genetic Improvement of Lactobacilli for Application in Probiotic Dairy Products / Elsayed Ismail." Kiel : Universitätsbibliothek Kiel, 2010. http://d-nb.info/1019952105/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." Thesis, View thesis View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/411.

Full text

Abstract:

In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

APA, Harvard, Vancouver, ISO, and other styles

3

Yam, Godward Georgia Nga-Mun, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and of Science Food and Horticulture School. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." THESIS_FST_SFH_YamGodward_G.xml, 2000. http://handle.uws.edu.au:8081/1959.7/411.

Full text

Abstract:

In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

APA, Harvard, Vancouver, ISO, and other styles

4

Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation /." View thesis View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030428.112849/index.html.

Full text

Abstract:

Thesis (M.Sc.) (Hons.) -- University of Western Sydney, Hawkesbury, 2000.<br>A thesis presented for the fulfilment of Master of Science (Honours), Centre for Advanced Food Research, School of Science, Food and Horticulture, University of Western Sydney, Hawkesbury, December 2000. Spine title : Survival of probiotic bacteria in dairy foods. Bibliography : leaves 228-244.

APA, Harvard, Vancouver, ISO, and other styles

5

de, FINIS ANNA LISA. "Strategies for improving the nutritional quality of milk and dairy products from different species reared in the Mediterranean area." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/363319.

Full text

Abstract:

The aim of the first trial was to evaluate the effects of flaxseed supplementation on the yield and quality of buffalo milk. In particular, the fatty acid profile of milk from buffalo cows subjected to different diets has been investigated. Although buffalo milk is the second most produced milk in the world, and of primary nutritional importance in various parts of the world, few studies have focused on the chemical properties of buffalo milk. The larger size of buffalo fat globules, 5 vs. 3.5 μm, was related to the higher amount of fat in the buffalo milks: 73.4 ± 9.9 vs. 41.3 ± 3.7 g/kg for

APA, Harvard, Vancouver, ISO, and other styles

6

Garcia, Rita Vieira. "Desenvolvimento de leite de cabra fermentado adicionado de cepas probióticas, inulina, amido e gelatina." Universidade Federal da Paraíba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4019.

Full text

Abstract:

Made available in DSpace on 2015-04-17T14:49:16Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1272716 bytes, checksum: d982a13cfede81d5211e1cb2bb68ab85 (MD5) Previous issue date: 2011-09-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The dairy sector is seeking to produce foods with functionality as main attribute. In this context, a market to be explored is that of dairy goats, since goat milk is a food alternative of excellent dietary and nutritional characteristics. However, due to its physical and chemical characteristics, the milk produces a soft clot af

APA, Harvard, Vancouver, ISO, and other styles

7

Katiliūtė, Lina. "Prebiotikų ir probiotikų panaudojimas Lietuvoje gaminamuose pieno produktuose." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070417_094418-55446.

Full text

Abstract:

The aim of this work is to collect, analyze and summarize information about prebiotics and probiotics using in producible dairy products in Lithuania, about features and quality of their consumption, production and labeling marking. Prebiotics and probiotics are mostly inserting into dairy products because it results their vitality. In process of this work was done written consumers quiz, sensual analysis of dairy products with prebiotics and probiotics, analysis of requests of labeling marking of those products according valid legislation. On purpose to find out if consumers have enough info

APA, Harvard, Vancouver, ISO, and other styles

8

Ebel, Bruno. "Sélection de bactéries probiotiques et amélioration de la survie et de la fonctionnalité d'une bactérie modèle, Bifidobacterium bifidum, par modification du potentiel d'oxydoréduction par bullage de gaz." Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00967552.

Full text

Abstract:

L'objectif de ce travail était de sélectionner de manière rationnelle une bactérie probiotique par la mise en place d'un crible ainsi que d'étudier et de comprendre l'impact du potentiel d'oxydoréduction (Eh) et du bullage de gaz sur la survie de Bifidobacterium bifidum dans un produit laitier fermenté. Nous avons tout d'abord développé des techniques de sélection des bactéries sur des critères de viabilité / vitalité (analyse par cytométrie en flux) ainsi que sur des critères de fonctionnalité (pouvoir antioxydant). Nous avons pu sélectionner des souches d'intérêt industriel ainsi qu'une souc

APA, Harvard, Vancouver, ISO, and other styles

9

Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

Full text

Abstract:

Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those

APA, Harvard, Vancouver, ISO, and other styles

10

Reis, Janaína Alves dos [UNESP]. "Bebidas lácteas fermentadas: evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/100888.

Full text

Abstract:

Made available in DSpace on 2014-06-11T19:31:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-29Bitstream added on 2014-06-13T20:21:43Z : No. of bitstreams: 1 reis_ja_dr_sjrp.pdf: 872236 bytes, checksum: 48aeb521d5a1984d06806c43dbfb4394 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Apesar da simplicidade do processo de fabricação, das inovações tecnológicas e da existência de programas de garantia da qualidade, o processo de fabricação das bebidas lácteas pode estar sujeito a inúmeras fontes de contaminação, quando não atendidas às condições bási

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Probiotic dairy products"

1

Tamime, Adnan, ed. Probiotic Dairy Products. Blackwell Science Ltd, 2006. http://dx.doi.org/10.1002/9780470995785.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Tamime, Adnan Y., and Linda V. Thomas, eds. Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Y, Tamime A., ed. Probiotic dairy products. Blackwell Pub., 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Sidorenko, Oleg, Ekaterina Zhukova, Aleksey Ivanov, and Lyudmila Kostyuchenko. Sitology and lactotherapy. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1852468.

Full text

Abstract:

The textbook demonstrates the biochemical features of lactobacilli of different geographical races isolated from national dairy products of different countries and climatogeographic zones. The issues of the potential use of lactobacilli in the composition of dairy therapeutic and prophylactic products for gastrointestinal diseases and the creation of probiotics are considered. The literature data and the results of the authors' own research are analyzed. Meets the requirements of the federal state educational standards of higher education of the latest generation.  It is intended f

APA, Harvard, Vancouver, ISO, and other styles

5

Probiotic Dairy Products. Wiley-Blackwell, 2018.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Tamime, Adnan Y. Probiotic Dairy Products. Wiley & Sons, Incorporated, John, 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Tamime, Adnan Y., and Linda V. Thomas. Probiotic Dairy Products. Wiley & Sons, Incorporated, John, 2017.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Tamime, Adnan Y., and Linda V. Thomas. Probiotic Dairy Products. Wiley & Sons, Incorporated, John, 2017.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Tamime, A. Y. Probiotic Dairy Products. Wiley & Sons, Limited, John, 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Tamime, Adnan Y. Probiotic Dairy Products. Wiley & Sons, Incorporated, John, 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Probiotic dairy products"

1

Levin, R. "Probiotics." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Ghoddusi, H. B., and L. V. Thomas. "Microbiota of the Human Gut." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Saarela, M. "Future Development of Probiotic Dairy Products." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch10.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Felis, G. E., S. Torriani, A. B. Flórez, and B. Mayo. "Genomic Characterisation of Starter Cultures and Probiotic Bacteria." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Tamime, A. Y., M. Saarela, M. Wszolek, H. Ghoddousi, D. M. Linares, and N. P. Shah. "Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Hickey, M. "Current Legislation of Probiotic Products." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Majhenič, A. Č., P. M. Lorbeg, and P. Treven. "Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Wang, X., and R. A. Rastall. "Prebiotic Ingredients in Probiotic Dairy Products." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Zoumpopoulou, G., E. Tsakalidou, and L. V. Thomas. "An Overview of Probiotic Research." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Linares, D. M., G. Fitzgerald, C. Hill, C. Stanton, and P. Ross. "Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria." In Probiotic Dairy Products. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119214137.ch9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Probiotic dairy products"

1

Клишин, А. А., and О. Ю. Мальцева. "DEVELOPMENT OF A PROBIOTIC PRODUCT BASED ON SUNFLOWER MEAL." In Биотехнология в растениеводстве, животноводстве и сельскохозяйственной микробиологии. Crossref, 2021. http://dx.doi.org/10.48397/arriab.2021.21.xxi.085.

Full text

Abstract:

В современном мире назначение продуктов питания состоит не только в удовлетворении голода и обеспечении питательными веществами, но и для профилактики, предотвращения или уменьшения развития различных заболеваний, для улучшения физического благополучия. Одним из таких продуктов являются пробиотические препараты. Традиционно считается, что пробиотики возможно получить, употребляя исключительно молочные продукты. Однако на сегодняшний день рынок пробиотических продуктов довольно разнообразен и является одной из быстрорастущих отраслей производства функциональных продуктов питания, т.к. в последн

APA, Harvard, Vancouver, ISO, and other styles

2

Badawi, Nusiba Alsiddig, and Mehtap Akın. "Benefits of Probiotic Containing Foods for the Prevention of Enteric Cancer: A Review." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.019.

Full text

Abstract:

Probiotics that could act as cancer preventive agents, one of the representation of new novel therapeutic options and the beneficial in the prevention and alleviation of symptoms of colon cancer has been proven. The development, progression and treatment of colorectal cancer could be possible by using probiotics that have the potential significantly on it. Moreover, there are different strains of probiotics bacteria which possess varying responses towards the prevention of colorectal cancer. The consumption of prebiotics (special form of dietary fiber that induces the growth of favourable bact

APA, Harvard, Vancouver, ISO, and other styles

3

Клишин, А. А., and О. Ю. Мальцева. "DEVELOPMENT OF A PROBIOTIC PRODUCT BASED ON SUNFLOWER MEAL." In Биотехнология в растениеводстве, животноводстве и сельскохозяйственной микробиологии. Crossref, 2021. http://dx.doi.org/10.48397/arriab.2021.21.xxi.075.

Full text

Abstract:

В современном мире назначение продуктов питания состоит не только в удовлетворении голода и обеспечении питательными веществами, но и для профилактики, предотвращения или уменьшения развития различных заболеваний, для улучшения физического благополучия. Одним из таких продуктов являются пробиотические препараты. Традиционно считается, что пробиотики возможно получить, употребляя исключительно молочные продукты. In the modern world, the purpose of food is not only to satisfy hunger and provide nutrients, but also to prevent, prevent or reduce the development of various diseases, to improve phys

APA, Harvard, Vancouver, ISO, and other styles

4

Lodygin, Aleksei, Ivan Evdokimov, N. Poklar Ul'rih, and D. M. Halanskaya. "THE USE OF CHITOSAN AND EXTRACTS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE TECHNOLOGY OF FERMENTED DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-76.

Full text

Abstract:

The relevance of chitosan and biologically active substances plant extracts use of in the technology of fermented dairy products for functional purposes is substantiated. The results of study of Lbc. rhanmnosus culture microencapsulation process using chitosan as a carrier are presented. The doses of milk thistle and peppermint extracts based on cheese whey in skim milk during the cultivation of probiotic cultures were justified.

APA, Harvard, Vancouver, ISO, and other styles

5

Dissanayake, M., M. Jayasinghe, and P. Abeysundara. "Development of a Fermented Coconut-based Dessert as a Fine Alternative to Dairy-based Yoghurts." In 5th International Conference on Agriculture, Food Security and Food Safety. iConferences (Pvt) Ltd, 2025. https://doi.org/10.32789/agrofood.2024.4105.

Full text

Abstract:

Abstract: This study aimed at developing a fermented dessert prepared entirely using coconut milk, especially for non-dairy consumers including vegans. The development was done in 2 sensory evaluation stages, selecting the best plant gum composite out of Xanthan: CMC and guar gum: CMC composites, selecting the optimum sweetening capacity for the formulation out of 10%, 15%, and 20% at a 5:1 sugar: stevia ratio. The sweetness was enhanced, using stevia with cane sugar, keeping the moderate sugar level indication unchanged. The formulation accepted from the sensory evaluation stages was taken fo

APA, Harvard, Vancouver, ISO, and other styles

6

Ostrenko, K. S. "Problems of animal husbandry intensification and ways to solve them." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-138.

Full text

Abstract:

Integrated approach to the nutrition system allows you to reduce the negative effects of stress of various etiologies without а hypertrophied increase in productivity. The use of normotimic additives (lithium ascorbate) can increase the productivity of fattening pigs by 5–7 %, improve the quality of meat, and reduce the risks of obtaining low-quality meat products. The introduction of probiotics in the diet of pigs can increase the average daily growth by 5.4 %. The use of various antioxidants and antihypoxants leads to an increase in the average daily body weight gain of 13.3 %. Complex use o

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!