Log in

Relevant bibliographies by topics / Probiotic fermented milk

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Probiotic fermented milk'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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 fermented milk.'

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 fermented milk"

1

Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, et al. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.

Full text

Abstract:

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase

APA, Harvard, Vancouver, ISO, and other styles

2

Chuluunbat-, Tsend-Ayusha, and Yoon Yoh-Chang-. "DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA." Foods and Raw Materials 1, no. 2 (2013): 30–32. http://dx.doi.org/10.12737/2050.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Sairanen, Ulla, Laura Piirainen, Soile Gråsten, et al. "The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine." Journal of Dairy Research 74, no. 3 (2007): 367–73. http://dx.doi.org/10.1017/s0022029907002713.

Full text

Abstract:

We investigated the effects of a probiotic fermented milk and inulin on gastrointestinal function and microecology. The study was double-blinded and comprised 66 healthy adults (22 male, 44 female), mean age 40 years (range, 22–60 years). After a 12-d baseline period the subjects were randomized to consume, for 3 weeks, 3×200 ml daily of either (1) a fermented milk with probiotics (Bifidobacterium longumBB536,Bifidobacteriumspp. 420 andLactobacillus acidophilus145), (2) a fermented milk with the same probiotics plus 4 g inulin, or (3) a control fermented milk. During the last 7 d of the baseli

APA, Harvard, Vancouver, ISO, and other styles

4

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

5

Dmytrow, Izabela, Anna Mituniewicz-Małek, Ziarno Małgorzata, and Jerzy Balejko. "Storage stability of fermented milk with probiotic monoculture and transglutaminase." Czech Journal of Food Sciences 37, No. 5 (2019): 332–37. http://dx.doi.org/10.17221/22/2019-cjfs.

Full text

Abstract:

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced fro

APA, Harvard, Vancouver, ISO, and other styles

6

Znamirowska, Agata, Katarzyna Szajnar, and Małgorzata Pawlos. "Probiotic Fermented Milk with Collagen." Dairy 1, no. 2 (2020): 126–34. http://dx.doi.org/10.3390/dairy1020008.

Full text

Abstract:

The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incub

APA, Harvard, Vancouver, ISO, and other styles

7

Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

Full text

Abstract:

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en

APA, Harvard, Vancouver, ISO, and other styles

8

Chaudhary, Jinal Kesharbhai, and Sreeja Mudgal. "Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk." Food technology and biotechnology 58, no. 2 (2020): 192–202. http://dx.doi.org/10.17113/ftb.58.02.20.6308.

Full text

Abstract:

Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in alleviating the diabetic complications in streptozotocin-induced diabetic rats. Experimental approach. The probiotic strain used in the study was Lactobacillus helveticus MTCC 5463. Study comprised six groups each containing 6 Sprague Dawley rats: two controls (nondiabetic and diabetic), and four diabetic groups fed finger millet-enriched probiotic ferme

APA, Harvard, Vancouver, ISO, and other styles

9

Galdeano, Carolina Maldonado, Alejandra de Moreno de LeBlanc, Esteban Carmuega, Ricardo Weill, and Gabriela Perdigón. "Mechanisms involved in the immunostimulation by probiotic fermented milk." Journal of Dairy Research 76, no. 4 (2009): 446–54. http://dx.doi.org/10.1017/s0022029909990021.

Full text

Abstract:

The intestinal ecosystem contains a normal microbiota, non-immune cells and immune cells associated with the intestinal mucosa. The mechanisms involved in the modulation of the gut immune system by probiotics are not yet completely understood. The present work studies the effect of a fermented milk containing probiotic bacteriumLactobacillus(Lb.)caseiDN114001 on different parameters of the gut immune system involved with the nonspecific, innate and adaptive response. BALB/c mice received the probiotic bacteriumLb. caseiDN114001 or the probiotic fermented milk (PFM). The interaction of the prob

APA, Harvard, Vancouver, ISO, and other styles

10

Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Fermented Milk Products and Child Health." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 6 (2021): 155–65. http://dx.doi.org/10.21508/1027-4065-2020-65-6-155-165.

Full text

Abstract:

The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Probiotic fermented milk"

1

Jayamanne, Vijith S. "Survival of probiotic Bifidobacterium spp. in fermented milk products." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435219.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Raeisi, Shahram Naghizadeh. "Probiotic characterization of Bifidobacterium spp. isolated from commercial fermented milk in the UK." Thesis, London Metropolitan University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.573443.

Full text

Abstract:

The aim of this research was to study the identity and survival of probiotic bifidobacteria in fermented dairy products from the UK market throughout their shelf- life and carry out in vitro studies on some of the probiotic criteria and potential functional properties of the isolates including resistance to stomach-intestine conditions, antimicrobial activities, antibiotic resistance/susceptibility, antibiotic resistance genes and their transferability, biofilm formation and production of health- promoting secondary metabolites, such as conjugated linoleic acid (CLA). The initial study for cho

APA, Harvard, Vancouver, ISO, and other styles

3

Whitley, Katherine. "Phenotypic variants of lactic acid bacteria, their metabolism and relevance to probiotic criteria." Thesis, University of Huddersfield, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323780.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Zacarchenco, Patricia Blumer. "Leites fermentados por streptococcus thermophilus adicionados de lactobacillus acidophilus e bifidobacterium longum : isolamento diferencial dos microrganismos, multiplicação em diferentes condições e efeitos nas caracteristicas sensoriais dos leites fermentados naturais ou modificados." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255590.

Full text

Abstract:

Orientador: Salvador Massaguer Roig<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T20:56:04Z (GMT). No. of bitstreams: 1 Zacarchenco_PatriciaBlumer_D.pdf: 905521 bytes, checksum: 6d2849e2b69ed715dda0573bad474ece (MD5) Previous issue date: 2004<br>Doutorado<br>Doutor em Tecnologia de Alimentos

APA, Harvard, Vancouver, ISO, and other styles

5

Florence, Ana Carolina Rodrigues. "Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07072009-093910/.

Full text

Abstract:

A crescente preocupação com tecnologias sustentáveis e a procura de novos alimentos funcionais despertam o interesse para o desenvolvimento de novos produtos alimentícios que proporcionem, além da nutrição, benefícios à saúde do consumidor. Assim, esse trabalho visa propor o leite orgânico como potencial matéria-prima para a fabricação de leites fermentados probióticos. Para tanto, estudou-se o perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional, analisando a composição química dos leites, determinando o

APA, Harvard, Vancouver, ISO, and other styles

6

Tonucci, Lívia Bordalo. "Evaluation of a probiotic fermented goat milk and its clinical application in type 2 diabetes mellitus." Universidade Federal de Viçosa, 2014. http://www.locus.ufv.br/handle/123456789/9199.

Full text

Abstract:

Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-12-14T12:19:11Z No. of bitstreams: 1 texto completo.pdf: 1235897 bytes, checksum: f2460434ba89d7ba6f3d522b8c83ff75 (MD5)<br>Made available in DSpace on 2016-12-14T12:19:11Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1235897 bytes, checksum: f2460434ba89d7ba6f3d522b8c83ff75 (MD5) Previous issue date: 2014-12-11<br>A ingestão de probióticos tem sido relatada como sendo um dos métodos mais amplamente utilizados para modular a microbiota intestinal. Curiosamente, o diabetes mellitus tipo 2 tem sido associado à d

APA, Harvard, Vancouver, ISO, and other styles

7

Murevanhema, Yvonne Yeukai. "Evaluation of bambara groundnuts (Vigna subterrenea (L.) Verdc.) milk fermented with lactic acid bacteria as a probiotic beverage." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/825.

Full text

Abstract:

Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology, 2012<br>The aim of this study was to evaluate bambara groundnut milk (BGNM) subjected to fermentation with lactic acid bacteria (LAB) as a probiotic beverage with a view to developing value-added product. Central Composite Rotatable Design (CCRD) was used to optimise the hydration time and temperature of BGN flour for optimum BGN milk (BGNM) production. The optimum time and tem

APA, Harvard, Vancouver, ISO, and other styles

8

Perina, Natália Pratis. "Leite fermentado e tecido adiposo visceral - possível efeito emagrecedor em obesos e portadores de síndrome metabólica." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07122015-175106/.

Full text

Abstract:

O trato gastrointestinal de humanos é rico em microrganismos que, podem tanto ser benéficos para a saúde do hospedeiro, prevenindo e/ ou tratando a intolerância à lactose, constipação intestinal, síndrome do intestino irritável, entre outras, quanto podem prejudicá-lo, afetando a aquisição de nutrientes e produção de mediadores inflamatórios. Estes distintos papéis da microbiota intestinal são tão marcantes que podem, inclusive, influenciar no desenvolvimento da obesidade em algumas pessoas, podendo levar até mesmo à Síndrome Metabólica. Probióticos e prebióticos podem conferir alterações nas

APA, Harvard, Vancouver, ISO, and other styles

9

Damin, Maria Regina. "Efeito da suplementação do leite com hidrolisado de caseína e com proteína concentrada de soro na obtenção de leites fermentados contendo probióticos." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112019/.

Full text

Abstract:

Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As bactérias probióticas apresentam crescimento lento no leite. O uso de co-culturas e a suplementação do leite são técnicas para superar esta dificuldade. O presente trabalho teve como objetivo verificar as condições de crescimento de Lactobacillus rhamnosus e Lactobacillus acidophilus em c

APA, Harvard, Vancouver, ISO, and other styles

10

Oliveira, Ricardo Pinheiro de Souza. "O efeito da composição de cultura e da suplementação do leite no crescimento, na taxa de acidificação, na sobrevivência e no metabolismo de bactérias probióticas em leite fermentado." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22032010-090223/.

Full text

Abstract:

Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e têm prioridade de pesquisa em diversos países. Os resultados deste trabalho mostraram que a qualidade do leite fermentado foi fortemente influenciada tanto pela composição das co-culturas probióticas quanto por diferentes prebióticos, como oligofrutose, polidextrose, maltodextrina e inulina. A cinética de acidificação foi influenciada pela composição das culturas probióticas e pelos ingredientes prebióticos no leite fermentado. A suplementação do leite com a inulina reduziu o tempo de ferme

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Probiotic fermented milk"

1

Abdelrahman, R. Ahmed, A. M. Adel, and I. Smetanska. Fermented Milk Products. Nova Science Publishers, Incorporated, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Probiotic fermented milk"

1

Shah, Nagendra P. "Probiotics and fermented milks." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch22.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

"Probiotic Dairy Products." In Fermented Milk and Dairy Products. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

"Health Benefits of Fermented Probiotic Dairy Products." In Fermented Milk and Dairy Products. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-27.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Khorshidian, Nasim, Mojtaba Yousefi, and Amir M. Mortazavian. "Fermented milk: The most popular probiotic food carrier." In Advances in Food and Nutrition Research. Elsevier, 2020. http://dx.doi.org/10.1016/bs.afnr.2020.06.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Kaindi, Dasel Wambua Mulwa, and Patrick Murigu Kamau Njage. "Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk." In Handbook of Research on Health and Environmental Benefits of Camel Products. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch004.

Full text

Abstract:

Camel milk provides a common source of nutrition but also a potential rich source of beneficial, pathogenic, and potentially pathogenic microorganisms. This chapter reviews lactic acid and probiotic bacteria from camel milk, product innovation using such bacteria, and potential areas of improvement in technical as well as practical aspects of fermentation technologies. Lactic acid bacteria fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed worldwide with product-specific microbiota responsible for aroma, flavor, and texture. Knowledge of microbiota and predominant, technologically important microorganisms associated with camel milk is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including camel milk specific starter culture development. This chapter presents occurrence of LAB and probiotic bacteria in camel milk and technological aspects of camel dairy.

APA, Harvard, Vancouver, ISO, and other styles

6

Hosono, Akiyoshi. "Legislation of Probiotic Fermented Milk Drinks—An Important Functional Food in Asia." In Probiotic Foods in Health and Disease. Science Publishers, 2011. http://dx.doi.org/10.1201/b10770-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Abdullah Thaidi, Nur Imanina, Leonardo Rios-Solis, and Murni Halim. "Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier." In Probiotics and Prebiotics in Foods. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-819662-5.00012-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Pophaly, Sarang Dilip, Manorama Chauhan, Jitesh Tarak, Shekhar Banala Bashetty, Tejinder Pal Singh, and Sudhir Kumar Tomar. "Aerobic Respiration in Lactic Acid Bacteria." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch005.

Full text

Abstract:

Lactic acid bacteria (LAB) are used as food-grade microorganisms for production of a variety of fermented milk products. They are also the most common probiotic organisms used for making functional foods. Lactic acid bacteria are well known for their fermentative metabolism wherein they convert simple carbohydrates to organic acids and other end products. Fermentation helps the bacteria to generate ATP required for various cellular activities via substrate level phosphorylation reaction. Fermentation results in incomplete oxidation of substrate and hence is an inefficient process with a low ATP yield. However, some LAB are genetically capable of activating an auxiliary respiratory metabolism in which a quinol oxidase serves as the final electron acceptor and high ATP production is achieved due to oxidative phosphorylation. The respiratory process is associated with high biomass production of LAB and more robust bacterial cells, which are essentially required for manufacture of high viability starter culture. This chapter explores LAB's current and future applications in dairy starter cultures.

APA, Harvard, Vancouver, ISO, and other styles

9

Sidhu, Jiwan S., and Tasleem A. Zafar. "Functional Foods of the Indian Subcontinent." In Food Science and Nutrition. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch019.

Full text

Abstract:

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

APA, Harvard, Vancouver, ISO, and other styles

10

Sidhu, Jiwan S., and Tasleem A. Zafar. "Functional Foods of the Indian Subcontinent." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0591-4.ch016.

Full text

Abstract:

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Probiotic fermented milk"

1

Jatmiko, Yoga Dwi, Gordon S. Howarth, and Mary D. Barton. "Assessment of probiotic properties of lactic acid bacteria isolated from Indonesian naturally fermented milk." In 8TH INTERNATIONAL CONFERENCE ON GLOBAL RESOURCE CONSERVATION (ICGRC 2017): Green Campus Movement for Global Conservation. Author(s), 2017. http://dx.doi.org/10.1063/1.5012732.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Oliveira, M., M. R. Damin, E. Minowa, and M. Alcantara. "Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060635.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Freitas, Samara de, Adriane de Moraes, Andrea Esteves, Milca Abda, Beatriz Franco, and Luciana Fino. "Effect of supplementation of wistar rats with probiotic fermented milk on the gut-brain axis with emphasis in behavior." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192707.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Xue, Chaohui, Chun Yue, Xueguo Liu, and Le Yuan. "Selection of Potential Probiotic Strains Isolated from Human Intestinal Tract and Traditional Ferment Milk." In International Conference on Biomedical and Biological Engineering. Atlantis Press, 2016. http://dx.doi.org/10.2991/bbe-16.2016.63.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Probiotic fermented milk"

1

Skriabina, M. P., A. M. Stepanova, S. I. Parnikova, and N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.

Full text

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!