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Gotowe bibliografie tematyczne / Probiotication

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Gotowa bibliografia na temat „Probiotication”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Probiotication"

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Kumar, Bathal Vijaya, Mannepula Sreedharamurthy, and Obulam Vijaya Sarathi Reddy. "Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei." International Journal of Applied Sciences and Biotechnology 1, no. 3 (2013): 127–31. http://dx.doi.org/10.3126/ijasbt.v1i3.8301.

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The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased

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M. Mustafa, Siti, Lee S. Chua, Hesham A. El- Enshasy, Fadzilah A. A. Majid, and Roslinda A. Malek. "A Review on Fruit Juice Probiotication: Pomegranate." Current Nutrition & Food Science 12, no. 1 (2016): 4–11. http://dx.doi.org/10.2174/1573401311666151015213508.

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De Prisco, Annachiara, and Gianluigi Mauriello. "Probiotication of foods: A focus on microencapsulation tool." Trends in Food Science & Technology 48 (February 2016): 27–39. http://dx.doi.org/10.1016/j.tifs.2015.11.009.

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WULANDARI, NILAM FADMAULIDHA, TITIN YULINERY, NANDANG SUHARNA, and NOVIK NURHIDAYAT. "Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic." Nusantara Bioscience 11, no. 1 (2019): 84–88. http://dx.doi.org/10.13057/nusbiosci/n110114.

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Abstract. Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/

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Hassani, Ahmed, Martin Zarnkow, and Thomas Becker. "Optimisation of fermentation conditions for probiotication of sorghum wort byLactobacillus acidophilusLA5." International Journal of Food Science & Technology 50, no. 10 (2015): 2271–79. http://dx.doi.org/10.1111/ijfs.12880.

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Mustafa, Siti Marhaida, Lee Suan Chua, Hesham Ali El‐Enshasy, Fadzilah Adibah Abd Majid, Siti Zulaiha Hanapi, and Roslinda Abdul Malik. "Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies." Journal of Food Biochemistry 43, no. 4 (2019): e12805. http://dx.doi.org/10.1111/jfbc.12805.

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Palanisamy, Sujitha, and Uma Maheswari Thiyagamoorthy. "Probiotication of finger millet porridge for enhancing its function and safety." Bangladesh Journal of Botany 54, no. 1 (2025): 75–81. https://doi.org/10.3329/bjb.v54i1.78226.

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Finger millet porridge, a traditional lactic acid fermented drink prepared from the minor millet Eleusine coracana (L.) has many nutritional and health benefits. In this study, the finger millet porridge was prepared, and probioticated with free and encapsulated cells of the selected probiotic cultures viz., Lactobacillus acidophilus NCDC 14 and Lactobacillus casei NCDC 298 to increase its functionality. The probiotic load of the porridge was 1010 cfu g-1 and based on a 9-point hedonic scale sensory evaluation, a maximum score was obtained for 8h of fermentation time (8.9) irrespective of the

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Kumar, Bathal Vijaya, Mannepula Sreedharamurthy, and Obulam Vijaya Sarathi Reddy. "Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20." Nutrafoods 14, no. 2 (2015): 97–106. http://dx.doi.org/10.1007/s13749-015-0002-4.

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Speranza, Barbara, Daniela Campaniello, Leonardo Petruzzi, et al. "The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages." Beverages 6, no. 2 (2020): 20. http://dx.doi.org/10.3390/beverages6020020.

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The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short ove

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Mustafa, Siti Marhaida, Lee Suan Chua, and Hesham Ali El-Enshasy. "Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei." Molecules 24, no. 13 (2019): 2357. http://dx.doi.org/10.3390/molecules24132357.

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The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei at different agitation speeds ranging from 0 (microaerophilic) to 150 rpm at 37 °C. The functional properties of probioticated pomegranate juice were evaluated in terms of growth (biomass), lactic acid production, antioxidant activity, total phenolic

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Książki na temat "Probiotication"

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Probiotication of Beverages Using Whey and Watermelon Juice. GRIN Verlag GmbH, 2014.

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Części książek na temat "Probiotication"

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M.F. Elshaghabee, Fouad, Ahmed A. Abd El-Maksoud, and Gustavo M. Ambrósio F. de Gouveia. "Recent Development in Antioxidant of Milk and Its Products." In Biochemistry. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109441.

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Free radicals are produced in humans through natural metabolism or the external environment, such as diet. These free radicals are neutralized by the antioxidant system, whereas enzymes, for example, catalase, superoxide dismutase, and glutathione peroxidase, play an important role in preventing excessive free radicals. Food antioxidants give a good hand in enhancing the human antioxidant system; high consumption of a diet rich in natural antioxidants protects against the risk of diseases such as cardiovascular, cancer, diabetes, and obesity. Milk and its products are popular for a wide range

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Streszczenia konferencji na temat "Probiotication"

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Kandilis, Panagiotis. "Beer probiotication and functionality." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24010k.

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Functional foods are gaining the attention of consumers, who demand foods that can fulfil nutritional needs, help maintain a balanced diet and also possess a beneficial impact on human health. Beer is a carbonated alcoholic beverage with worldwide acceptance and its moderate consumption has been associated with anti-inflammatory and antioxidant properties, benefits for bone density, and the prevention of coronary heart disease. Beer also presents better nutritional composition compared to the majority of alcoholic beverages, containing sufficient amount of nutrients like carbohydrates, protein

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