搜索结果: 1-9 共查到“食品加工技术 milk products”相关记录9条 . 查询时间(0.112 秒)
Optimisation of the antioxidant activity of kombucha fermented milk products
tea fungus fermentation antioxidants wild thyme RSM
2014/10/11
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containi...
Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products
bacteriocins Bacillus cereus milk
2009/3/19
Thirty one (19.2 %) out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detecti...
Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia
Probiotic Fermented Milk Products Al-Ahsa Markets Saudi Arabia
2009/1/21
Eight commercial probiotic fermented milk products (six full fat and two low fat) from Al-Ahsa markets were evaluated for chemical, microbiological and sensory properties. The chemical composition par...
Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine
Maillard reaction Lactobacillus casei strain Shirota radical scavenging activity intestine
2008/4/1
Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In thi...
Rapid Determination of Cholesterol in Milk and Milk Products by Direct Saponification and Capillary Gas Chromatography
cholesterol milk products capillary gas chromatography
2008/3/28
A simple method is described for the determination of cholesterol in milk and milk products. Samples (0.2 g) are saponified in capped tubes with 0.5 M methanolic KOH solution by heating for 15 min at ...
Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated Storage
Lactobacillus acidophilus Lactobacillus casei yogurt buttermilk
2008/3/25
The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigera...
Effect of Milk Composition on the Partition Coefficients of Diacetyl, Acetaldehyde, and Ethanol in Acidified Milk Products
partition coefficient gas chromatographic headspace analysis acidification milk products
2008/3/23
Acidified milk samples were prepared with fat concentrations from 0 to 20% and SNF concentrations from 8 to 12%. The partition coefficients of diacetyl, acetaldehyde, and ethanol were determined in th...
Summary of Conclusions from a Consensus Panel of Experts on Health Attributes of Lactic Cultures: Significance to Fluid Milk Products Containing Cultures
panel experts health lactic cultures
2008/3/18
A panel of experts sponsored by the California Dairy Research Foundation was convened on January 31, 1992 to discuss the effect of the consumption of lactic cultures on human health. The panel was com...
Reference materials for the determination of contaminants in milk and milk products
reference materialsAcontaminantsAmilkAmilk products
2014/3/19
In this review, the latest information is given about the reference materials for the determination of contaminants in milk and milk products. Certified reference materials for the determination of co...
