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Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives
Milk is an incredibly healthy food world-wide. However, the ‘lactase deficient’ individuals cannot digest milk’s carbohydrate lactose. A large part...
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Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese
This study aims to enhance the bioactive property of cottage cheese by incorporating mulberry leaf extract (MLE) and applying probiotic fermentation....
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Biochemical Aspects of Coffee Fermentation
Coffee quality is strongly related to post-harvest processes. This sensorial variation is undoubtedly mostly related to changes in the chemical...
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Microbial production of dextran using pineapple waste extract: a two-step statistical optimization of submerged fermentation conditions and structural characterization
A two-step optimization protocol was attempted to optimize the condition for dextran production from pineapple waste using Leuconostoc mesenteroides ...
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Harnessing Hydrogen from the Cheese Whey Effluent in Dairy Industry: Aqueous-Phase Reforming of the Model Compound Lactose Using Pt-Ni/Cu-Al Hydrotalcite Catalyst
Cheese whey effluent (CWE) is a byproduct from cheese making industry having a high (50,000–100,000 mg/L) chemical oxygen demand (COD) which makes it...
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Application of machine learning to predict the yield of alginate lyase solid-state fermentation by Cunninghamella echinulata: artificial neural networks and support vector machine
This work was aimed at applying machine learning techniques to predict Semi-Solid Fermentation (SSF) yield using Cunninghamella echinulata fungus for...
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Dairy product consumption and incident prediabetes in Dutch middle-aged adults: the Hoorn Studies prospective cohort
PurposeOur aim was to investigate prospective associations of consumption of total dairy and dairy types with incident prediabetes in a Dutch...
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Recognizing Food, Learning to Eat: A Look into Evolution
To this day, our diet is determined by fire. However, the settling down of humans after the Stone Age brought new foods into the diet, such as...
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Biogenic amine contents in Turkish dairy products: determination and comparison
Biogenic amines in dairy products such as pasteurized milk, gluten-free and lactose-free milk, lactose-free milk, milk cream, yoghurt, kefir, cottage...
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Soybean Meal: The Reservoir of High-Quality Protein
Demand for plant protein as an alternative to animal protein has increased greatly. Soybean meal is an agro-industrial byproduct generated from the...
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Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria
The purpose of this study was to evaluate the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus...
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Probiotic potential of Weissella paramesenteroides MYPS5.1 isolated from customary dairy products and its therapeutic application
Probiotics are viable microorganisms that confer general health benefits to the host when consumed in an adequate concentration. Probiotics may also...
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Microbial Polyhydroxyalkanoates (PHAs): A Review on Biosynthesis, Properties, Fermentation Strategies and Its Prospective Applications for Sustainable Future
Exponential increase in the use and disposal of synthetic plastics has raised an alarming concern related to their adverse effect on the environment...
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Microbial Bioactive Peptides
Microorganisms have been used since ancient times to make foods. In recent decades, particular attention has been paid to beneficial health effects...
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Age and time trends of dairy intake among children and adolescents of the DONALD study
PurposeTo describe age and time trends in dietary intake of Total Dairy (TD) (g/1000 kcal Total Energy Intake) and types of dairy (weight percent of...
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Enzymology of Milk and Dairy Products: Overview
Milk and dairy products are inextricably linked with enzymes; the involvement of enzymes falls into six main areas:...
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Batch fermentation of succinic acid from cheese whey by Actinobacillus succinogenes under variant medium composition
Bio-based succinic acid production has attracted global attention since its consideration as a potential replacement to petroleum-based platform...
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Modified PMA-qPCR Method for Rapid Quantification of Viable Lactobacillus spp. in Fermented Dairy Products
Quantification of viable lactic acid bacteria is an important quality index of fermented dairy products, but the current detection method, which is...
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Enzymatic Protein Cross-Linking in Dairy Science and Technology
Cross-linking enzymes such as transglutaminase, laccase, tyrosinase and peroxidase catalyse the formation of new covalent bonds between proteins and...
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Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study
In recent years, there has been a growing interest in develo** novel foods with improved health and nutritional characteristics, particularly...
