Works matching Fermented milk

Results: 3269

Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk.

Published in:

Animal Bioscience, 2022, v. 35, n. 2, p. 281, doi. 10.5713/ab.21.0251

By:

Ker-Sin Ng;
Yu-Chun Chang;
Yen-Po Chen;
Ya-Hsuan Lo;
Sheng-Yao Wang;
Ming-Ju Chen

Publication type:

Article

Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 149, doi. 10.1111/1471-0307.12910

By:

Shukla, Pratik;
Sakure, Amar;
Maurya, Ruchika;
Bishnoi, Mahendra;
Kondepudi, Kanthi Kiran;
Das, Sujit;
Liu, Zhenbin;
Padhi, Srichandan;
Rai, Amit Kumar;
Hati, Subrota

Publication type:

Article

响应面法优化脱乳清风味调料乳的生产工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 50, doi. 10.12161/j.issn.1005-6521.2020.21.009基金项目：国家自然科学基金地区科学基金项目（31960462）；云南省基础研究计划项目（2019FB052）；云南省农业联合专项（2018FG001-040）作者简介：和丽（1995—），女（藏），硕士研究生，研究方向：食品加工与安全。*通信简介：王雪峰（1986—），男（汉），讲师，硕士，研究方向：食品蛋白质资源利用与乳品科学。

By:

和丽;
郭楚雅;
王雪峰;
普岳红;
范江平;
黄艾祥

Publication type:

Article

Production of Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5736, doi. 10.1007/s11947-025-03804-x

By:

Okur, Hatice H.;
Yıldırım, Hatice Kalkan;
Yousefvand, Amin;
Saris, Per E. J.

Publication type:

Article

Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures.

Published in:

Food Technology & Biotechnology, 2007, v. 45, n. 2, p. 195

By:

Gadaga, Tendekayi H.;
Viljoen, Bennie C.;
Narvhus, Judith A.

Publication type:

Article

Development of black wolfberry and seabuckthorn fermented milk beverage and the effect of collybia albuminosa polysaccharide on its quality.

Published in:

Packaging & Food Machinery, 2024, v. 42, n. 2, p. 9, doi. 10.3969/j.issn.1005-1295.2024.02.002

By:

JIA Qingchao

Publication type:

Article

Effects of fermented milk odor on autonomic nerve activity and mood status.

Published in:

Journal of Health Psychology Research, 2018, v. 30, p. 251, doi. 10.11560/jhpr.160113067

By:

Kyosuke Kawaguchi;
Naoto Uchida;
Megumi Kotani;
Kengo Mihara;
Hisayoshi Okamura;
Jumpei Yajima;
Akira Tsuda

Publication type:

Article

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk.

Published in:

Foods, 2023, v. 12, n. 19, p. 3704, doi. 10.3390/foods12193704

By:

Ao, Xiao-Lin;
Liao, Yi-Mo;
Kang, Hai-Yan;
Li, Hong-Li;
He, Tian;
Zou, Li-Kou;
Liu, Shu-Liang;
Chen, Shu-Juan;
Yang, Yong;
Liu, Xing-Yan

Publication type:

Article

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution.

Published in:

Foods, 2018, v. 7, n. 7, p. 113, doi. 10.3390/foods7070113

By:

Shevade, Ashwini V.;
Guinee, Timothy P.;
O’Callaghan, Yvonne C.;
O’Brien, Nora M.;
O’Connor, Tom P.

Publication type:

Article

THE CHANGES OF PROTEINS FRACTIONS SHARES IN MILK AND FERMENTED MILK DRINKS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 379, doi. 10.17306/J.AFS.2016.4.36

By:

Bonczar, Genowefa;
Walczycka, Maria;
Duda, Iwona

Publication type:

Article

ヒト腸管上皮細胞モデル (Caco-2) におけるキンカン由来 β-クリプトキサンチンの膜透過性に及ぼす麹菌発酵乳飲料の影響.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 83, doi. 10.3136/nskkk.NSKKK-D-23-00084

By:

山﨑有美;
河野愛未;
松本朋子;
大島達也;
山﨑正夫

Publication type:

Article

Optimization of the formula of set-style fermented donkey milk.

Published in:

China Food Additives, 2022, v. 33, n. 11, p. 99, doi. 10.19804/j.issn1006-2513.2022.11.013

By:

LU Ye;
YIN Yanling;
WAN Xiang;
LIU Wenjing;
WANG Ping;
XU Qian;
XIAO Gang;
NIU Xiyue

Publication type:

Article

Diversity analysis and quantification of lactic acid bacteria in traditionally fermented yaks’ milk products from Tibet.

Published in:

Food Biotechnology, 2017, v. 31, n. 1, p. 1, doi. 10.1080/08905436.2016.1269290

By:

Ren, Yan;
Yang, Yanrong;
Zhang, Donglei;
Wang, Dan;
Zhang, Heping;
Liu, Wenjun

Publication type:

Article

Influence of feeding fermented milk and non-fermented milk containing Lactobacillus casei on immune response in mice.

Published in:

Food & Agricultural Immunology, 2007, v. 18, n. 1, p. 75, doi. 10.1080/09540100701317618

By:

Kapila, Suman;
Sinha, P. R.;
Singh, Surjeet

Publication type:

Article

Ⅲ型抗性淀粉在发酵乳中的研究进展.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 2, p. 116, doi. 10.16210/j.cnki.1007-7561.2023.02.015

By:

赵晶;
刘新雨;
张振宇;
王红梅;
张岚;
朱萌萌

Publication type:

Article

模糊数学综合评价法结合响应面法优化红葡萄酒风味发酵乳工艺. .

Published in:

China Brewing, 2023, v. 42, n. 1, p. 168, doi. 10.11882/j.issn.0254-5071.2023.01.028

By:

尹丽萍;
张剑林;
殷娜;
黎进雪;
王妍凌;
达菊庆;
李宁;
武运

Publication type:

Article

发酵乳酸度近红外光谱快速检测方法的研究.

Published in:

China Brewing, 2022, v. 41, n. 12, p. 245, doi. 10.11882/j.issn.0254-5071.2022.12.040

By:

佘之蕴;
黄宝莹;
王文敏;
沈宏林;
蒋轩;
陈满英;
张娟

Publication type:

Article

饮用型焙茶风味发酵乳的制备.

Published in:

China Brewing, 2022, v. 41, n. 12, p. 211, doi. 10.11882/j.issn.0254-5071.2022.12.034

By:

周洁;
罗冠仪;
刘振民

Publication type:

Article

模糊数学评价结合响应面法优化黑枸杞红枣风味发酵乳工艺.

Published in:

China Brewing, 2022, v. 41, n. 4, p. 209, doi. 10.11882/j.issn.0254-5071.2022.04.036

By:

贾庆超;
孔欣欣

Publication type:

Article

植物乳杆菌NMGL2胞外多糖对其生长特征及发酵乳加工特性的影响.

Published in:

China Brewing, 2022, v. 41, n. 2, p. 113, doi. 10.11882/j.issn.0254-5071.2022.02.019

By:

赖田甜;
赵华;
姚梦柯;
朱晨;
张敏;
杨贞耐

Publication type:

Article

模糊数学感官评价结合响应面法优化黑枸杞-刺梨风味发酵乳发酵工艺.

Published in:

China Brewing, 2021, v. 40, n. 12, p. 125, doi. 10.11882/j.issn.0254-5071.2021.12.023

By:

贾庆超;
梁艳美

Publication type:

Article

健康成人粪便中双歧杆菌的分离鉴定及其发酵乳体内特性研究.

Published in:

China Brewing, 2021, v. 40, n. 1, p. 33, doi. 10.11882/j.issn.0254-5071.2021.01.007

By:

张旭东;
庄伟清;
李忠磊;
刘蔷;
刘洪岐;
陈代杰;
邵雷;
谭俊

Publication type:

Article

低糖复合发酵乳工艺优化研究.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 188, doi. 10.11882/j.issn.0254-5071.2020.10.035

By:

刘洋

Publication type:

Article

生姜红糖风味发酵乳的制备.

Published in:

China Brewing, 2020, v. 39, n. 9, p. 200, doi. 10.11882/j.issn.0254-5071.2020.09.038

By:

周洁;
罗冠仪;
刘振民

Publication type:

Article

酶解对霉菌发酵乳风味的影响.

Published in:

China Brewing, 2020, v. 39, n. 7, p. 112, doi. 10.11882/j.issn.0254-5071.2020.07.022

By:

汪亚彬;
周蕾;
谢拥葵;
汪建明

Publication type:

Article

滇红茶凝固型发酵乳的研制及工艺的优化.

Published in:

China Brewing, 2020, v. 39, n. 2, p. 211, doi. 10.11882/j.issn.0254-5071.2020.02.039

By:

代佳和;
赵存朝;
毕威;
陶亮;
周艳;
田洋

Publication type:

Article

凝固型芝士风味发酵乳的制备.

Published in:

China Brewing, 2020, v. 39, n. 2, p. 216, doi. 10.11882/j.issn.0254-5071.2020.02.040

By:

周洁;
罗冠仪;
刘振民

Publication type:

Article

红茶小米复合型发酵乳的研制.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 184, doi. 10.11882/j.issn.0254-5071.2019.10.038

By:

刘洋;
温慧颖;
王然

Publication type:

Article

THE EFFECT OF FERMENTED MILK, SOY MILK AND THE COMBINATION OF IT ON MEAT CHOLESTEROL AND INTESTINE PH OF BROILER.

Published in:

Scientific Papers. Series D. Animal Science, 2017, v. 60, p. 160

By:

MANIK, Alex Kristian;
ADRIANI, Lovita;
LATIPUDIN, Diding

Publication type:

Article

益生菌在发酵乳中的氨基酸代谢特征、发酵特性和贮藏特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 45, doi. 10.16429/j.1009-7848.2023.07.006

By:

杨阳;
郭帅;
武婷;
冯超;
徐盛;
王记成;
张和平

Publication type:

Article

白玉菇多糖发酵乳对小鼠肠道微生物的影响及抗氧化作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 127, doi. 10.16429/j.1009-7848.2023.04.013

By:

王圆;
晓桐;
陈伟

Publication type:

Article

Effect of Protein Content on Micro-rheology and Storage Characteristics of Stirred Fermented Milk.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 2, p. 183, doi. 10.16429/j.1009-7848.2023.02.018

By:

Yang Shujuan;
Shi Jiaqi;
Sun Yuexin;
Li Jing;
Liu Junxia;
Yang Zhihui;
Sun Zhihong;
Bai Mei

Publication type:

Article

塔吉克斯坦地区自然发酵牛乳中乳酸菌的分离鉴定及多样性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 247, doi. 10.16429/j.1009-7848.2022.12.025

By:

刘琛;
丛琳;
刘文俊;
张和平

Publication type:

Article

Effects of Bioactive Peptide, Valyl-Prolyl-Proline (VPP), and Lactobacillus helveticus Fermented Milk Containing VPP on Bone Loss in Ovariectomized Rats.

Published in:

Annals of Nutrition & Metabolism, 2007, v. 51, n. 1, p. 65, doi. 10.1159/000100823

By:

Narva, Mirkka;
Rissanen, Jukka;
Halleen, Jussi;
Vapaatalo, Heikki;
Väänänen, Kalervo;
Korpela, Riitta

Publication type:

Article

益生菌发酵乳辅助调节机体健康的研究进展.

Published in:

Food & Machinery, 2023, n. 6, p. 210, doi. 10.13652/j.spjx.1003.5788.2022.80013

By:

赵崔雨;
吴子健;
李树森;
刘巨龙;
张馨予;
孙二娜;
闻燕

Publication type:

Article

百香果—苹果复合发酵型乳饮料工艺优化及抗氧化性研究.

Published in:

Food & Machinery, 2023, n. 2, p. 198, doi. 10.13652/j.spjx.1003.5788.2022.80643

By:

贾庆超

Publication type:

Article

含羧甲基纤维素钠的发酵乳中脂肪检测技术.

Published in:

Food & Machinery, 2022, n. 5, p. 37, doi. 10.13652/j.spjx.1003.5788.2022.60029

By:

刘芳芳;
薛敏敏;
吴倩;
彭程程;
邓凌云

Publication type:

Article

Antioxidative peptide generated in goat milk dadih (Indonesian fermented milk).

Published in:

Milk Science, 2023, v. 72, n. 2, p. 24, doi. 10.11465/milk.72.24

By:

Wieda Nurwidada Haritsah Zain;
Irdha Mirdhayati;
Issei Yokoyama;
Yusuke Komiya;
Jun Nagasao;
Keizo Arihara

Publication type:

Article

Inhibitory activity of Lactobacillus plantarum ATCC 8014 fermented milk combined with aqueous extract of Moringa oleifera leaves against Streptococcus mutans.

Published in:

Journal of Research in Pharmacy, 2019, v. 23, n. 4, p. 701, doi. 10.12991/jrp.2019.179

By:

ISNAENİ;
MAULİDİNA, Agustin;
KUSUMAWATİ, Idha;
SETYAWATIE, Erni Maduratna

Publication type:

Article

凝结芽孢杆菌发酵乳的工艺优化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 7, p. 90, doi. 10.13982/j.mfst.1673-9078.2022.7.1111

By:

肖兰芳;
赵珊;
刘冬梅;
吴晖

Publication type:

Article

Milk products fermented by Lactobacillus strains modulate the gut–bone axis in an ovariectomised murine model.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 743, doi. 10.1111/1471-0307.12708

By:

Eor, Ju Young;
Tan, Pei Lei;
Son, Yoon Ji;
Lee, Chul Sang;
Kim, Sae Hun

Publication type:

Article

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 15, doi. 10.1111/1471-0307.12555

By:

Shafi, Afshan;
Naeem Raja, Haider;
Farooq, Umar;
Akram, Kashif;
Hayat, Zafar;
Naz, Ambreen;
Nadeem, Hafiz Rehan

Publication type:

Article

The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 4, p. 906, doi. 10.1111/1471-0307.12521

By:

Temiz, Hasan;
Çakmak, Esra

Publication type:

Article

Processing and sensory characteristics of a fermented low‐fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 230, doi. 10.1111/1471-0307.12479

By:

Ahtesh, Fatah B.;
Stojanovska, Lily;
Apostolopoulos, Vasso

Publication type:

Article

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 120, doi. 10.1111/1471-0307.12391

By:

Barat, Abdullah;
Ozcan, Tulay

Publication type:

Article

Development of a novel milk-based fermented product fortified with wheat germ.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 217, doi. 10.1111/1471-0307.12241

By:

Seleet, Faten L;
Assem, Fayza M;
Abd El‐Gawad, Mona A M;
Dabiza, Nadia M;
Abd El‐Salam, Mohamed H

Publication type:

Article

The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 2, p. 153, doi. 10.1111/1471-0307.12202

By:

Santiago‐López, Lourdes;
Hernández‐Mendoza, Adrián;
Garcia, Hugo S;
Mata‐Haro, Verónica;
Vallejo‐Cordoba, Belinda;
González‐Córdova, Aarón F

Publication type:

Article

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 89, doi. 10.1111/1471-0307.12087

By:

Maganha, Luciana C;
Rosim, Roice E;
Corassin, Carlos H;
Cruz, Adriano G;
Faria, José A F;
Oliveira, Carlos A F

Publication type:

Article

Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 269, doi. 10.1111/j.1471-0307.2010.00659.x

By:

VINDEROLA, GABRIEL;
CÉSPEDES, MARIO;
MATEOLLI, DIAMELA;
CÁRDENAS, PAMELA;
LESCANO, MARIANO;
AIMARETTI, NORA;
REINHEIMER, JORGE

Publication type:

Article

Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 3, p. 437, doi. 10.1111/j.1471-0307.2010.00595.x

By:

AIRIDENGCAICIKE;
XIA CHEN;
XIAOHUA DU;
WEIHONG WANG;
JIACHAO ZHANG;
ZHIHONG SUN;
WENJUN LIU;
LI LI;
TIANSONG SUN;
HEPING ZHANG

Publication type:

Article