A5016662064- Nutrition and Health Studies
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Agricultural economics and policies
- Food Supply Chain Traceability
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Consumer Attitudes and Food Labeling
- Engine and Fuel Emissions
- Protein Hydrolysis and Bioactive Peptides
- Culinary Culture and Tourism
- Proteins in Food Systems
- Intellectual Property Rights and Media
- Listeria monocytogenes in Food Safety
- Integrated Water Resources Management
- Antioxidant Activity and Oxidative Stress
- Health, Work, and Social Studies in Poland
- Food Waste Reduction and Sustainability
- Social Issues in Poland
- Milk Quality and Mastitis in Dairy Cows
- Agriculture, Plant Science, Crop Management
- Technical Engine Diagnostics and Monitoring
- Management Systems and Quality Improvement
Institute of Agricultural and Food Biotechnology
1998-2018
The number of people who cannot consume dairy products due to intolerance or allergies food components is increasing. Consumers are increasingly searching for alternative, nondairy beverages which have an advantageous effect on the body and stimulate gut microflora. Previous studies shown that Streptococcus thermophilus TKM3 KKP 2030p can be efficient starter culture fermentation plant material also ensure acceptable sensory profile a high lactic acid bacteria during 4 week cold storage. aim...
The aim of the study was to examine whether immobilization Bifidobacterium infantis inside hydrogels could prolong their survival in fermented milkless beverages. starter culture Streptococcus thermophilus used obtain nonmilk beverages: oat, oat-banana, and oat-peach. biota beverages were supplemented with cells, free immobilized, three types spherical hydrogel particles: microcapsules a liquid gelled core, microbeads 0.5 mm diameter, beads 2.5 diameter. As carrier material, low-methoxylated...