A5071454334- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Agriculture, Plant Science, Crop Management
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Nutrition and Health Studies
- Gut microbiota and health
- Business Strategy and Innovation
- Synthesis and Characterization of Heterocyclic Compounds
- Nanocomposite Films for Food Packaging
- Medicinal plant effects and applications
- Antioxidant Activity and Oxidative Stress
- Phytochemical and Pharmacological Studies
- Freezing and Crystallization Processes
- RNA Interference and Gene Delivery
- Protein Hydrolysis and Bioactive Peptides
- Flowering Plant Growth and Cultivation
- Food Supply Chain Traceability
- Curcumin's Biomedical Applications
- Fermentation and Sensory Analysis
- Milk Quality and Mastitis in Dairy Cows
- Tea Polyphenols and Effects
- Microbial Inactivation Methods
Institute of Agricultural and Food Biotechnology
2005-2024
The research material consisted of not from concentrate (NFC) apple juice, which underwent innovative processes spray deaeration and flow microwave pasteurization. Traditional commercially available pasteurization was the control. Deaeration conducted at two different temperatures (25 °C 50 °C) three rotational speeds disc (150 rpm, 450 750 rpm). Flow carried out 90 with a rate 5.8 L/min. temperature 25 rotation speed 150 rpm resulted in significant reduction oxygen levels juice to 0.9 mg/L....
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 study aimed to assess the nutritional properties of fruit juices using microwave flow pasteurization (MFP) method. innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational speeds for nozzle: 150, 450, 750 rpm. research focused on not-from-concentrate (NFC) juices: apple–peach apple–chokeberry. MFP method demonstrated significant results over 12 months storage: no presence Listeria monocytogenes or Salmonella spp. bacteria...
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...
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