Pilot study on chilli stalks as a source of non-dairy lactic acid bacteria in yogurt making
Chilli stalks were investigated as a source of non-dairy lactic acid bacteria (LAB) in the fermentation of milk for yogurt production. Milk samples used for this study were obtained from four…
SHOWING 1-10 OF 43 REFERENCES
Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating.
- Chemistry, MedicineFood microbiology
Potential changes in the allergenicity of three forms of peanut after thermal processing.
- Chemistry, MedicineFood chemistry
Roasted peanut milk partially substituted with millet thin porridge as a carrier for Bifidobacterium longum BB536.
This study was carried out to develop probiotic fermented beverage based on roasted peanut milk. Peanut was roasted (100 °C for 20 min) to improve nutrient component, facilitate the removal of the…
The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.
- Environmental Science, MedicineJournal of food and drug analysis
A review of the nutritional composition, organoleptic characteristics and biological effects of the high oleic peanut
- Chemistry, MedicineInternational journal of food sciences and nutrition
Examination of evidence showed that HO peanuts provide a spectrum of nutrients and have improved sensory properties and technological advances, such as enhanced shelf life, beyond that of conventional peanuts.
Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage.
- Biology, MedicineInternational journal of food microbiology
Comparison of Freeze Drying and Spray Drying Methods of Haruan Extract
Haruan extract has a big potential as an active pharmaceutical ingredient for various medical conditions. However, instability of the liquid extract at room temperature has been a hindrance in the…
Effect of inlet-air temperature on physico-chemical and sensory properties of spray-dried soy milk
- ChemistryAfrican Journal of Food, Agriculture, Nutrition and Development
Samples of spray-dried soy milk powder were produced at various spray-dryer inlet air temperatures and characterized. Soybean seed (Glycine max TAX 1448 – 2E Var.) was sorted, boiled for 40 min,…
Study of physical and chemical properties of spray drying whey powder
- Materials ScienceInternational Journal of Recycling of Organic Waste in Agriculture
BackgroundMaking powder from whey is one of the most challenging parts of whey processing. The present study investigates the performance of a spray dryer for the preparation of whey powder. Its main…