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The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional bever...
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oa...
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a prev...
Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (supero...
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nut...
In order to get an insight on the microbial quality assurance of milk at the point of production (farmer`s level), a total of 240 raw milk samples were collected from farmers belonging to three farmer...
A panel of experts sponsored by the California Dairy Research Foundation was convened on January 31, 1992 to discuss the effect of the consumption of lactic cultures on human health. The panel was com...
Coenzyme Q10 is an important mitochondrial redox component and endogenously produced lipid-soluble antioxidant of the human organism. It plays a crucial role in the generation of cellular energy, enha...
In order to get an insight on the microbial quality assurance of milk at the point of production (farmer’s level), a total of 240 raw milk samples were collected from farmers belonging to three farmer...
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods whi...
Shiga toxin (Stx)-producing Escherichia coli (STEC) cause sporadic or epidemic food- or water-borne illness whose clinical spectrum includes diarrhea, hemorrhagic colitis, and the potentially fatal he...

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