Konu "Probiotic" için listeleme
Toplam kayıt 6, listelenen: 1-6
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Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
(Elsevier Ltd, June 2024)In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) (S), starter culture + probiotic Lactobacillus acidophilus ... -
Effects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Quality
(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2020)This study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. ... -
Evaluation of Enamel Surface Morphology and Microhardness after the Application of Different Protective Agents
(Journal Hard Tissue Biology, 2018)The aim of this in vitro study was to compare the effect of different protective agents on the surface microhardness and morphology on enamel eroded by a cola drink. Sixty sound anterior teeth were randomly divided into ... -
Probiotics Safety Aspect of Functional Foods
(Taylor, 2022)In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ... -
Probiotics Safety Aspect of Functional Foods
(Taylor and Francis Ltd., 2022)In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ... -
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
(Elsevier Science Bv, 2017)Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 ...