YOGURTFERMENTED foodsUNSATURATED fatty acidsORGANIC compoundsMILKNUTRITIONAL requirementsPHYTOCHEMICALSSTREPTOCOCCUSLACTOBACILLUSThe main aim of the present study was to formulate a convenient plant-based yoghurt (PBY) with essential nutrients and bioactive compounds comparable to that of cow's mi...
Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process ... SYJ Sim,YH Xin,CJ Henry - 《Foods》 被引量: 0发表: 2020年 Fat crystallization and physical characteristics of mung bean protein-based...
concept samples, collaborative research and application assistance. By partnering with customers at every stage of product development, Chr. Hansen aspires to set a new standard for quality and customer service, co-creating delicious plant-based yogurts and cream c...
Plant-based The plant-based category is booming and, despite doubling in value in the last six years, still shows no signs of a slowdown. Whether you’re a start-up or a seasoned producer, our Product Development Centres will help you capitalise on plant-based opportunities. Read more abou...
plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional ...
Brattleboro Plant Purchased, 100 Employees Retained BRATTLEBORO, VT ( January 18, 2019) Governor Phil Scott… read more BDCC Hires Plante to be Business & Grant Assistant January 15, 2019 The Brattleboro Development Credit Corporation announced the hire of Kris Plante as its Business and… read ...
Patrick Simone is a Managing Partner of the Culinary Development Group and serves as the key Research & Development advisor for all of CDG’s product development projects. Patrick has developed hundreds of proprietary food and beverage products with an emphasis on plant-based foods. His highly intu...
Traditional fermentation – fermentation of animal- and plant-based protein to alter flavor, texture or nutritional value (as in beer, yogurt, wine, soy sauce and more). The Good Food Institute Israel (GFI) has been involved in defining the needs for this governmental bid, working closely with...
aExtraction of eight triazine and phenylurea herbicides in yogurt by ionic liquid foaming-based solvent floatation 八三氮六环和phenylurea除草药的提取在酸奶由离子液体起泡沫根据溶解的漂浮[translate] aMaybe.I will try that.How do you study.Antonio Maybe.I将尝试那。怎么您学习。Antonio[translate] ...