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It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect.
This strain is a potential candidate for yogurt biopreservation.
The results are useful for the yogurt industry in improving production efficiency and product quality.
Besides, it contributes to the rheological characteristics of yogurt, and could function as a food additive with both technological and functional roles, making possible the production of a new functional yogurt with improved texture.
These findings confirm that milk protein additives can play a beneficial role in improving textural properties of set type nonfat yogurt and can be used to develop functional dairy products.

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What are the highest productivity reached with R. eutropha Re2058/pCB113?
5 answers
The highest productivity achieved with R. eutropha Re2058/pCB113 was approximately 1.45 g L-1 h-1, as reported in a study focusing on high yields of the PHA copolymer P(HB-co-HHx) using a substrate-flexible two-stage fed-batch approach. Another study highlighted a PHA productivity of 0.0697 g L(-1) h(-1) when ARF was fed every 3 hours for 61 hours, resulting in a PHA concentration of 8.37 g L(-1). Additionally, a study utilizing a mixture of CPKO and sugars from OPTS achieved a PHA productivity of 1.45 g L-1 h-1 by controlling the monomer molar fractions in P(3HB-co-3HHx). These findings underscore the diverse strategies employed to optimize PHA productivity with R. eutropha Re2058/pCB113, showcasing the potential for efficient biopolymer production.
What is the bacteria load in durian plup?
5 answers
The bacterial load in durian pulp can vary depending on the specific context of the study. Research on durian pulp has highlighted the presence of beneficial microorganisms, such as Lactic Acid Bacteria (LAB) in durian lay juice, which can increase during fermentation. Additionally, studies on fermented durian tempoyak have isolated bacteria with thrombolytic potential, specifically belonging to the genus Corynebacterium. Furthermore, the antibacterial effect of durian skin extract has been investigated, showing effectiveness against Actinomyces sp. at concentrations ranging from 15% to 35%. These findings suggest that durian pulp can harbor various bacterial species, including LAB and potentially pathogenic bacteria, highlighting the importance of understanding the microbial composition of durian products.
How can byproduct bovine udder be used?
4 answers
Bovine udder skin, considered an untreated waste material from the butchering process, shows potential as a replacement material for in vitro permeability tests, particularly in comparison to pig and human skin. Studies have indicated that bovine udder skin exhibits a weaker but less variable barrier against various substances, making it a viable option for such experiments. Additionally, the lipid profile and histology of bovine udder skin have been compared to pig skin and human epidermis, highlighting differences in barrier strength and morphological features, such as hair follicle density. This research suggests that bovine udder skin could serve as an alternative to traditional skin models for permeation studies, offering a cost-effective and readily available option for in vitro experiments in the field of skin permeability research.
What valuable molecules slaughterhouse side stream bovine ankles has?
5 answers
Slaughterhouse side stream bovine ankles contain valuable molecules that can be utilized in various industrial applications. These include protein ingredients for pet food, technical fat for biofuel production, gelatin, bone marrow for the chemical industry. Additionally, slaughterhouse blood, another valuable by-product, is a rich source of protein that can be processed to generate bioactive peptides with various beneficial properties like angiotensin-converting enzyme inhibitory, antioxidant, and antimicrobial activities. Furthermore, the hydrolysis of bovine hemoglobin from slaughterhouse by-products can yield antimicrobial peptides like TSKYR, which can be repurposed as preservatives for food products, showcasing the potential for circular economy practices in food safety. These findings highlight the diverse range of valuable molecules present in slaughterhouse side streams, emphasizing their potential for sustainable and innovative industrial applications.
What is the importance of fermented fruit juice?
5 answers
Fermented fruit juice holds significant importance due to its nutritional value, health benefits, and consumer appeal. Fermentation of fruit juices using probiotics like Lactobacillus and Saccharomyces enhances the bioavailability of nutrients, aids in lactose intolerance reduction, and exhibits anti-salmonella activity. These beverages are rich in bioactive compounds, vitamins, and minerals, contributing to improved health and well-being. Additionally, fermented fruit juices offer pleasant flavors, moderate acidity, and extended shelf life, meeting modern consumer preferences for healthy and natural products. The incorporation of fermented fruits in beverages also provides a novel way to introduce probiotics and beneficial enzymes like SOD, enhancing cell metabolism and promoting beautifying and freckle-removing functions.
What does a yogurt have that enhance the bioavailability of total phenolic compounds.?
5 answers
Yogurt can enhance the bioavailability of total phenolic compounds due to its protective effect on these compounds during digestion, resulting in higher bioaccessibility compared to other forms of phenolic compounds. Various studies have shown that yogurt fortified with different ingredients such as coffee powder, fruit juices like blueberry, aronia, and grape, citrus pomaces such as orange, mandarin, and lemon, and Rhus coriaria leaf powderall exhibited increased bioaccessibility of phenolic compounds after digestion. Additionally, incorporating cocoa bean shells into yogurt also showed potential for enhancing the bioavailability of antioxidants. The yogurt matrix plays a crucial role in protecting and releasing phenolic compounds during digestion, making it a valuable carrier for improving the bioavailability of these beneficial compounds.
How do dairy proteins interact with polyphenols in plant-based foods?
4 answers
Dairy proteins, such as whey, interact with polyphenols in plant-based foods through complex formation, affecting bioavailability and functionality. Polyphenols bind to proteins via covalent and non-covalent interactions, altering protein structure and properties. These interactions can lead to changes in protein conformation, affecting solubility, antioxidant capacity, and gelling properties of the complexes. Studies show that dairy proteins like whey can form complexes with polyphenols from fruits like blueberries, with differences observed in binding affinities among proteins like whey, pea, and hemp. The combination of polyphenols and dairy proteins can positively impact food properties, potentially leading to the development of novel dairy products with enhanced health benefits.
What is the optimal concentration range of glucose for the growth and survival of EGM-2 cells from Lonza?
4 answers
The optimal concentration range of glucose for the growth and survival of EGM-2 cells from Lonza varies depending on the specific cell type and experimental conditions. Research indicates that for recombinant E.coli DH5α, the optimal concentration of glucose was found to be 1g/L, promoting growth and plasmid stability. In a study on neonatal pig islet-like cell clusters (NICC), a culture medium containing 10 mmol/L glucose was used to enhance cell viability and resistance to apoptosis, crucial for successful islet xenotransplantation. Additionally, in the context of microbial fuel cells, an optimal running concentration of glucose between 0.5-4 g/L was identified for treating wastewater, balancing power output and glucose removal efficiency. These findings collectively suggest that the optimal glucose concentration for cell growth and survival can vary based on the cell type and intended application.
How obtain propolis nanoparticles?
5 answers
Propolis nanoparticles can be obtained through various methods such as nanoencapsulation, ultrasonic conditions, and green synthesis techniques. For instance, the preparation involves mixing a stabilizer with a propolis organic phase solution, followed by the removal of an organic solvent to yield propolis nanoparticles. Additionally, propolis-based silver nanoparticles can be obtained through green synthesis techniques, resulting in nanoparticles with sizes ranging from 67 to 75 nm. Moreover, propolis-loaded solid lipid nanoparticles can be formulated using a solvent emulsification-evaporation technique, leading to the production of propolis-loaded colloidal carrier systems. Encapsulation of propolis extract in whey protein nanoparticles can also be achieved through freeze-drying, enhancing the protein's functionality and physicochemical characteristics.
What is the pH of Pleurotus florida powder food?
5 answers
The optimal pH for Pleurotus florida powder food varies depending on the context in which it is being discussed. In the context of biomass production, Pleurotus florida showed the greatest biomass production at a pH of 6.5. On the other hand, in a study investigating the mycelial extension of Pleurotus florida, it was found that the best mycelial growth was supported at pH 6, closely followed by pH 6.5. These findings suggest that a pH range between 6 and 6.5 may be favorable for the growth and production of Pleurotus florida powder food. However, specific details regarding the pH of Pleurotus florida powder food itself are not explicitly mentioned in the provided contexts.
What is best condition for biosurfactant production?
4 answers
The optimal conditions for biosurfactant production involve various factors such as pH, temperature, carbon and nitrogen sources, agitation, and specific substrates. Studies have shown that adjusting the initial pH of the fermentation medium to pH 6.8, using urea as the nitrogen source, an inoculum size of 6% v/v, and adding palm olein at a concentration of 2% v/v can enhance biosurfactant yield from Bacillus subtilis Natto. Additionally, for haloarchaeon Natrialba sp. M6, optimal production conditions include agitation at 150 rpm, glycerol at 3%, NaCl at 20.8%, pH at 12, and a cultivation temperature of 37°C. Furthermore, the use of brewer’s spent grain at 5% w/v, ammonium nitrate at 1% w/v, pH of 6, 5% inoculum, and a temperature of 30°C has been identified as optimal for biosurfactant production from Bacillus pumilus 2A.