Development of innovative health beneficial bread using a fermented fibre-glucan product
نویسندگان
چکیده
منابع مشابه
Probiotics and their fermented food products are beneficial for health.
Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health;...
متن کاملNew Processes for Innovative Product Development
A growing number of companies are using these approaches in helping to synthesize designs ... enabling the automaker to achieve a 50% improvement in product development efficiency, cost savings exceeding $10 billion, and a compression of vehicle development time by 18 months.
متن کاملA patent quality analysis for innovative technology and product development
Article history: Available online 11 August 2011
متن کاملthe effect of using visual aids on the development of speech act of disagreement among iranian intermediate efl learners
abstract the present study tried to investigate the effect of visual aids (films) on the development of the speech act of disagreement among iranian efl intermediate learners. to this end, the researcher selected 40 homogeneous intermediate learners based on their scores on oxford placement test. .the subjects then divided into control group and experimental group. both classes were tested by ...
Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains.
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2016
ISSN: 1212-1800,1805-9317
DOI: 10.17221/42/2014-cjfs