نتایج جستجو برای: kashk
تعداد نتایج: 21 فیلتر نتایج به سال:
Effects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics Kashk-e-Zard
Introduction: Aflatoxin M1 (AFM1) is a highly toxic compound which is stable during milk processing, and Storage. Hence, it may be found as contaminant in milk and dairy products with hazardous effects for human beings. In this regard, several studies have demonstrated the potential of process to remove Aflatoxin M1 from dairy product. Therefore, the aims of this study were to assess the abilit...
Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as natural preservative.
 First, assessed the phytochemical properties of extract. Then, added extract and microencapsulated kashk samples. Finally, analyzed their physicochemical sensorial during 60 days storage.
 Catechin (41...
conclusions although carbohydrate fermentation patterns specified these three isolates as b. infantis, b. bifidum, and b. longum, the molecular results did not confirm b. longum, which is still also controversial in the literature. overall, our results demonstrated that kashk-e zard is a rich potential source of probiotic bacteria and further investigations should be undertaken. results twelve ...
Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutrition...
kishk is one of the important fermented dairy products in iran that is suitable for contamination of pathogenic and spoilage microorganisms. the effect of power ultrasound waves (130 w, 20 khz) was investigated on staphylocuccos areus and escherichia coli in liqud kashk. the results of variance analysis indicated that population of these microorganisms significantly (p0/05).
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