9783330040663 - Functional properties of some fermented fruit and vegetable products de El-Sayed, Amr; Rabie, Mohamed (10 resultados)

Condición: New.

Paperback. Condición: Brand New. 132 pages. 8.66x5.91x0.30 inches. In Stock.

Taschenbuch. Condición: Neu. Functional properties of some fermented fruit and vegetable products | Amr El-Sayed (u. a.) | Taschenbuch | 132 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330040663 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media. 132 pp. Englisch.

Condición: New. Print on Demand.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: El-Sayed AmrI am Amr Ahmed El-Sayed from Egypt.I hold a B.Sc. Degree in Food Science in year 2004 and M.Sc. Degree in food biotechnology in year 2016 from Zagazig University-Egypt.Now I am Ph.D. student in Food Science Department, F.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 132 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.