Amplla Editora eBooks,
Год журнала:
2023,
Номер
unknown, С. 89 - 98
Опубликована: Окт. 12, 2023
ALIMENTAR
MUNDIAL
-VOLUME
IIIthe
variety
of
foods,
causing
nutritional
deficiencies
to
the
patient.The
objective
this
study
was
analyze
how
nutrition
plays
a
fundamental
role
in
face
food
selectivity
autistic
children.Thus,
literature
review
carried
out
based
on
scientific
articles.It
is
concluded
that
children
with
ASD
at
some
point
presented
or
will
present
selectivity,
difficulties
accepting
new
experiences,
which
can
lead
deficiencies,
and
it
evident
adequate
helps
prevention
diseases,
good
health.functioning
body,
addition
providing
better
quality
life.The
importance
research
emphasized
aim
obtaining
clarifications
positive
contributions
relating
treatment
autism.
Food Production Processing and Nutrition,
Год журнала:
2025,
Номер
7(1)
Опубликована: Янв. 14, 2025
Abstract
Yeasts,
with
a
history
of
approximately
5,000
years
in
food
and
medicinal
applications,
play
vital
role
various
industries.
The
advantages
these
microorganisms
include
probiotic
effects,
phytate
biodegradation,
mycotoxin
breakdown,
adsorption
capabilities.
Traditionally,
research
on
probiotics
has
primarily
focused
lactic
acid
bacteria
bifidobacteria;
however,
there
is
growing
global
interest
incorporating
yeast
as
supplement.
Notably,
species
such
Saccharomyces
,
Candida
Debaryomyces
Yarrowia
Kluyveromyces
have
been
identified
for
their
potential.
These
yeasts
are
commonly
introduced
into
dairy
products,
including
kefir,
yogurt,
kumis,
cheese.
However,
the
compatibility
matrices,
well
factors
influencing
viability
functionality,
remains
critical
area
study.
Ongoing
exploring
techniques
to
enhance
during
processing,
given
that
different
strains
may
exhibit
varying
survival
rates
properties.
Consequently,
represent
promising
avenue
augmenting
health
benefits
products.
This
development
prompts
essential
discussions
regarding
selecting
suitable
specific
applications.
paper
comprehensively
examines
historical
discovery,
types,
properties,
applications
It
aims
shed
light
effects
while
addressing
challenges
associated
appropriate
optimize
enhancement
Graphical
Food Science of Animal Resources,
Год журнала:
2024,
Номер
44(2), С. 255 - 268
Опубликована: Янв. 11, 2024
Probiotic
products
have
long
been
recognized
for
their
health
benefits.
Additionally,
milk
has
held
a
longstanding
reputation
as
dairy
product
that
offers
high-quality
proteins
and
essential
micronutrients.
As
awareness
of
the
impact
food
on
grows,
interest
in
functional
such
probiotic
are
rise.
Fermentation,
time-honored
technique
used
to
enhance
nutritional
value
preservation,
centuries
increase
is
one
oldest
processing
methods.
Historically,
fermented
convenient
vehicle
consumption
probiotic.
However,
addressing
potential
drawbacks
fermentation
recently
led
research
drinks
prepared
without
fermentation.
These
non-fermented
advantage
maintaining
original
flavors
drinks,
containing
probiotics,
being
an
alternative
helpful
probiotics
intake.
Currently,
plant-based
rapidly
increasing
market.
developments
might
suggest
novel
forms
beverages
with
substantial
prospects
This
review
aims
provide
overview
milk-based
beverages,
both
non-fermented,
discuss
products.
exploration
paves
way
innovative
approaches
deliver
nutrition
consumers.
Food and Agricultural Immunology,
Год журнала:
2024,
Номер
35(1)
Опубликована: Авг. 15, 2024
Dietary
fibre
from
plant-based
sources
provides
essential
nutrients
and
antioxidants
that
promote
overall
health
protect
against
various
chronic
conditions.
The
objective
of
this
study
was
to
review
the
industrial
applications
future
aspects
different
types
dietary
fibre.
This
explored
multifaceted
nature
fibres,
emphasising
their
impact
on
digestive
health,
heart
weight
management,
blood
sugar
control,
role
in
preventing
diseases.
Additionally,
it
delves
into
sustainable
promising
prospects
they
hold
personalised
nutrition,
gut
food
production.
Food Science & Nutrition,
Год журнала:
2024,
Номер
12(5), С. 3653 - 3662
Опубликована: Фев. 13, 2024
Abstract
The
aim
of
this
study
was
to
investigate
the
characteristics
yogurt
prepared
with
addition
Persian
shallot
and
probiotic
bacteria.
effect
on
viability
bacteria
(
Lactobacillus
acidophilus
Bifidobacterium
bifidum
)
evaluated.
Furthermore,
antimicrobial
effects
Listeria
monocytogenes
Escherichia
coli
species
were
investigated.
experiments
performed
days
0,
1,
7,
14,
21.
results
showed
that
survival
lactic
acid
increased
significantly
in
presence
shallots
p
<
.05).
two
different
samples
inhibited
pathogenic
While
E.
had
a
3‐log
reduction,
L.
did
not
grow
at
all
shallots.
Based
these
experiments,
it
concluded
only
but
also
reduced
growth
food‐borne
In
addition,
acceptance
sensory
properties
samples.
Food Science of Animal Resources,
Год журнала:
2025,
Номер
45(2), С. 449 - 467
Опубликована: Фев. 12, 2025
The
bone
is
an
important
body
organ
due
to
its
role
in
locomotion,
protection
and
mineral
homeostasis.
Bone
health
affected
by
various
intrinsic
extrinsic
factors
like
genetics,
diet,
environment
immune
status
of
individual.
Being
a
dynamic
organ,
bones
are
continuously
being
remodeled
the
remodeling
mediated
intricate
balance
formation
resorption
which,
turn,
regulated
environmental,
genetic,
hormonal
neural
factors.
Lack
any
these
leads
disorders
such
as
osteoporosis.
Fermented
dairy
products
along
with
their
probiotics
content
play
significant
process
ensuring
maintenance
forming
cells
(osteoblasts)
(osteoclasts).
Proteins
minerals
constituents
bone.
Dairy
products,
especially
fermented
ones,
because
good
source
proteins
required
make
maintain
healthy
In
addition,
provide
which
involved
improvement
enhancing
bioavailability
dietary
constituents,
production
short
chain
fatty
acids
reducing
inflammatory
components.
Hence,
should
be
regular
part
our
diet
keep
healthy.
Applied Sciences,
Год журнала:
2025,
Номер
15(4), С. 2210 - 2210
Опубликована: Фев. 19, 2025
This
study
investigates
the
impact
of
honey
concentrations
(1%,
3%,
and
5%)
on
physicochemical,
sensory,
textural,
rheological,
antioxidant
properties
probiotic
yogurt
beverages
made
from
sheep,
cow,
blended
milk.
Honey,
used
as
a
natural
fortifier,
enhanced
activity,
viability,
sensory
attributes,
particularly
flavor
viscosity.
Sheep
milk
exhibited
superior
nutritional
textural
due
to
its
higher
solid
nutrient
content.
Increasing
levels
improved
lactic
acid
fermentation,
gel
matrix
stability,
water-holding
capacity,
though
excessive
occasionally
increased
syneresis
reduced
bacterial
counts.
Texture
profile
analysis
indicated
that
3%
optimized
hardness,
springiness,
cohesiveness,
strengthening
matrix.
highlights
honey’s
dual
role
sweetener
functional
ingredient,
enhancing
beverages’
health
benefits,
consumer
appeal.
International Journal of Food Science,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
This
comprehensive
review
explores
the
evolving
role
of
probiotic‐based
foods
and
beverages,
highlighting
their
potential
as
functional
“
future
”
that
could
significantly
enhance
nutrition,
health,
overall
well‐being.
These
products
are
gaining
prominence
for
benefits
in
gut
immune
support,
holistic
wellness.
However,
success
depends
on
addressing
critical
safety
concerns
navigating
administrative
complexities.
Ensuring
these
do
more
good
than
harm
involves
rigorous
evaluations
probiotic
strains,
particularly
those
sourced
from
human
gastrointestinal
tract.
Lactic
acid
bacteria
(LABs)
serve
versatile
effective
starter
cultures
development
beverages.
The
emphasizes
LABs
precision
probiotics
advancing
products.
Establishing
standardized
guidelines
transparent
practices
is
essential,
requiring
collaboration
among
regulatory
bodies,
industry
stakeholders,
scientific
community.
underscores
importance
innovation
developing
friendly
,”
super
fermentation,
assessments.
prospects
beverages
rely
refining
elements
adapting
to
emerging
advancements.
Ultimately,
empowering
consumers
with
accurate
information,
fostering
innovation,
maintaining
stringent
standards
will
shape
trusted
beneficial
components
a
health‐conscious
society.
Probiotic‐based
often
infused
LABs,
designed
health.
Fermentation,
Год журнала:
2025,
Номер
11(4), С. 215 - 215
Опубликована: Апрель 15, 2025
Starter
culture
significantly
influences
the
texture
and
flavor
of
yogurt,
making
selection
appropriate
fermentation
strains
a
key
focus
in
yogurt
starter
research.
In
this
study,
protease-producing
Lactiplantibacillus
plantarum
NH-24,
identified
prior
experiments,
was
combined
with
Lactobacillus
delbrueckii
subsp.
bulgaricus
Streptococcus
salivarius
thermophiles
for
fermentation.
Indicators
such
as
coagulation
state,
acidity,
water-holding
capacity
were
measured
to
determine
optimal
temperature
ratio.
Additionally,
effects
strain
on
yogurt’s
texture,
sensory
properties,
volatile
compounds
evaluated.
The
results
indicate
that
37
°C
ratio
4:4:3
most
suitable
production.
Further
analysis
demonstrated
incorporating
Lp.
NH-24
improved
while
reducing
post-acidification
during
storage.
Thus,
holds
significant
promise
culture.
