Effects Using Bifidobacterium Longum by Sabah Mohammed (9 results)

Condition: New. pp. 112.

Taschenbuch. Condition: Neu. The Effects of Using Bifidobacterium longum on Yogurt Product | The Effects of Using Bifidobacterium longum on the Characteristics Yogurt Product at Different Storage Period | Mohammed Sabah (u. a.) | Taschenbuch | 112 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659560477 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period. 112 pp. Englisch.

Condition: New. Print on Demand pp. 112 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sabah MohammedMr. Mohammed Sabah, was born in Qafeen- Palestine at 1987. Working as Instructor in An-Najah National University, Department of Nutrition and Food Technology. M.Sc obtained from Diponegoro University Indonesia.Ferme.

Condition: New. PRINT ON DEMAND pp. 112.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.Books on Demand GmbH, Überseering 33, 22297 Hamburg 112 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.