3 documents found, page 1 of 1
The biochemical, microbiological, antioxidant and sensory characterization of f...
Shabbir, Iqra; Al-Asmari, Fahad; Saima, Hafiza; Nadeem, Muhammad Tahir; Ambreen, Saadia; Kasankala, Ladislaus Manaku; Khalid, Muhammad ZubairA variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely...
Essential components from plant source oils: a review on extraction, detection,...
Rahim, Muhammad Abdul; Ayub, Hudda; Sehrish, Aqeela; Ambreen, Saadia; Khan, Faima Atta; Itrat, Nizwa; Nazir, Anum; Shoukat, Aurbab; Shoukat, AmnaOils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, antic...
Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of v...
Khan, Awais; Nadeem, Muhammad; Al-Asmari, Fahad; Imran, Muhammad; Ambreen, Saadia; Rahim, Muhammad Abdul; Oranab, Sadaf; Esatbeyoglu, TubaConjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of...