Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"Non-dairy"”.
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From field to fermentation: characterisation and application of non-dairy cultures in dairy foods
… the phenotypic and genotypic diversity of non-dairy L. lactis strains and their application to dairy fermentations. A bank of non-dairy lactococci were isolated from grass, vegetables and the bovine rumen. Subsequent analysis of these L. lactis strains revealed seven strains to possess …
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Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages
… potential as an ingredient in plant-based, non-dairy beverages. Their high protein content and balanced amino acid profile make them a promising alternative to whey protein, which is non-vegan and a common allergen. This study aimed to determine how partial hydrolysis of fava bean protein …
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A comparison of children's dietary information using a workbook recall method to reported intake and observation
… of items recalled by the children in the breads, non-dairy beverages, condiments and fats/oils groups were significantly lower than the parent's reports indicating potential underreporting of these types of food items. For the lunch period, children reported significantly lower mean intakes for …
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Bacterial production of poly-γ-glutamic acid and evaluation of its effect on the viability of probiotic microorganisms
… study also demonstrated the potential use of a non-dairy foodstuff (orange juice) for delivery of probiotics. Two Bifidobacteria strains protected with γ-PGA survived significantly better (P < 0.05) in orange juice for 39 days, with a log reduction in viability of less than 2.99 CFU/ml, when …
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Diet and Bone Mass In British Children: An Examination of theInfluence of Breastfeeding, Fruit and Vegetable Intake, and Protein Consumption
… as well as protein intake from specific sources (non-dairy animal foods, dairy foods, plant-based foods and other foods) was examined. </p> <p> Analysis of covariance was used to adjust for a range of covariates including age at the time of the DXA scan, pregnancy, social and behavioral factors, …
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Shotgun metagenomics-based exploration of kefir microbiomes
… which is increasingly being perceived as a non-dairy alternative to milk kefir. In this thesis, we demonstrate that metagenomic analysis is a valuable tool to (i) expand our, and the general public’s understanding on the microbiology of kefir fermentations, (ii) determine the potential …
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Technological features and ability to produce nisin by Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy environment
… lactis bv. diacetylactis strains are used in the dairy industry to produce acetoin and diacetyl, substances that are responsible for conferring organoleptical characteristics to some fermented foods. Bacteriocin production can be an additional beneficial feature presented by some strains. The …
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Functional and evolutionary analysis of sugar transporters in Kluyveromyces marxianus
… a yeast species traditionally found in fermented dairy products such as yogurt and kefir. Because of its association with these products, this yeast has a QPS/GRAS status that facilitates applications in the food industry. K. marxianus is also known for possessing remarkable physiological traits: …
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Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
… the potential of incorporation of different non-dairy polymers in different processing steps of cheese manufacturing to achieve such sensory properties. Consumer focus group methodology was applied to understand the preference for, and consumer behaviour towards, cheese products by a cohort …