Effect of oleaster ( L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir.

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as and decreased by 23.

Serum Levels of High Sensitivity C-reactive Protein in Drug-naÏve First-episode Psychosis and Acute Exacerbation of Schizophrenia.

Objective: Findings about inflammatory processes in schizophrenia are increasing day by day. Inflammatory processes in schizophrenia are associated with both its etiology and clinical symptoms. Serum high-sensitivity C-reactive protein (hsCRP) is also one of these inflammatory processes.

The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage.

The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.