Dynamic evaluation of the nutritional composition of homemade koumiss from Inner Mongolia during the fermentation process-Reference-Cited by-同舟云学术

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Dynamic evaluation of the nutritional composition of homemade koumiss from Inner Mongolia during the fermentation process

Published:2019-05-28 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Liu Wenjun¹²³^ORCID,Wang Jicheng¹²³,Zhang Juntao¹²³,Mi Zhihui¹²³,Gesudu Qimu¹²³,Sun Tiansong¹²³

Affiliation:

1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. China Inner Mongolia Agricultural University Huhhot P. R. China

2. Inner Key Laboratory of Dairy Biotechnology and Engineering Inner Mongolia Agricultural University Huhhot P. R. China

3. Dairy Processing Laboratory of National Dairy Production Technology and Research Center Inner Mongolia Huhhot P. R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14022

Reference30 articles.

1. Consumer perception of the nature and quality of home‐made and commercial dairy ice cream

2. Allergenicity of mare’s milk in children with cow’s milk allergy

3. Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

4. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

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1. Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity;World Journal of Microbiology and Biotechnology;2024-02-16

2. A novel endogenous antimicrobial peptide MP-4 derived from koumiss of Inner Mongolia by peptidomics, and effects on Staphylococcus aureus;LWT;2024-01

3. The development of balqymyz beverage from honey and koumiss;Journal of Agriculture and Food Research;2023-12

4. An overview of fermentation in the food industry - looking back from a new perspective;Bioresources and Bioprocessing;2023-11-28

5. Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review;Frontiers in Nutrition;2023-10-19

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