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0.90 to 0.92 aw with a temperature of 20° C.
0.70 to 0.72 aw with a temperature of 40° C.
0.37 to 0.40 aw with a temperature of 40° C.
27 to 0.30 aw with a temperature of 20° C.
25 µg Fluconazole
100 units Amphotericin
10 µg Ketoconazole
100 units Nystatin
Galactooligosaccharides and modified waxy maize starch produced increased firmness in the yogurt
Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis.
Galactooligosaccharides produced a sour flavor, while modified waxy maize starch produced a sweet flavor
Galactooligosaccharides produced increased firmness; however, modified waxy maize starch produced a less firm yogurt.
They could help certain prebiotic bacteria survive heating from cooking.
They could raise temperatures bacteria require for growth, allowing for prolonged room temperature storage.
They could be used as antimicrobials.
They could be used as nanoemulsifiers.
Pectin, glycerol, and chitosan nanoparticles
Glycerol and algenic acid
Carrageenan and micelle nanoparticles
Calcium alginate and silica nanoparticles
They proved to have antifungal properties
They proved to have pancreatic lipase inhibitory activity
They proved to have proteasome inhibitor activity
They proved to contain antioxidant qualities
Changing the color of the wine during fermentation
Eliminating hangovers when consumed
Food for yeast cells during fermentation
Increasing alcohol yield during fermentation
Unsaturated fatty linoleic, and linolenic acids
Albumin and globulin proteins
Protein in vitro digestibility of 54.23%