Papers mentioning buttermilk or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on compo... Read full abstract on PubMed →
There is a rapid paradigm shift in the food consumption habits of consumers globally. The interest in healthier, safer, minimally processed and nature-identical foods is the drivin... Read full abstract on PubMed →
This study used buttermilk-rich milk fat globule membrane content as a fat substitute in reduced-fat cheese samples. With the change in fat content, sensory and textural properties... Read full abstract on PubMed →
Traditional dairy emulsions such as ghee, laban, reyab, and fermented camel milk are produced using locally adapted livestock breeds and unique microbial consortia, reflecting cent... Read full abstract on PubMed →
In this study, the effects of different raw materials, different processing temperatures, and storage temperatures on some properties of butter oil were investigated. Two different... Read full abstract on PubMed →
The use of acidified milk for feeding infants has a long, interesting history that appears to have developed from the use of buttermilk in Holland as early as the late 19th century... Read full abstract on PubMed →
BACKGROUND: Buttermilk contains a mixture of choline forms; it is high in phosphatidylcholine (PC) and sphingomyelin (SM), which could have an impact on immune system development a... Read full abstract on PubMed →
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactob... Read full abstract on PubMed →
In this Research Communication we present a study of the effect of Ca-binding salts on the recovery of milk fat globule membrane (MFGM) from buttermilk. Sodium phosphate buffer was... Read full abstract on PubMed →
The aim of this study was to quantitatively and qualitatively assess the content of cholesterol oxidation products in traditional buttermilk after butter production. Cholesterol ox... Read full abstract on PubMed →
BACKGROUND: Necrotizing enterocolitis (NEC) persists as the most common and serious gastrointestinal disorder among premature infants. Lactococcus lactis (LL), a lactic acid produc... Read full abstract on PubMed →
The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovin... Read full abstract on PubMed →
The ability of buttermilk to carry and stabilise a preparation of curcuminoids was examined. The quenching of intrinsic protein fluorescence confirmed that the curcuminoids interac... Read full abstract on PubMed →
OBJECTIVES: Milk fat globule membrane (MFGM) found in buttermilk is rich in unique bioactive proteins. Several studies suggest that MFGM proteins possess biological activities such... Read full abstract on PubMed →
Xanthine oxidase (XO) forms uric acid from xanthine. It is assumed that at the same time oxygen is reduced by the XO to reactive oxygen species (ROS), mainly to .O2- and to H2O2. U... Read full abstract on PubMed →
The flavor of Swiss cheese made from various natural and synthetic fats was compared with cheese made from the natural milk emulsion. Cheeses made from recombined milk fat and skim... Read full abstract on PubMed →
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-... Read full abstract on PubMed →
The research employed network toxicology and molecular docking techniques to systematically examine the potential carcinogenic effects and mechanisms of aspartame (L-α-aspartyl-L-p... Read full abstract on PubMed →
L-Phenylalanine (L-Phe) is an important aromatic amino acid, which has been widely used in food, health care products, medicine and other fields. Based on the relatively mature mic... Read full abstract on PubMed →
2-Phenylethanol (2-PE) is a key flavor compound with a rose-like scent, used in the cosmetics, perfume, home care and food industries. This aroma compound can be obtained naturally... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.