5 hasil untuk "Ritika Modi"
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Artikel Jurnal
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional black pearl grapes beverage
Black pearl Grapes are highly nutritious and one of the richest sources of polyphenols, but due to being delicate with very high loss at harvest and during distribution, is not consumed adequately. This study intended to develop functional lactic acid starter culture based fermented grapes…
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Artikel Jurnal Teks lengkap
A student-led pilot lecture in nutrition as a catalyst for curriculum change: A case study from one medical school
Background: Poor diet is the leading cause of global disability and premature death, contributing to 11 million deaths annually. Despite this, nutrition remains underemphasized in medical education, with over 70% of United States (U.S.) medical schools failing to meet the National Research…
Juga tersedia di: DOAJ
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Artikel Jurnal
Hepatoprotective and hypoglycemic effect of lactic acid fermented Indian Gooseberry-Amla beverage on chronic alcohol-induced liver damage and diabetes in rats
Background: Plant-based fermented foods rich in lactic acid bacterial metabolites, antioxidants, and phytochemicals, can promote recovery from ethanol-induced liver damage by restoring liver antioxidant levels and suppressing liver inflammation, and improving certain metabolic disorders such as…
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Artikel Jurnal
Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder
Abstract Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a…