Sentences with phrase «traditional fermentation»
They're made through traditional fermentation so they've got good bugs in»em.
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They're made through traditional fermentation so they've got good bugs in»em.
You may have noticed that many traditional fermentation recipes recommend raw whey as the probiotic starter culture.
In the case of soy milk, it's worth noting here that not all manufacturers use traditional fermentation processes or produce soy yogurts containing live bacterial cultures.
It requires 6 to 12 months to delicately render the fish oil using traditional fermentation methods which not only preserves the natural nutrient content and delicate fatty acids but actually makes them much more bio-available to our bodies.
Salt plays a pivotal role in traditional fermentation by creating conditions that favor the bacteria, preventing the growth of pathogenic microorganisms, pulling water and nutrients from the substrate and adding flavor.»
The fermentation of fiber - rich components of traditional diets, such as, soy germ, wheat germ, rice bran, or breads made via traditional fermentation techniques, have been shown to produce novel bioactive compounds capable of producing beneficial immune, glycemic, and anti-inflammatory activities [136 — 139].
Here are the details: Science Daily reports that researchers from Guildford have developed a new strain of bacteria which can aid in the processing of cellulosic ethanol, making the procedure more efficient and less costly than traditional fermentation processes.
If reduction of the lactose content in cow's milk (by providing mixtures containing milk and staple food products, or by decreasing the lactose in animal milk - for example by traditional fermentation) does not bring any improvement, the next step in management would be to give a milk - free diet using soya based formula, or a cereal based diet.
Most well known to us (stateside) are drinks such as kombucha and water kefir, and dairy products such as yogurt and many cheeses (only those prepared using the traditional fermentation methods).
Product stability comes, not from heavy industrial processing, but from our traditional fermentation process.
The nutritional benefits are increased by our traditional fermentation process.
Researchers from Guildford developed a new strain of bacteria that can aid in the processing of cellulosic ethanol, making the procedure more efficient and less costly than traditional fermentation processes.