Results 131 to 140 of about 11,624 (150)

Physicochemical and rheological characteristics of yoghurt produced from mixtures of cow and camel milk

, 2015
Hammadi, Ahlam, Ghnimi, Sami
core  

Relevance of Milk Composition to Human Longitudinal Growth from Infancy Through Puberty: Facts and Controversies. [PDF]

Nutrients
Borer KT.
europepmc   +1 more source

Effect of the combination of camel milk and cow milk on the microstructure, texture and viscoelastic properties of set yoghurt

, 2016
Hammadi, Ahlam, Fathallah, Hamed, Ghnimi, Sami   +2 more
core  

Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review. [PDF]

Foods
Ushidee-Radzi MA, Shin Yee C, Raja-Razali RB, Zahia-Azizan NA, Di Renzo T, Reale A, Nazzaro S, Marena P, Ilham Z, Abd Rahman N', Wan-Mohtar WAAQI.   +10 more
europepmc   +1 more source

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese. [PDF]

Pharmaceutics
D'Amico V, Cavaliere M, Ivone M, Lacassia C, Celano G, Vacca M, la Forgia FM, Fontana S, De Angelis M, Denora N, Lopedota AA.   +10 more
europepmc   +1 more source

Quantifying vitamin D intake among Aboriginal and Torres Strait Islander peoples in Australia. [PDF]

Eur J Clin Nutr
Neo B, Tilbrook D, Nannup N, Daly A, Dunlop E, Jacky J, Michie C, Prior C, Farrant B, Shepherd CCJ, Lawrence AS, Tescari E, Black LJ.   +12 more
europepmc   +1 more source

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics. [PDF]

Compr Rev Food Sci Food Saf
Tossou MW, Achaglinkame MA, Dari L, Sossa-Vihotogbé CNA, Bodor Z, Mörlein D.   +5 more
europepmc   +1 more source

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Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures

Small Ruminant Research, 2016
Abstract The present study was conducted with the objective of improving the processing properties of camel milk yoghurt by mixing with sheep milk and comparing 2 different starter cultures. Six types of yoghurts were produced from camel and camel–sheep milk mixture as follows: As1, As2, Bs1, Bs2, Cs1 and Cs2.
S. Ibrahem, I. E. Zubeir
exaly   +3 more sources

Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt

International Dairy Journal, 2016
Abstract Fifty three probiotic lactic acid bacteria (LAB) strains with high anti-oxidative activity from Xinjiang camel milk yoghurt were screened and identified. Four strains showed higher 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power than the reference strain Lactobacillus rhamnosus GG (ATCC53103) with strain FM-LP-4 ...
Yancun Zhao, Weilan Shao
exaly   +3 more sources

Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential

Food Reviews International
Elizabeth Alagbe, Poliana M de Souza
semanticscholar   +2 more sources