Results 51 to 60 of about 385 (124)

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

The Geographical Distribution of Lactose Tolerance‐Associated Alleles 13910*T and 13915*G Is Strongly Linked to Male Founder Events in Eurasia

American Journal of Human Biology, Volume 38, Issue 5, May 2026.
ABSTRACT Lactose tolerance (lactase persistence) represents a very progressive human adaptation, the origins of which remain incompletely understood. This study aims to examine the geographical distribution of the two alleles associated with lactose tolerance in Eurasia (13910*T and 13915*G) in relation to the main Y haplogroups and autosomal ancestry ...
Pavel Grasgruber
wiley   +1 more source

PRODUCTION OF KEFIR AND YOGHURT FROM CAMEL MILK

Camel milk represents an underutilized raw material for dairy processing in Uzbekistan, despite its high nutritional value and increasing global interest. This study investigated the production of kefir and yoghurt from raw dromedary camel milk using commercial starter cultures.
YUNUSKHODJAEVA, Khumora, MAKSUMOVA, Dilrabo, DODAEV, Kuchkor   +2 more
openaire   +1 more source

Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study demonstrated that milk type, probiotic culture, and storage period significantly influenced the physicochemical, textural, microbiological, and sensory properties of yogurt. Sheep and buffalo milk yielded yogurts with superior structural and sensory quality, whereas goat milk provided the most favorable environment for probiotic survival ...
Şevval Şevgin Demirhan, Seval Andiç, Şehriban Oğuz   +2 more
wiley   +1 more source

Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage

Czech Journal of Food Sciences
The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk ...
Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami, Fahad Y. Al-Juhaimi   +4 more
doaj   +1 more source

Active Polymers Containing Silver Nanoparticles Combined With Formulations Based on Essential Oils: Quality Effect on Cereals and Dairy Products

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Bioactive nanocomposite diffusion films containing plant essential oils (EOs) and silver nanoparticles (AgNPs) were fabricated and tested against foodborne pathogens, spoilage organisms, and insects in packaged foods. Films were based on chitosan (CH), poly(butylene adipate‐co‐terephthalate) (PBAT), and polylactic acid (PLA), containing ...
Tofa Begum, Peter A. Follett, Stephane Salmieri, Lana Moskovchenko, Monique Lacroix   +4 more
wiley   +1 more source

Effects of Polymerized Whey Proteins Isolates on the Quality of Stirred Yoghurt made from Camel Milk [PDF]

Journal of Food Processing & Technology, 2014
Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, antidiabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products.
openaire   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Developing Indigenous Plant‐Enriched Yogurt to Enhance Iron Solubility—A Collaboration With Senegalese Women Farmers

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Chidimma Ifeh, Edwin Allan, Aliou Ndiaye, Mary P. Miles, Wan‐Yuan Kuo   +4 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source