Results 91 to 100 of about 3,675 (241)
Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn
Acta Universitatis Cibiniensis. Series E: Food Technology, 2013 Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut.
Tifrea Anca +3 more
doaj +1 more source
Foods, 2019 In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of ...
Oya Berkay Karaca +4 more
doaj +1 more source
Probiotic stability of yoghurts during refrigerated storage
Egyptian Academic Journal of Biological Sciences, G. Microbiology, 2013 Des souches probiotiques ont été isolées à partir du fromage, de la dinde et du dimity et de produits fermentés (rayb, lait zeer, fromage kariesh), criblées pour le temps de coagulation du lait écrémé. Les sept isolats efficaces dont le lait écrémé coagulant ont été identifiés comme Bifidobacterium spp (RC1 b8, RC4 b2, FC1b1, SC1 a4, LZ1b8 et LZ1a7)et ...
Simak Ali, O. Saad, S A Hussein
openaire +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 more
wiley +1 more source
The application of isothermal microcalorimetry for studying mixed probiotic cultures
, 2015 The main aim of this research was to explore the potential of the isothermal microcalorimeter to detect bacteria in mixed cultures; applied to investigate the antagonistic effect of commercial probiotics against pathogens and each other; and also the ...
Fredua-Agyeman, M
core
, 2021 The current study was performed to assess the viability of probiotic bacteria and physicochemical properties of setyoghurt made of milk obtained from two indigenous cattle types [Thamankaduwa white (TW) and Lankan cattle] and two exotic cattle breeds ...
Prasanna, PHP +4 more
core +1 more source
Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation. [PDF]
Int J Mol Sci, 2023 Zahid HF +6 more
europepmc +1 more source
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt. [PDF]
Food Technol BiotechnolResearch background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product.
Çınar ŞB +4 more
europepmc +2 more sources
[Yoghurt: a probiotic Mediterranean food].
Archivos latinoamericanos de nutricion, 2005 Yoghurt is a traditional Mediterraean food, based on milk and specific living cultures. Most recent research shows that yogurt bacteria are able to survive passage through the human intestine. Yogurt containing viable starter cultures has been shown to improve lactose digestion in lactose-intolerant people.
openaire +1 more source
Usage of rice milk in probiotic yoghurt production
, 2016 There are previous studies focusing on the production of probiotic and fermented dairy products made using vegetable based raw materials like oats and soy, however there is a limited number of studies on the usage of rice milk in fermented dairy products.
Uzuner A.E. +4 more
openaire +4 more sources