Results 111 to 120 of about 73,371 (209)

The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes

مجله دانشکده پزشکی اصفهان, 2014
Background: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran.
Azadeh Bayat, Motahar Heydaribeni, Awat Feizi, Bijan Iraj, Reza Ghiasvand, Gholamreza Askari   +5 more
doaj  

Survival of Lactobacillus acidophilus in low fat stirred yoghurt containing barley Beta-Glucan [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2016
Effectiveness of probiotic food depends on the survival of probiotic in foods. Therefore, it is important to monitor the survival of probiotic organisms during the production and storage of foods.
M. Badri, A. Alizadeh
doaj  

Concentration changes of aroma components in plain and probiotic yoghurt during storage

Mljekarstvo, 2005
In this study, two types of yoghurt, plain yoghurt and probiotic yoghurt purchased from Croatian and Slovenian market, were stored for up to 25 days at two different temperatures (+4 ºC, +20 ºC).
Mirjana Hruškar, Marina Krpan, Nada Vahčić, Ivana Bucak   +3 more
doaj  

Microbial dynamics biochemical transformation and nutritional implications of lactic acid fermentation in yoghurt

Discover Food
One of the most popular fermented dairy products in the world, yoghurt is created when certain starter cultures ferment milk with lactic acid. The microbiological, biochemical, and nutritional elements of yoghurt fermentation are thoroughly summarized in
Mukul Machhindra Barwant, Nitin Govindprabhu Suradkar, Jagdish K. Sangle, Neela Satheesh, Priyanka Kumari, Jeewan Singh, Indra Rautela, Gebremichael Gebremedhin Hailu   +7 more
doaj   +1 more source

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt. [PDF]

Foods, 2020
Tsevdou M, Ouli-Rousi M, Soukoulis C, Taoukis P.   +3 more
europepmc   +1 more source

Emprego da microfiltração tangencial na obtenção de leite fermentado prebiótico [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2009.Através do processo de microfiltração (MF) em substituição a pasteurização do leite, foi ...
Debon, Janaina
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Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product

Dairy
The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt.
Fatimah Eesee Jaafar, Hassan Hadi Mehdi Al Rubaiy, Alaa Kareem Niamah   +2 more
doaj   +1 more source

Perfil de compostos voláteis e propriedades físicas e químicas de iogurte probiótico mantido sob refrigeração [PDF]

, 2011
Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2011O objetivo deste trabalho foi avaliar as propriedades físicas e químicas e o perfil de ...
Tanello, Ana Cristina
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The development of probiotics for use in the ostrich farming industry in South Africa [PDF]

, 2011
Includes bibliographical references.Ostrich farming in South Africa is an important industry but it often suffers from high mortality rates among the ostrich chicks.
Du Toit, Elloise
core  

The effect of utilization of soy milk in probiotic yoghurt [PDF]

, 2007
Bu araştırmada inek sütü ve soya sütü belirli oranda karıştırılarak probiyotik yoğurt üretilmiştir. Çalışmada kullanılan soya sütü laboratuvar koşullarında Cornell yöntemi kullanılarak soya fasulyesinden su ekstraksiyonu yolu ile elde edilmiştir ...
Özbey, Fatih, Saldamlı, İlbilge, Topçu, Ali   +2 more
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