Results 141 to 150 of about 3,675 (241)
The effects of probiotic yoghurt on C-Reactive Protein in type 2 diabetic patients
, 2013 Background: Chronic inflammation plays a major role in the progression of diabetes and its cardiovascular complications. The aim of the present study was to investigate the effects of probiotic yoghurt on blood sugar and C-Reactive Protein concentration ...
mitra Niafar +4 more
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Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.The polyphasic approach (morphology, physiology, biochemistry and genetics) was used to characterize Acetobacter indonesiensis strain UNPADCC 01‐5, which was isolated from oncom merah. The strain's potential as a culture for acidic fermentations and a biofunctional agent was supported by its adaptive characteristics, which included acid tolerance ...
Yolani Syaputri +9 more
wiley +1 more source
Faecal Attraction: 40 Years of Research in Gut Microbiology
Nutrition Bulletin, Volume 51, Issue 2, Page 269-275, June 2026.ABSTRACT This article summarises the 2025 British Nutrition Foundation Annual Lecture given on 25/11/25. It overviews aspects of research in anaerobic microbiology, principally involving the human gut. Until October 2025, Gibson was Professor of Food Microbiology at the University of Reading.
Glenn R. Gibson
wiley +1 more source
A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt
, 2003 Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt.
Miller, Craig William
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Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France
Nutrition Bulletin, Volume 51, Issue 2, Page 245-257, June 2026.ABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Rozenn Gazan +4 more
wiley +1 more source
Effects of Fat Substitute on Survived Probiotic Bacteria in Yoghurt Ice Cream [PDF]
, 2009 Probiotic is the microorganism which exists mostly in the products that processed from the fermented milk. The probiotic in the products contributes in the digestive system of a human, in addition it will help to make the alimentary canal work normally ...
Charoenchai, Amornrat +1 more
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Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt
, 2003 Four batches of set yoghurts were made with yoghurt culture Streptococcus thermophilus DD134 incorporating probiotic bacteria (Lactobacillus acidophilus CSCC 2401 and Bifidobacterium infantis CSCC1912) in different states: free, freshly encapsulated ...
Godward, Georgia +1 more
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, 2014 The study aimes to determine the effect of different drying temperature and albumen level on the quality of powdered yoghurt probiotic produced by foam-mat drying method.
Nurliyani, Nurliyani +2 more
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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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Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients
, 2013 The effect of the fortification with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on antioxidant activity of probiotic yoghurt, containing Bifidobacterium lactis Bb12, was investigated.
El S.N., Dinkci N., Akalin A.S., Unal G.
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