Results 11 to 20 of about 73,371 (209)
Should yoghurt cultures be considered probiotic? [PDF]
British Journal of Nutrition, 2005 Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus ...
Guarner, Francisco +5 more
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PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN [PDF]
Arab Universities Journal of Agricultural Sciences, 2006 Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted
Gehan A.M. Hussein, I.E. Aumara
doaj +3 more sources
Dying in Yoghurt: The Number of Living Bacteria in Probiotic Yoghurt Decreases under Exposure to Room Temperature [PDF]
Digestion, 2010 <i>Background/Aims:</i> While probiotic bacteria are successfully used in the treatment of ulcerative colitis, the effect of commercially available probiotic products is still controversial. Here, we study whether the number of living probiotic bacteria in yoghurts is altered by an interruption of the cold chain. <i>Methods:</i>
Scharl, M +3 more
openaire +6 more sources
Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers [PDF]
Journal of Food and Dairy Sciences, 2021 The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied.
E. Atwaa +3 more
doaj +1 more source
Pakistan Armed Forces Medical Journal, 2023 Objective: To compare the efficacy of Probiotics with the yoghurt in the management of children with acute diarrhoea in terms of frequency and consistency of stools. Study Design: Quasi-experimental study.
Romisa Rehman +5 more
doaj +1 more source
Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [PDF]
Journal of Food and Dairy Sciences, 2020 The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated.
Mahytab Ramadan +2 more
doaj +1 more source
Bacterial production of poly-γ-glutamic acid and evaluation of its effect on the viability of probiotic microorganisms [PDF]
, 2012 A thesis submitted for the degree of Doctor of Philosophy By Aditya Bhat, MScPoly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made up of repeating units of glutamic acid and can be potentially used for multiple applications.
Bhat, Aditya
core +3 more sources
Fermentation, 2023 Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides)
Alessandra Aiello +5 more
doaj +1 more source
Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
International Journal of Food Science, 2022 In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control.
Enas Almghawesh +2 more
doaj +1 more source
Physico-chemical properties of probiotic yoghurt produced with transglutaminase [PDF]
Acta Periodica Technologica, 2007 The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated.
Milanović Spasenija D. +4 more
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