Results 191 to 200 of about 73,371 (209)

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Journal of Functional Foods, 2017
Hale İnci Öztürk, Kubra Aktas, Nihat Akın   +2 more
exaly  

Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

International Journal of Dairy Technology, 2020
Asli Akpinar, Oktay Yerlikaya, Derya Saygılı   +2 more
exaly  

Optimisation of probiotic yoghurt production containing Zedo gum

International Journal of Dairy Technology, 2012
Zahra Ghasempour, Mohammad Alizadeh
exaly  

Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization

Journal of Food Processing and Preservation, 2015
Ramona Massoud, Vajiheh Fadaei, Kianoush Khosravi-Darani, Hamid Reza Nikbakht   +3 more
openaire   +1 more source

Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures

International Dairy Journal, 1997
Nagendra P Shah
exaly  

Effect of microencapsulation of LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

Food Research International, 2014
Clarice Gebara, Mirna Gigante, Maria Cecília E Ribeiro   +2 more
exaly  

Optimization of process conditions for developing yoghurt like probiotic product from peanut

LWT - Food Science and Technology, 2016
Manisha Mangal, Sangita Bansal, Deep Narayan Yadav   +2 more
exaly  

Physicochemical properties of probiotic frozen yoghurt made from camel milk

International Journal of Dairy Technology, 2011
Elsayed Ismail
exaly  

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

International Journal of Dairy Technology, 2011
Andreja Leboš-Pavunc, Jagoda Šušković, Sunčica Beluhan   +2 more
exaly  

Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects

International Journal of Food Science and Technology, 2013
Dimitris Tsaltas, Iakovos S Pantelides, George Botsaris   +2 more
exaly