Results 221 to 230 of about 3,675 (241)

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Journal of Food and Dairy Sciences, 2009
Samia M. El-Dieb, Fawziya H.R. Abd Rabo, Sanaa M. Badran, A. M. Abd El-Fattah, F. M. F. Elshaghabee   +4 more
openaire   +1 more source

An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Food Bioscience, 2021
Oktay Yerlikaya, Derya Saygılı, Asli Akpinar   +2 more
exaly  

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

International Journal of Dairy Technology, 2020
Mohammad Alizadeh, Zahra Ghasempour, Ehsan Moghaddas Kia   +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, Derya Saygılı, Oktay Yerlikaya   +2 more
exaly  

Optimisation of probiotic yoghurt production containing Zedo gum

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

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

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

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

Food Research International, 2014
Clarice Gebara, CARLOS Raimundo Ferreira Grosso, Mirna Lucia Gigante   +2 more
exaly  

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

Journal of Functional Foods, 2017
Talha Demirci, Kubra Aktas, Hale Inci ÖZTÜRK   +2 more
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

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

LWT - Food Science and Technology, 2013
Ninnart Chinprahast, Cheunjit Prakitchaiwattana   +1 more
exaly