Results 31 to 40 of about 73,371 (209)
Ciência Rural, 2018 : This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design ...
Fabiele Witschinski +7 more
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IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE [PDF]
Assiut Veterinary Medical Journal, 2011 The aim of the study was investigation of quality of settype yoghurt stabilized with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends.Fermentation was performed with two different starters (yoghurt culture, probiotic culture).
N. AL-AMOR, Y. HANAN, R. ATRA
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The beneficial effect of yoghurt containing Lactobacillus rhamnosus on caries prevention in children with diabetes mellitus type 1 [PDF]
Scripta Medica, 2022 Background / Aim: Children with type 1 diabetes mellitus are thought to have an increased risk of caries. This study aimed to examine the short-term effect (sixty days long) of commercially available yoghurt consumption containing the Lactobacillus ...
Lovrić Jovana +9 more
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The effects of probiotic and conventional yoghurt on lipid profile in women [PDF]
British Journal of Nutrition, 2010 Many studies have been done on the hypocholesterolaemic effect of probiotic yoghurt. The results, however, are not conclusive. The aim of the present study was to test the effect of probiotic and conventional yoghurt on the lipid profile in women. In a randomised trial, ninety female volunteers aged 19–49 years were assigned to three groups.
Sadrzadeh-Yeganeh, Haleh +5 more
openaire +3 more sources
Development of probiotic yoghurts with high protein content by ultrafiltration
NFS Journal, 2022 The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively)
Thaís Marini +6 more
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Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice [PDF]
Food Sci NutrBioactive, sensory, and physicochemical properties of beetroot pulp and orange juice‐fortified drinking yoghurt demonstrated formulation‐dependent differences among the three formulations. Sample B exhibited the maximum seedling DPPH radical‐scavenging activity and the maximum phenolic and flavonoid content, while Sample A had the maximum sensory ...
Khan M +5 more
europepmc +2 more sources
Scientific Reports, 2021 This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more GABA production
Farah Salina Hussin +6 more
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Probiotic Yoghurts From Ultrafiltered Concentrated Milk [PDF]
Acta Universitatis Cibiniensis. Series E: Food Technology, 2015 Abstract In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined.
Kozludzhova Siyka +5 more
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Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees [PDF]
Molecules, 2021 Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries ...
Dorota Najgebauer-Lejko +3 more
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Athletes Nourishment: Introducing Novel L-Glutamine Fortified Dairy Products [PDF]
Journal of Food and Dairy Sciences, 2018 L-glutamine (Gln) supplementation may provide beneficial effects for individuals special athletes. Gln fortified functional dairy products namely: plain probiotic set yoghurt, mango yoghurt, strawberry yoghurt, and karish cheese were produced in the ...
E. Ayad, F. Khalaf, M. A. E. Gomaa
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