Results 41 to 50 of about 73,371 (209)

Berry pulp incorporation into probiotic yoghurt: Microbiological, textural and sensory properties, and antioxidant activity

Mljekarstvo
The effect of different berry fruits on the bacterial survival, antioxidant, textural, and sensory characteristics of probiotic yoghurt containing Lactobacillus acidophilus LA-5, and Bifidobacterium animalis subsp.
Elif Hacıoğlu, Gülfem Ünal
doaj   +1 more source

Automatic Yoghurt Making Using Digital PI for Fermentation Temperature Control [PDF]

, 2011
It is hard to observe yoghurt making manually in long time period and in a large scale production. Thus, it is crucial to develop a controlling instrumentation that can give a continous yoghurt making process temperature and pH without any human ...
Zakaria, Mohamad Fauzi bin, Zaid, Amran Mohd, Yuniarti , Diah   +2 more
core   +1 more source

Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]

, 2012
The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
core   +1 more source

Microbiological, antioxidant, and sensory properties of probiotic yoghurt enriched with different strawberry varieties

Mljekarstvo
The influence of different strawberry varieties on the microbiological, antioxidant and sensory properties of probiotic yoghurt, containing Bifidobacterium animalis subsp. lactis Bb12, were monitored for 21 days.
Gülfem Ünal, Elif Özer, Vildan Akdeniz, Fatih Şen, Yüksel Tüzel   +4 more
doaj   +1 more source

Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2015
The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries).
Ancuţa M. ROTAR, Dan Cristian VODNAR, Florina BUNGHEZ, Giorgiana Mihaela CĂTUNESCU, Carmen R. POP, Mirela JIMBOREAN, Cristina A. SEMENIUC   +6 more
doaj   +1 more source

Hypocholestorolemic effects of probiotic yoghurts

Innovative Journal of Medical and Health Science, 2019
Cardiovascular disease is one of the most important reasons of death in the world and high levels of cholesterol is concerned as an essential risk factor for cardiovascular disease, thus a decrease in serum cholesterol levels can decrease cardiovascular disease.
openaire   +2 more sources

Gut Microbial Topology and Metabolic Signatures Associated With Colorectal Neoplasia

Advanced Science, EarlyView.
The gut microbiota organizes into two robust association patterns linked to colorectal neoplasia risk. Topological shifts in microbial networks are associated with metabolite alterations and may shape host responses during disease development. ABSTRACT Alterations of gut microbial communities impact health.
Kai Song, Youwen Qin, Jiahui Luo, Liping Liu, Chenyu Luo, Yinbin Qiu, Yiyi Zhong, Huanzi Zhong, Kui Wu, Meng Ni, Dong Wu, Min Dai, Shida Zhu, Hongda Chen   +13 more
wiley   +1 more source

Structural Variants in the Human Genome Associated With Gut Microbiome and Blood Metabolic Traits With Potential Causal Links

Advanced Science, EarlyView.
Based on a multi‐omics cohort of 2002 individuals comprising high‐depth whole‐genome and metagenomic sequencing data, blood metabolites, and detailed questionnaires, we identified 138 859 high‐confidence SVs, uncovering 36 significant SV–microbiome associations and 48 SV–blood metabolite associations.
Qun Zhou, Keqing Wang, Junhong Chen, Haoyu Wang, Xinjiang Tan, Xuanlin Huang, Zhiyin Lin, Xun Xu, Xin Jin, Shaoqiao Zhang, Liang Xiao, Yuanqiang Zou, Tao Zhang, Xiaomin Liu   +13 more
wiley   +1 more source

Analysis of molecular interactions between yoghurt bacteria by an integrated genomics approach [PDF]

, 2009
The lactic acid bacteria (LAB) are a group of Gram-positive bacteria that ferment sugars such as lactose to produce mainly lactic acid. LAB are a group of industrially important microorganisms that are applied for the production of many fermented foods ...
Sieuwerts, S.
core  

Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [PDF]

Journal of Food and Dairy Sciences, 2020
Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic
E. Abd El-Wahed, E. Abd El-Sattar, Mahetab Ramadan   +2 more
doaj   +1 more source