Results 41 to 50 of about 3,675 (241)

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides

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, Débora Demartini, Josiane Kilian, Rogério Marcos Dallago, Clarissa Dalla Rosa, Rogério Luis Cansian, Eunice Valduga, Juliana Steffens   +7 more
doaj   +1 more source

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, Elmadfa, Ibrahim, Djazayery, Abolghasem, Jalali, Mahmoud, Heshmat, Ramin, Chamary, Maryam   +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, Darlila Aparecida Gallina, Elizabeth Harumi Nabeshima, Alexandre Nunes Ponezi, Katya Anaya, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco   +6 more
doaj   +1 more source

Viability of probiotic strains in cultured milk (CM) beverages and probiotic yoghurt (Y) products during storage.

, 2022
A, Viability of probiotic strains in cultured milk (CM) beverages; B, Viability of probiotic strains in probiotic yoghurt (Y) products. YM, Yo mix 95.
Marwa G. Allam (12184551), Amira M. G. Darwish (12184548), Eman H. E. Ayad (12184557), Enaam S. Shokery (12184554)   +3 more
core   +1 more source

GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

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, Shyan Yea Chay, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Belal J. Muhialdin, Mohd Syahmi Abd Ghani, Nazamid Saari   +6 more
doaj   +1 more source

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
doaj   +1 more source

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

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, Goranov Bogdan, Boyanova Petya, Yanakieva Velichka, Dushkova Mariya, Dinkov Kolyo   +5 more
openaire   +2 more sources

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