Results 31 to 40 of about 7,958 (213)
, 2020 Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity, and ...
Villeneuve, Sébastien +3 more
core +1 more source
Several Qualities of Sweet Potato Flavored Yogurt [PDF]
Food Technology Research JournalYogurt and sweet potato are both functional foods known for their rich nutrient content and beneficial health effects. In this study, six types of buffalo yogurt were produced by adding: 3.5% skim milk powder (control), 3.5% sweet potato powder (T1), 5 ...
Rehab H. Gab-Allah +2 more
doaj +1 more source
The value of imbibition and syneresis for dental impression on red seaweed: a laboratory experiment
Padjadjaran Journal of DentistryIntroduction: Alginate is a type of elastic dental impression, which is an irreversible hydrocolloid. The main components in sodium alginate can be obtained naturally through the extraction process from seaweed (Kappaphycus alvarezii).
Didin Erma Indahyani +2 more
doaj +1 more source
How to relax : Dynamics in colloid polymer composites during syneresis
, 2020 Soft colloidal solids are ubiquitous to life. Their stability is crucial to consumer products and the rich mechanical properties they exhibit make them valuable subjects to investigate to meet the growing demand for sustainable, high-quality materials ...
Wu, Qimeng
core +1 more source
Jurnal Agripet, 2016 ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi ...
Siti Rani Ayuti +4 more
doaj +1 more source
Structure and stability of ion induced whey protein aerated gels
Czech Journal of Food Sciences, 2013 The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process.
Marta Tomczyńska-Mleko
doaj +1 more source
Syneresis and vitreous hemorrhage in pseudophacia [PDF]
Graefe's Archive for Clinical and Experimental Ophthalmology, 1983 The eye of a 60-year-old man with a clinically very successful lens implant became available for pathological study after a very sudden and uncomplicated death about 6 months following cataract surgery. The following changes were found: slight non-granulomatous uveitis associated with foreign-body reaction to the lens implant and its supporting iris ...
openaire +3 more sources
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
β -Glucan from Saccharomyces cereviseae in skim yogurt production
Bioscience Journal, 2018 The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements.
Joice Sifuentes dos Santos +5 more
doaj +1 more source
Foods, 2022 Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and ...
Irena Barukčić +5 more
doaj +1 more source