Results 91 to 100 of about 11,455 (263)

What Endocrinologists Should Know About Iodine: Population Deficiency, Individual Excess and Misinformation in the United Kingdom

Clinical Endocrinology, EarlyView.
ABSTRACT Iodine deficiency, once considered eliminated in the United Kingdom, has re‐emerged, particularly among women of reproductive age, in whom requirements are increased during pregnancy and lactation. The declining consumption of dairy and white fish, the emerging use of unfortified plant‐based milk alternatives, and the absence of a national ...
Peter N. Taylor, Malcolm Prentice, Sarah Bath, Emilie Combet, Nadia Schoenmakers, Vicki E. Smith, Fraser W. Gibb, Nicola Zammitt, Onyebuchi Okosieme, Kristien Boelaert, John Lazarus, Mark Vanderpump   +11 more
wiley   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality

Animal Production: Indonesian Journal of Animal Production, 2006
The objective of the research was to investigate the effects of addition of different levels lemuru seafish oil on skim milk-based yoghurt in order to produce good quality and marketable yoghurt.
TY Astuti, T Setyawardani
doaj  

Is it yoghurt or is it a dessert? [PDF]

Proceedings of the Nutrition Society, 2017
B.J. Kemp, T.T. White-Flynn, O.C. Lyons, B.E. Cronin, C.B. O'Donovan, C.M. Donovan, M.A.T. Flynn   +6 more
openaire   +1 more source

Bilateral infantile Frey syndrome mimicking food allergy: A case report

Pediatric Investigation, EarlyView.
Yuki Ohara, Mayumi Fujita, Chisato Inuo
wiley   +1 more source

Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory‐Based Study Focused on pH

International Journal of Dental Hygiene, EarlyView.
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung, Hyun‐Kyung Yim, Ji‐Hyun Min   +2 more
wiley   +1 more source

Efficacy of Adjunct PRObiotics as Compared to the Standard Care in Moderate Unipolar Depression Among Geriatric Patients: A Randomized Double‐Blind Placebo‐Controlled Pilot Multi‐Center Trial (PRODG)

Journal of the American Geriatrics Society, EarlyView.
ABSTRACT Objective To evaluate the efficacy of adjunct probiotic supplementation (Lactobacillus helveticus and Bifidobacterium longum) alongside standard care compared to placebo in older adults with moderate unipolar depression. Methods A randomized, double‐blind, placebo‐controlled pilot trial was conducted at two tertiary centers.
Preeti Sinha, Prasun Chatterjee, Preethy Kathiresan, Karishma Sundara Raju, Rasika Panwar, Aparna Mukherjee, Gunjan Kumar, Jerin Jose Cherian, Anoop Velayuthan, Avinash Chakrawarty, Sarnendu Mondal, Manoj Kalita, Spriha Kamboj, Sreyashi Sen, Mounamukhar Bhattacharjee, Manaswini Mondal, Kalyan Bhowmik, Sovonlal Mukherjee, Indranil Saha, Atanu Kumar Dutta, Asim Saha, Amit Chakrabarti, Abhinaba Ghosh, Saibal Das   +23 more
wiley   +1 more source

STUDI PENGARUH PENGGUNAAN BIFIDOBAKTERIA TERHADAP FLAVOR YOUGHURT [Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt]

Jurnal Teknologi dan Industri Pangan, 2005
This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes.Results of
Anton Apriyantono4), Mirnawati Sudarwanto3), Adi Sudono2), Suryono1)   +3 more
doaj  

(De)Legitimizing Language Policing: Enregisterment and Linguistic Authority in Taiwan's Digital Public

Journal of Sociolinguistics, EarlyView.
ABSTRACT This study investigates how ordinary Taiwanese netizens perform linguistic authority by policing others’ use of Mainland Chinese expressions in everyday online interactions not originally intended to be political and how such policing is subsequently supported, resisted, or (de)legitimized in the context of Taiwan–China relations. Three orders
Hsi‐Yao Su
wiley   +1 more source

Additives in yoghurt production

Mljekarstvo, 2008
In yoghurt production, mainly because of sensory characteristics, different types of additives are used. Each group, and also each substance from the same group has different characteristics and properties.
Milna Tudor, Dubravka Samaržija, Jasmina Havranek   +2 more
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