Results 91 to 100 of about 22,721 (293)
The quality of strained yoghurt consumed in konya [PDF]
In this research, chemical and microbiological qualities of 14 strained yoghurt samples taken from Konya market were determined. It was found that microbiological qualities of strained yoghurt samples were low and chemically 78.57 % of samples differed ...
The quality of strained yoghurt consumed in Konya
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Antioxidant activity of yoghurt supplemented with natural additives
, 2017 The aims of this study were the estimation of difference in physiochemical properties and antioxidant activity of yoghurts supplemented by different natural additives.
Ananbeh, Hanadi Abd Al Rahman Ali +2 more
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Interactions of delivery systems modulating the digestibility of plant‐based proteins
Food Biomacromolecules, EarlyView.Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser +5 more
wiley +1 more source
Aktivitas Antibakteri Yoghurt Susu Sapi dan Yoghurt Susu Kedelai terhadap Shigella dysenteriae secara In Vitro [PDF]
, 2014 Penelitian dilakukan untuk menguji aktivitas antibakteri yoghurt susu sapi dan yoghurt susu kedelai terhadap Shigella dysenteriae secara in vitro. Yoghurt susu sapi dan yoghurt susu kedelai dibuat dengan menggunakan dua kultur bakteri starter yaitu ...
FITRIANARNI, DAHLIA
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Interactions between lactobacillus and yeast: A recent update
Food Biomacromolecules, EarlyView.Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen +10 more
wiley +1 more source
Analisis Strategi Pengembangan Usaha Yoghurt Pada Rinadya Yoghurt, Kabupaten Bogor [PDF]
, 2009 Usaha Kecil Menengah (UKM) ,merupakan salah satu motor penggerak perekonomian Indonesia karena telah terbukti mampu bertahan pada masa krisis ekonomi.Sektor industri pengolahan merupakan salah satu sector uang banyak dilakukan oleh UKM, yaitu sebesar 6 ...
Dewi, Mutiara
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Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
PEMBUATAN YOGHURT SUSU SAPI DENGAN BANTUAN MIKROORGANISME DALAM PLAIN YOGHURT MENGGUNAKAN ALAT FERMENTOR (MANUFACTURE OF COW’S MILK YOGHURT WITH THE HELP OF MICROORGANISMS IN PLAIN YOGHURT USING FERMENTOR) [PDF]
, 2012 Tugas akhir pembuatan yoghurt susu sapi dengan bantuan mikroba dalam plain yoghurt menggunakan fermentor ini ada dua variabel. Variabel yang pertama adalah pengaruh penambahan kadar mikroorganisme terhadap kadar asam laktat yang dihasilkan dan variabel ...
SUSILOWATI, SUSILOWATI
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Therapeutic effect of functional drinking yoghurt fortified with aqueous Cassia fistula pods extract on injured liver rats by cadmium chloride [PDF]
Egyptian Journal of NutritionThis study aimed to investigate the impact of fortifying drinking yoghurt with an aqueous extract of Cassia fistula pods (AECFP) at ratios 3, 6 and 9% on the chemical composition and sensory attributes of manufactured yoghurt. After that, the therapeutic
Azza Abdel-Ghany +2 more
doaj +1 more source