Results 101 to 110 of about 11,521 (263)

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
doaj  

Parental and Healthcare Professional Experiences of Food Allergen Introduction During Complementary Feeding: A Behavioural Theory–Informed Systematic Review

Allergy, EarlyView.
ABSTRACT Background IgE‐mediated food allergy burdens individuals, families and healthcare systems. Randomised controlled trials indicate early introduction and regular consumption of common food allergens in infancy can reduce food allergy risk. Few studies have explored parental and healthcare professional experiences. This systematic review examines
Karen Wright, Amelia Dennis, Luise V. Marino, Stephanie Easton, Samantha Hornsey, Sebastien Pollet, Misbah Primett, Goldie Putrym, Susan Dixon, Helen Reynolds, Anna Rattu, Miriam Santer, Ingrid Muller, Graham Roberts, Ben Ainsworth   +14 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  

Bilateral infantile Frey syndrome mimicking food allergy: A case report

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

Nut Consumption and Sperm Quality in Healthy Men: Results From the Led‐Fertyl Study

Andrology, EarlyView.
ABSTRACT Background Nuts are rich in antioxidants and other bioactive compounds, and recent evidence suggests that their regular consumption may be associated with sperm quality. However, the current scientific evidence remains limited and inconsistent.
Estefanía Dávila‐Córdova, Nancy Babio, Cristina Valle‐Hita, María Fernández de la Puente, Alfonso Beltran‐Arasa, Miguel Cebrián‐Puig, Violeta Fambuena‐Perez, Iván García‐Serrano, Michelle M. Murphy, Jordi Salas‐Salvadó, Albert Salas‐Huetos   +10 more
wiley   +1 more source

Lifestyle Management in Menopause: A Systematic Review of Women With Premature Ovarian Insufficiency

Clinical Endocrinology, EarlyView.
ABSTRACT Objective Premature ovarian insufficiency (POI), the loss of ovarian function before age 40, increases the risk of cardiovascular disease, low bone mineral density, dementia and psychological distress. Lifestyle interventions reduce chronic disease risk in other populations and, with hormone therapy, may improve health outcomes in POI.
Ladan Yeganeh, Nathalie Vermeulen, Carolyn Ee, Helena Teede, Amanda J. Vincent   +4 more
wiley   +1 more source

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

KARAKTERISTIK KIMIA DAN MIKROBIOLOGI YOGHURT BUBUK KACANG TUNGGAK (Vigna unguiculata L.) METODE PENGERINGAN BEKU (KAJIAN PENAMBAHAN STARTER DAN DESKTRIN)

Jurnal Pangan dan Agroindustri, 2014
Yoghurt merupakan minuman probiotik yang ada dipasaran. Kebanyakan yoghurt dibuat dari susu hewani padahal masih banyak sumber bahan baku nabati dapat digunakan untuk pembuatan yoghurt, salah satunya adalah kacang tunggak.
Ali Masykur, Joni Kusnadi
doaj  

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

Redefining Grandparenting in Autism: A Qualitative Study of Emotional Experience and Role of Grandparents

Family Relations, EarlyView.
ABSTRACT Objective The aim of this study was to explore the emotional experience and the specific role of grandparents of a child with autism. Background Grandparents are recognized as an important source of family support to maintain family balance, especially in families of a child diagnosed with autism.
Mathilde Duflos, Zoé Chapet, Caroline Giraudeau   +2 more
wiley   +1 more source