Results 211 to 220 of about 11,455 (263)

Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025. [PDF]

Foods
Mis NF, Jakše B, Kreft S, Vovk A, Fras Z.   +4 more
europepmc   +1 more source

Effect of immunoglobulin G supplementation on stability, fatty acid profile, organic acids, lipid oxidation and sensory features of cheddar cheese. [PDF]

BMC Microbiol
Barkat S, Nadeem M, Rahim MA, Mahmoud MH, Aubourg SP, Zongo E.   +5 more
europepmc   +1 more source

Is yoghurt a source of gastroenteritis?

JPMA. The Journal of the Pakistan Medical Association, 1996
A, Ahmed, S, Syed, S, Hafiz, N A, Jafarey   +3 more
openaire   +1 more source

Case note: ECLI:NL:RBNNE:2017:3480 (Yoghurt Barn/Yoghurt Farm)

Intellectuele Eigendom & Reclamerecht, 2018
openaire   +1 more source

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Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

International Dairy Journal, 1997
Viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commercial starter cultures. The titratable acidity, pH and dissolved oxygen content showed similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the
Nagendra P Shāh
exaly   +4 more sources

Botulism in yoghurt

Nursing Standard, 1989
At least 18 people were rushed to hospital last week suffering from botulism, the most dangerous form of food contamination.
openaire   +2 more sources

Survival of dairy-associated yeasts in yoghurt and yoghurt-related products

Food Microbiology, 2002
The poor survival of probiotic bacteria added to yoghurts is mainly attributed to the low pH of the product environment. Since yeasts have the ability to metabolize organic acids, resulting in a decrease in acidity, the inclusion of yeasts as part of the normal microflora, in association with probiotic bacteria has been suggested with the intention to ...
Analie Lourens-Hattingh, Bennie C. Viljoen   +1 more
openaire   +1 more source

Aflatoxin M1 in yoghurts in Portugal

International Journal of Food Microbiology, 2004
Aflatoxin M1 (AFM1) may occur in milk and milk products, resulting from the ingestion of aflatoxin B1 in feedstuffs by dairy cow. Ninety-six samples of commercial yoghurts (48 natural yoghurts and 48 yoghurt with pieces of strawberries) that are produced in Portugal were analyzed for the presence of AFM1 by immunoaffinity column extraction and high ...
Maria Lígia, Martins, H Marina, Martins
openaire   +2 more sources

Optimisation of foam‐mat drying of yoghurt and properties of powdered yoghurt

International Journal of Dairy Technology, 2019
Foam‐mat drying was optimised by studying the effects of different concentrations of soy lecithin on foam density and foam expansion of yoghurt. Sample thickness was studied by drawing drying and moisture ratio curves during drying in electric tray dehydrator at 58–63 °C.
Manisha Malik, Alka Sharma
openaire   +1 more source

Plain yoghurt vs. yoghurt with probiotic

2002
In this study two kinds of yoghurt (plain yoghurt samples and yoghurt samples with probiotic) were stored within 10 days on two different temperatures and every two days changes aroma profiles (acetaldehyde, diacetyl, ethanol and lactic acid) were established. At the same time sensory evaluation was carried out too.
Vahcic, Nada, Hruškar, Mirjana, Krpan, Marina   +2 more
openaire   +1 more source