Results 31 to 40 of about 22,721 (293)
PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN [PDF]
Arab Universities Journal of Agricultural Sciences, 2006 Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted
Gehan A.M. Hussein, I.E. Aumara
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Jurnal Agripet, 2022 . The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners.
Tama Mayna Kusuma Ningrum +2 more
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ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2009 The growth behavior and acid production of Lactobacillus casei -01 and Bifidobacterium bifidum Bb-12 in bio-yoghurt made with three different yoghurt starter cultures (YC- Fast 1, YC-380 and YC-180) were investigated.
F. M. F. Elshaghabee +4 more
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Foods, 2020 In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt.
Katarzyna Świąder +3 more
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Rheological and Antioxidant Properties of Purple Yam Yoghurt Enhanced with Alginate-Chitosan Microcapsule Bacteria [PDF]
BIO Web of ConferencesYoghurt is a diary product that contain with probiotics such as Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum. The microencapsulation process in bacteria increased the nutritional value of yoghurt.
Gofur Abdul +9 more
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Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria [PDF]
Acta Periodica Technologica, 2009 Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist.
Niketić Gordana B. +1 more
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Kualitas Kimia dan Organoleptik Yoghurt yang dibuat Menggunakan Kultur Yoghurt dan Jenis Susu yang Berbeda [PDF]
, 2020 This study aims to determine the chemical and organoleptic quality of yoghurt made using different milk and yoghurt culture types. This research was carried out on January 2020.
Purwantiningsih, Theresia Ika +1 more
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Advanced Science, EarlyView.ABSTRACT Autism Spectrum Disorder (ASD) is associated with gut microbiota dysbiosis, yet the contribution of specific microbial metabolic pathways remains unclear. Reanalysis of a public ASD cohort revealed reduced functional potential in microbial tryptophan oxidative metabolism.
Rui Guo +14 more
wiley +1 more source
Repurposing a Small Molecule Plant Hormone as a Tunable ON‐Switch for CAR‐T Cell Immunotherapy
Advanced Science, EarlyView.By engineering a receptor system integrating the plant auxin receptor AFB1 with its co‐receptor IAA7, we enable ligand‐dependent interactions triggered by the plant hormone auxins. This design allows rapid, reversible, and dose‐dependent T cell activation, resulting in potent cytotoxicity against B‐cell lymphoma in vitro and in vivo.
Hongxiang Zeng +16 more
wiley +1 more source
Effect of total solids standardization using different methods on mineral content of yoghurt
Mljekarstvo, 2021 Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture.
Firuze Ergin +3 more
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