Results 51 to 60 of about 22,721 (293)
Effect of Konjac Glucomannan with Different Oxidizing Degrees on the Quality of Set-type Yoghurt
Shipin gongye ke-jiThe food concept of "healthy low-fat" had attracted significant public attention in recent years. Oxidized konjac glucomannan (OKGM) was introduced as a fat replacer to address the issue of low gel strength in low-fat yoghurt.
Yuan LUO +4 more
doaj +1 more source
Agritech, 2015 The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and ...
Widodo Widodo +2 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT This paper examines how mandatory disclosure of added sugar content on the updated U.S. Nutrition Facts Panel (NFP) affects consumer demand and market outcomes. Using NielsenIQ Retail Scanner Data (2015–2020) and a random coefficient discrete choice model, we estimate how added sugar labeling influences purchasing behavior in yogurt and cookie
Yuxiang Zhang, Yizao Liu
wiley +1 more source
Border harm and affective injustice: The politics of anger at the Melilla border, Spain
American Journal of Community Psychology, EarlyView.Abstract This article examines protests in a detention center in Melilla, Spain—a site where structural violence intersects with the everyday harms of confinement. Adopting a justice and dignity‐centered perspective, we analyze grassroots forms of resistance emerging at the border. The study focuses on the protests of Tunisian migrants and explores the
Corina Tulbure
wiley +1 more source
Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products [PDF]
International Dairy Journal, 2011 The aim of this work was to obtain information about how perceptible sensory differences affect consumer acceptability for yoghurt and a yoghurt-like product. Descriptive sensory profiles of six commercial samples, three of plain yoghurt and three of plain fermented milk, were determined using a trained panel (n = 10).
Bayarri, Sara +3 more
openaire +2 more sources
Analysis of molecular interactions between yoghurt bacteria by an integrated genomics approach [PDF]
, 2009 The lactic acid bacteria (LAB) are a group of Gram-positive bacteria that ferment sugars such as lactose to produce mainly lactic acid. LAB are a group of industrially important microorganisms that are applied for the production of many fermented foods ...
Sieuwerts, S.
core
Consumer Psychology Review, EarlyView.Abstract Past research suggests that people exhibit robust waste aversion. However, many consumers routinely feel that they waste not only goods but also time, money, energy, and emotion and would be hard‐pressed to imagine their lives otherwise. Why does consumer waste persist? In this paper, we first propose a definition for consumer waste.
Marissa A. Sharif, Cait Lamberton
wiley +1 more source
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT Adsorption is the simplest method of enzyme immobilization, but it often requires additional treatments to improve stability. These treatments, however, may impact enzymatic activity. This study investigated the effect of crosslinking on the stability of β‐galactosidase immobilized by adsorption on A‐568 resin and its implications for ...
Aliou Toro Lafia +3 more
wiley +1 more source
Minimising generation of acid whey during Greek yoghurt manufacturing
, 2017 Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry.
Vasiljevic, Todor +5 more
core +1 more source