Results 81 to 90 of about 22,721 (293)

YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE

, 2022
Popular dairy product yoghurt is fermented with the potential of health-promoting characteristics. It is considered a nutrient-dense foodstuff enriched with calcium, providing bioavailable form.
Faiza Iqbal, Muhammad Anees Ur Rehman, Khurram Ashfaq, Idress Khan, Amna Azar   +4 more
core   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

PENERAPAN METODE FMEA DAN AHP DALAM PERUMUSAN STRATEGI PENGELOLAAN RESIKO PROSES PRODUKSI YOGHURT

Jurnal Teknologi Pertanian, 2017
ABSTRAK Analisis risiko produksi merupakan aspek penting dalam menjamin keberhasilan produksi dan bisnis. Riset ini bertujuan menganalisis risiko produksi yoghurt, mengidentifikasi faktor-faktor yang menyebabkan terjadinya risiko produksi yoghurt, dan ...
Muchlis Dwi Prasetiyo, Imam Santoso, Siti Asmaul Mustaniroh, Purwadi Purwadi   +3 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Formulasi Yoghurt Probiotik Karbonasi Dan Potensi Sifat Fungsionalnya

, 2014
Yoghurt merupakan salah satu produk olahan susu fermentasi. Penambahan gas karbondioksida (karbonasi) pada yoghurt merupakan inovasi salahsatu pengembangan produk asal yoghurt.
Burton, Edgina
core  

Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

, 2021
Kalaba Yoghurt which is a traditional dairy product is produced from milk cream and in Kalaba Town, Avanos district of Nevşehir. In this study, it was aimed to investigate the possibilities of using Kalaba yoghurt as a substitute for mascarpone and ...
Esen, Mustafa Kadir, Demir Özer, Ezgi, İçigen, Melih, Özer, Cem Okan   +3 more
core   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

PELATIHAN PEMBUATAN YOGHURT DI KECAMATAN PEDURUNGAN KOTA SEMARANG

Abdimas Unwahas: Jurnal Pengabdian Masyarakat Unwahas, 2018
Yoghurt merupakan produk hasil olahan susu yang mengalami fermentasi dengan menggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus yang baik untuk pencernaan dimana dapat mengurangi zat – zat beracun dalam tubuh.
Farikha Maharani, Rosida Dwi Ayuningtyas
doaj   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt

Applied Food Research
The study investigates the impact of banana powder on the proximate composition, physicochemical, and rheological properties of soy yoghurt. The fermentation kinetics of soy yoghurt were assessed by monitoring the pH, which changed from 6.8 to 4.4 after ...
Victor Vicent
doaj   +1 more source