Results 91 to 100 of about 128,652 (307)
Temas Agrarios, 2015 Yogurt is a food produced by bacterial fermentation of milk that is beneficial to human health. The tuber rubas (Ullucus tuberosus) is a good alternative to human nutrition; however, this food is underexploited and its consumption is limited to a small ...
Ricardo A. Parra
doaj +1 more source
Elaboración de un yogurt tipo II de textura aflanada sabor a banano "buena fuente de fibra" [PDF]
, 2011 The current investigation consists in the development of a Type II yogurt flavored with banana, thick texture, and “good source of fiber”. Prototypes with different amounts of polydextrose and lactic culture were designed to determine the best ...
Muñoz Villacreses, Gisella Alexandra +1 more
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A case of yogurt central line‐associated bloodstream infection in a child with intestinal failure
Nutrition in Clinical Practice, EarlyView.Abstract Central line‐associated bloodstream infections (CLABSI) are a significant cause of morbidity in children with intestinal failure (IF). Probiotic therapy is discouraged in patients with IF because of the increased risk of bacteremia with the probiotic organism.
Nasiha Rahim +6 more
wiley +1 more source
Shipin gongye ke-jiTo investigate the effects of various functional sugars on the quality of low-temperature stirred yogurt, this study investigated the effects of zero sugar, sucrose, D-allulose, isomalto-oligosaccharides, trehalose, D-tagatose, and erythritol on pH ...
Minhua ZHANG +3 more
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Yogurt Kering Sebagai Starter pada Pembuatan Yogurt
Buletin Peternakan, 2013 Artikel dalam bentuk ...
openaire +3 more sources
Production of Oligosaccharides in Yogurt Containing Bifidobacteria and Yogurt Cultures
Journal of Dairy Science, 2002 Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to ...
L, Lamoureux, D, Roy, S F, Gauthier
openaire +2 more sources
Review of nutrition management of pediatric intestinal pseudo‐obstruction
Nutrition in Clinical Practice, EarlyView.Abstract Chronic intestinal pseudo‐obstruction (CIPO) is a rare, heterogeneous, and debilitating disorder characterized by profound intestinal dysmotility and severe nutrition challenges. Its presentation resembles that of mechanical bowel obstruction, but CIPO occurs in the absence of luminal obstruction.
Senthilkumar Sankararaman +5 more
wiley +1 more source
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Czech Journal of Food Sciences, 2011 Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated.
Svetlana Boycheva +3 more
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Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus Glomerata Roxb [PDF]
, 2017 Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor.
Marsono, Y. (Yustinus) +3 more
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Proteins: Structure, Function, and Bioinformatics, EarlyView.ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal +3 more
wiley +1 more source