Results 91 to 100 of about 130,330 (302)
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Effect Of Variation Of Sugar And Starter Total Quality And Yogurt Acidity Soursop Fruit Skin With Natural Dyes Dragon Fruit [PDF]
, 2015 Yogurt is a fermented milk product with the addition of lactic acid bacteria starter. The bacteria that play a role in the process of fermentation yogurt in general is Lactobacillus bulgaricus and Streptococcus thermophilus.
, Dra. Suparti, M.Si +1 more
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Influence of Yogurt and Acidophilus Yogurt on Serum Cholesterol Levels in Mice
Journal of Dairy Science, 1997 The effects of yogurt and acidophilus yogurt on the weight gain, serum cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol, triglycerides, and the numbers of fecal lactobacilli and coliforms were investigated in mice assigned to three dietary treatments for 56 d: 1) commercial rodent chow and water (control), 2 ...
Akalin A.S., Gönç S., Düzel S.
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Food Chemistry: XFat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges.
Dong Hyun Keum +3 more
doaj +1 more source
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
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 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
doaj +1 more source
FACTORS INFLUENCING THE PURCHASE OF YOGURTS AND DAIRY DESSERTS OF PRIVATE LABEL [PDF]
, 2018 Private labels play a key role in Marketing strategy and they have been studied by several researchers. In order to respond to adaptations to the market, private labels are fundamental to the retailers’ strategies.
Lopes, João, Silvério, Marta
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