Results 91 to 100 of about 44,330 (308)
Inflammatory Factors in Allergic Rhinitis: A 20‐Year Bibliometric Mapping and Emerging Trends
Flavour and Fragrance Journal, EarlyView.This figure illustrates the bibliometric process and results of research on inflammatory factors of allergic rhinitis from 2004 to 2024 including data screening, global distribution, collaborative networks and the evolution of research hotspots. ABSTRACT Allergic rhinitis (AR) is driven by a network of inflammatory mediators released by mast cells ...
Shanshan Jing, Fengying Zhang, Qiqi Liu
wiley +1 more source
Erosive and buffering capacities of yogurt
, 2007 OBJECTIVE: The capability of drinks and foods to resist pH changes brought about by salivary buffering may play an important role in the erosion of dental enamel.
Caglar, Esber +2 more
core
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
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
FoodsWith the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and ...
Lijie Yang +3 more
doaj +1 more source
Physical Damage of Yogurt. The Role of Secondary Packaging on Stability of Yogurt
Journal of Food Protection, 1985 Vibratory motions are common to packaged products in the shipping and distribution environment. Using an MTS vibration table, low-fat plain yogurt (packaged in various shipping containers) was vibrated and then evaluated for phase separation (whey-off) during storage.
M L, Richmond +3 more
openaire +2 more sources
Combined effect of pressure and temperature for yogurt production [PDF]
, 2019 Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to ...
Gomes, Ana M. +5 more
core +1 more source
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
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
Postharvest Survival of Foodborne Pathogens on Strawberry Surfaces at Different Maturity Levels
Food Safety and Health, EarlyView.This study highlights the survival of E. coli and L. monocytogenes on strawberries at different maturity stages and storage temperatures. Predictive microbial modeling revealed temperature‐ and ripeness‐dependent survival trends, emphasizing the importance of temperature control and ripeness in developing effective strategies to enhance strawberry ...
Prachi Pahariya +3 more
wiley +1 more source