Results 101 to 110 of about 44,330 (308)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

Food Chemistry: X
Fat-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, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han   +3 more
doaj   +1 more source

YOGURT KERING SEBAGAI STARTER PADA PEMBUATAN YOGURT

, 1996
INTISARI Untuk mengetahui 1) pertumbuhan bakted asam laktat pada yogurt kering dengan spray ataupun denganfreeze-drying dan 2) kualitas yogurt dengan starter dari yogurt kering, dilakukan dua tahap penelitian.
R. A. Rihastuti
core   +1 more source

Nutritional screening within the GLIM procedure—Part 2: Operationalization of the concept risk of malnutrition using a modified Delphi procedure

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background and Aims Within the original GLIM procedure (2019), the step on nutritional screening was not further elaborated. A new GLIM Risk of Malnutrition Working Group has recently developed a consensus‐based conceptual definition of “risk of malnutrition.” The present study aimed to operationalize this definition.
Marian A. E. de van der Schueren, Elke Naumann, Rianne ter Bekke, Rocco Barazzoni, Renée Blaauw, Tommy Cederholm, Lee‐anne Chapple, Charlene Compher, M. Isabel T.D. Correia, Ryoji Fukushima, M. Cristina Gonzalez, Gordon L. Jensen, Charles Chin Han Lew, Su Lin Lim, Ainsley Malone, Veeradej Pisprasert, Elisabet Rothenberg, Alison Steiber, Martine Sealy, Harriët Jager‐Wittenaar   +19 more
wiley   +1 more source

Fruit yogurt: any erosive potential regarding teeth?

, 2006
OBJECTIVE: The capability of drinks and foods to resist pH changes brought about by salivary buffering may play an important role in the dental erosion process in children.
Caglar, Esber, Lussi, Adrian, Ugur, Kabalay, Kargul, Betul   +3 more
core  

European Society for Paediatric Gastroenterology, Hepatology and Nutrition/North American Society for Pediatric Gastroenterology, Hepatology and Nutrition guidelines for treatment of functional constipation in children aged 0–18 years

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Functional constipation (FC) is common in childhood, significantly impacting quality of life. Since the 2014 international guideline, new evidence has been published, and methods on making guidelines have developed. This treatment guideline for FC in children aged 0–18 years is a collaborative effort of the European and North ...
Morris Gordon, Anna de Geus, Mary Boruta, Marcin Banasiuk, Marc Benninga, Osvaldo Borrelli, Anil Darbari, Dawn Dore‐Stites, Michelle Gould, Juliette Hawa, Kirsten Jones, Alexandra Kilgore, Hayat Mousa, Samuel Nurko, Nikhil Thapar, Julie Khlevner, Vasiliki Sinopoulou, Merit Tabbers   +17 more
wiley   +1 more source

Goat milk yogurt with improved properties [PDF]

, 2023
The aim of the work was to diversify the dairy products variety as well as consumer groups by obtaining lactose-free fermented dairy products from goat's milk through different hydrolysis processes. For the research, samples of classic yogurt and lactose-
BULGARU, Viorica, POPESCU, Liliana
core  

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt

Shipin gongye ke-ji
To 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, Changhe DING, Ruiyao LI, Xiaoyan WANG   +3 more
doaj   +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, Todor Dimitrov, Nikolina Naydenova, Gyurga Mihaylova   +3 more
doaj   +1 more source