Results 111 to 120 of about 44,330 (308)

The Effect of Probiotic Yogurt on Controlling the Symptoms of Irritable Bowel Syndrome [PDF]

Background & Objectives: Irritable bowel syndrome (IBS) is a functional gastrointestinal disorder that is common through the world including Iran. Because of its chronic nature and lack of effective treatment, patients are always anxious and stressful ...
انتشاری مقدم, افسانه, تذکری, زهرا, میرزا رحیمی, مهرداد, پورفرضی, فرهاد, فرزانه, اسماعیل, یزدانبد, عباس   +5 more
core  

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Evaluation of phytosterol esters as a highly effective quality, structural, and functional improver in set-type yogurt production

Journal of Dairy Science
: The production process of set-type yogurt fortified with phytosterol esters was systematically optimized in this paper. Subsequently, the relevant quality characteristics, microstructure, and antioxidant activity of the phytosterol ester set-type ...
Xiumei Wang, Yikun Zou, Dandan Li, Xuefeng Ji, Wenting Lin, Xiaoxu Zhao, Jie Pang   +6 more
doaj   +1 more source

Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt

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

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Shopping for Health: Yogurt

, 2012
Yogurt has become a popular item in the American diet and has taken over the majority of the dairy section in many stores. Have you ever wondered what yogurt is, what its health benefits are, or what the differences are among the types of yogurts?
Ada Medina-Solórzano, Stephanie B. Meyer, Wendy J. Dahl   +2 more
core   +2 more sources

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

Foods
In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of
Lais Freitas, Miguel Sousa-Dias, Vanessa B. Paula, Luís G. Dias, Leticia M. Estevinho   +4 more
doaj   +1 more source

Evaluation of the use of stevia in yogurt

, 2009
El objetivo de este trabajo fue evaluar la influencia que tiene la adición de los edulcorantes stevia y/o sacarosa en la elaboración de yogurt, y la influencia que tiene la adición de cultivo probiótico en las propiedades fisicoquímicas y sensoriales del
Galvis López, Elizabeth
core  

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Commercial yogurts as inoculum in yogurt making and their reusability properties

Food and Health, 2020
In Turkey, the habit of making their own yogurt in people's homes is quite common. Some of these people stated that when they used commercial yogurt as inoculum during the yogurt making, they could not achieve the product with desired properties. This research aims to investigate the possibility of using the commercial yogurts as an inoculum source in ...
openaire   +2 more sources