Results 121 to 130 of about 154,820 (397)

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt

Foods
With 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, Lifeng Wang, Yujie Chi, Yuan Chi   +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, B R, Harte, J I, Gray, C M, Stine   +3 more
openaire   +2 more sources

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

Journal of food science and technology, 2022
M. Arab, Mojtaba Yousefi, Elham Khanniri, Masoumeh Azari, V. Ghasemzadeh-mohammadi, Neda Mollakhalili-meybodi   +5 more
semanticscholar   +1 more source

Pre‐ and post‐diagnostic meat intake in relation to risk of recurrence and mortality among individuals with stage I–III colorectal cancer

International Journal of Cancer, EarlyView.
What's New? Processed meat and unprocessed red meat intakes are associated with increased colorectal cancer risk. However, evidence on their associations with mortality after colorectal cancer diagnosis is inconsistent. This study examined associations between three meat types, including unprocessed poultry, and the risk of recurrence and all‐cause ...
Anne‐Sophie van Lanen, Dieuwertje E. Kok, Evertine Wesselink, Jeroen W. G. Derksen, Anne M. May, Karel C. Smit, Miriam Koopman, Johannes H. W. de Wilt, Ellen Kampman, Fränzel J. B. van Duijnhoven, on behalf of the COLON and PLCRC studies, Hester van Cruijsen, Jan Willem T. Dekker, Henk K. van Halteren, Johan J.B. Janssen, Maartje Los, Anandi H. W. Schiphorst, Dirkje W. Sommeijer, Dirk J. A. Sonneveld, Mark P. S. Sie, Maarten Vermaas   +20 more
wiley   +1 more source

Spartan Daily, September 8, 2008 [PDF]

, 2008
Volume 131, Issue 5https://scholarworks.sjsu.edu/spartandaily/10489/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +1 more source

Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods, 2020
This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and
A. Saleh, A. Mohamed, M. Alamri, S. Hussain, A. A. Qasem, M. Ibraheem   +5 more
semanticscholar   +1 more source

Black Plastic Identification for Sorting and Recycling With Deep‐UV Raman Spectroscopy

Journal of Raman Spectroscopy, EarlyView.
We present a deep ultraviolet (DUV) Raman spectrometer for sorting black plastics in recycling. The common identification modality of hyperspectral NIR struggles with black plastics due to strong absorption by the black pigment. By using a 248.6‐nm NeCu laser, we enable stand‐off detection over a conveyor belt while avoiding fluorescence interference ...
Liron Zada, Freek Ariese
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

Peran Lactobacillus Bulgaricus Dan Streptococcus Thermophillus Dalam Pembuatan Yoghurt Canglo Dengan Penambahan Stroberi (Fragaria X Ananassa) [PDF]

, 2014
Indonesia is rich in biodiversity , one of which various types of nuts that could potentially be a functional food products , one of which Tolo beans protein sources with high nutritional value (20-25 g/100g), B vitamins (thiamin , riboflavin , niacin ...
Chalimah, S. (Siti)
core  

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 ...
Gönç S., Akalin A.S., Düzel S.
openaire   +3 more sources