Results 11 to 20 of about 128,652 (307)
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity.
Rima Azara +2 more
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EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT [PDF]
Journal of Engineering Science (Chişinău), 2022 The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt.
POPESCU, Liliana +2 more
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The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices [PDF]
, 2020 Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions ...
De Steur, Hans +4 more
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Food Chemistry Advances, 2023 In this study, strained yogurt was used as a functional ingredient in a low-fat frozen dessert formulation. Frozen dessert formulations with set yogurt (10-20%) and strained yogurt (10-20%) were optimized using a completely randomized design.
Yanni Bullock, Ingolf Gruen
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Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage
Media Peternakan, 2016 The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt ...
El Latifa Sri Suharto +2 more
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Treatment of dairy wastes with a microbial anode formed from garden compost [PDF]
, 2010 Garden compost has already been identified as a source of efficient electro-active (EA) biofilms. The work described here consisted of lixiviating the compost and then using the leachate as a microbial source.
Bergel, Alain +2 more
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Foods, 2019 Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features.
Paulina Bierzuńska +2 more
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Turkish Journal of Agriculture: Food Science and Technology, 2022 This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5 ...
Özge Duygu Okur
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ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis [PDF]
Brazilian Journal of Food TechnologyThis study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures ...
Zaenal Abidin +3 more
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Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder [PDF]
Journal of Dairy Science, 2014 For manufacture of commercial yogurt powder, yogurt has to go through a drying process, which substantially lowers the yogurt culture counts, so the potential health benefits of the yogurt culture bacteria are reduced. Also, upon reconstitution, commercial yogurt powder does not taste like yogurt and has an off-flavor.
Lijie, Song, Kayanush J, Aryana
openaire +2 more sources