Results 11 to 20 of about 154,820 (397)
Quality Changes of Yogurt Fermented by Selenium-enriched Lactic Acid Bacteria during Storage
Shipin gongye ke-ji, 2023 In order to study quality changes of yogurt fermented by selenium-enriched lactic acid bacteria (Se-enriched yogurt) during storage, the sensory characteristics and the physicochemical indexes were analyzed and the total number of colonies, titrated ...
Yun GUO, Haitao LI, Xiaoling WANG
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Processing Technology of A New Type of Oat Yogurt and Its Physical and Chemical Properties Analysis
Shipin gongye ke-ji, 2022 A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio ...
Yeyuan ZHU, Gang ZHAO, Aili WANG
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Frontiers in Nutrition, 2023 Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties.
Abigael Odunayo Bankole +3 more
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Molecules, 2023 Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt ...
D. Al-Quwaie +12 more
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COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT [PDF]
Management of Sustainable Development, 2021 This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca.
MOGA Valentina Mădălina
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Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt [PDF]
Journal of Dairy Science, 2021 We studied the effects of seasonal variations on the quality of stirred yogurt, set yogurt, and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between the properties of the yogurts, the characteristics of the milk, and the acid gelation properties induced by glucono-δ-lactone, reported in our previous works, were also explored ...
Siqi Li, Aiqian Ye, Harjinder Singh
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Foods, 2023 The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp.
Ramiz Hoxha, Y. Evstatieva, D. Nikolova
semanticscholar +1 more source
Food Science & Nutrition, 2023 Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage.
Manaf Saberi +3 more
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Effect of Adding Compound Sugar on the Quality of Solidified Yogurt
Shipin gongye ke-ji, 2022 Erythritol, mogroside and stevioside were compounded and mixed in 49.5:1:1 to replace sucrose, and the ratio of compound sugar and sucrose under the same sweetness was 7.77:1.
Yuting ZHU +3 more
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Shipin gongye ke-ji, 2022 In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt ...
Kaiwei TANG +6 more
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