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
doaj +1 more source
Molecules, 2023 Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau.
Zhipeng Huang +3 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
core +1 more source
In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt
Molecules, 2022 Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt ...
Ahmed Helal +3 more
doaj +1 more source
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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Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis. [PDF]
, 2020 Background:Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease that affects synovial joints, leading to inflammation, joint destruction, loss of function, and disability.
Agustín-Perez, Meritxall +6 more
core +2 more sources
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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Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source