Results 241 to 250 of about 154,820 (397)

Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage. [PDF]

Food Chem X
Qi W, You M, Zhao H, Xie Y, Zayadan BK, Yao C, Cheng J, Ban Q.   +7 more
europepmc   +1 more source

Milk Ladder Efficacy and Safety in IgE‐Mediated Cow's Milk Allergy: A Systematic Review and Meta‐Analysis of Controlled Studies

Clinical and Translational Allergy, Volume 15, Issue 12, December 2025.
ABSTRACT Background Milk ladder (ML) is considered a potential therapeutic option for managing cow’s milk allergy (CMA). Although the ML was initially developed to reintroduce cow's milk into the diet for individuals with non‐IgE mediated CMA, it has also recently been used in IgE‐mediated CMA. Objective To perform a systematic review and meta‐analysis
Barbara Cuomo, Maria Carmen Verga, Enza D'Auria, Michele Miraglia Del Giudice, Caterina Anania, Fabio Decimo, Giuliana Giannì, Giovanni Cosimo Indirli, Enrica Manca, Filippo Mondì, Valentina Nosratian, Erica Pendezza, Marco Ugo Andrea Sartorio, Mauro Calvani   +13 more
wiley   +1 more source

Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. [PDF]

Molecules
Aljewicz M, Bielecka MM, Dąbrowska A, Majcher MA, Popławski Ł.   +4 more
europepmc   +1 more source

Therapeutic Potential of Synbiotic Roselle Extract Yogurt in Modulating Inflammatory Markers and Oral Microbiota in a Rat Model of 5-Fluorouracil-Induced Oral Mucositis

Amanda Reges de Sena, Ambar Mudigdo, Irma Isnafia Arief, Dono Indarto   +3 more
openalex   +2 more sources

Deconstructing Yogurt: A Different Method for Understanding Fermentation in an Undergraduate Microbiology Laboratory Setting

, 2020
Nazzy Pakpour, Riffat Hussain
openalex   +1 more source

Probiotic Characterization and the Potential Application of Lactic Acid Bacteria Isolated From Tempeh and Oncom

eFood, Volume 6, Issue 6, December 2025.
Probiotic lactic acid bacteria (LAB) strains isolated from Indonesian indigenous fermented foods such as tempeh and oncom demonstrate potential for functional food/beverage application. The findings underscore the value of using these strains to produce fermented mung bean enriched in beneficial bioactive compounds while retaining major flavonoid ...
Elvina Parlindungan, Mario Wibowo, Jiaqi Chua, Yoganathan Kanagasundaram, Germaine Yong Jia Min, Siew Bee Ng   +5 more
wiley   +1 more source

Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis. [PDF]

Front Nutr
Akpınar A, Markiewicz LH, Harsa HŞ, Paveljšek D, Domínguez-Soberanes J, Agirbasli Z, Naziri E, El Jalil MH, Bouchaud G, Salminen S, Savary-Auzeloux I, Humblot C, Chassard C, Pracer S, Vergères G, Karakaş-Budak B.   +15 more
europepmc   +1 more source

YOGURT – dead or ALIVE? [PDF]

Microbial Ecology in Health and Disease, 2003
openaire   +2 more sources

Three‐Dimensional (3D) Food Printing Applications, Techniques, and Consumer Acceptance

eFood, Volume 6, Issue 6, December 2025.
Three‐dimensional (3D) food printing has gained significant importance in the food industry due to its ability to create customized designs, streamline supply chains, and offer individualized nutrition. This technology integrates four key processes: selective laser sintering, extrusion‐based printing, binder jetting, and inkjet printing, constructing ...
Maryam Ehsan, Amar Shankar, Jasgurpreet Singh Chohan, Bisma Rasheed, Ali Imran, Ifrah Usman, Musarrat Rasheed, Farhan Saeed, Muhammad Afzaal, Fakhar Islam, Catherine Tamale Ndagire   +10 more
wiley   +1 more source

Effects of Egg White on the Texture, Physicochemical Properties and Sensory Characteristics of Double Protein Yogurt During Storage. [PDF]

Gels
Gao Y, Li R, Pan J, Zhang Y, Gao R, Xia N, Liu H, Wang L.   +7 more
europepmc   +1 more source