Results 241 to 247 of about 50,856 (247)

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Food Chemistry, 2016
Amilcar L. Antonio, Cristina Caleja, Márcio Carocho   +2 more
exaly  

Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

LWT - Food Science and Technology, 2019
Kunal Das, Katherine A Witrick, Ruplal Choudhary   +2 more
exaly  

Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt

LWT - Food Science and Technology, 2019
Wei Nee Cheng, Sung Gu Han, Michael C Petriello   +2 more
exaly  

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

LWT - Food Science and Technology, 2019
Fariba Ghiamati Yazdi, Mehran Ghiaci
exaly  

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

Food Chemistry, 2012
Senaka Ranadheera, M C Adams
exaly  

Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

LWT - Food Science and Technology, 2018
Fazheng Ren, Xueying Mao, Ran Feng
exaly  

Changes in yogurt fermentation characteristics, and antioxidant potential and inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

LWT - Food Science and Technology, 2011
Ahmad Salihin Baba
exaly