Results 21 to 30 of about 154,820 (397)

Gut microbiota and fermentation-derived branched chain hydroxy acids mediate health benefits of yogurt consumption in obese mice

Nature Communications, 2022
Meta-analyses suggest that yogurt consumption reduces type 2 diabetes incidence in humans, but the molecular basis of these observations remains unknown.
Noémie Daniel, R. Nachbar, Thi Thu Trang Tran, Adia Ouellette, Thibault V. Varin, Aurélie Cotillard, L. Quinquis, A. Gagné, P. St‐Pierre, J. Trottier, B. Marcotte, Marion Poirel, M. Saccareau, M. Dubois, P. Joubert, O. Barbier, H. Koutnikova, A. Marette   +17 more
semanticscholar   +1 more source

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Current Research in Food Science, 2022
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology ...
Yang Lin, Qiaolian Xu, Xiangmin Li, Ping Shao   +3 more
doaj   +1 more source

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.

Journal of Dairy Science, 2022
Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on
Hongjuan Li, Leilei Zhang, Yuanyuan Jia, Yujing Yuan, Hongbo Li, W. Cui, Jinghua Yu   +6 more
semanticscholar   +1 more source

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

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, Arslan Habib, Xiaoming Ding, Hong Lv   +3 more
doaj   +1 more source

Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954.

Journal of Dairy Science, 2022
This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group ...
Xiankang Fan, Lu Yu, Zihang Shi, Chunwei Li, Xiaoqun Zeng, Zhen Wu, D. Pan   +6 more
semanticscholar   +1 more source

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Foods, 2022
This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices.
L. Popescu, Tatiana Ceșco, Angela Gurev, A. Ghendov-Moșanu, R. Sturza, Ruslan Tarna   +5 more
semanticscholar   +1 more source

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Foods, 2022
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP
Laurita Varnaitė, M. Keršienė, A. Šipailienė, R. Kazernavičiūtė, P. Venskutonis, D. Leskauskaitė   +5 more
semanticscholar   +1 more source

Yogurt Enriched with Inulin Ameliorated Reproductive Functions and Regulated Gut Microbiota in Dehydroepiandrosterone-Induced Polycystic Ovary Syndrome Mice

Nutrients, 2022
The effects of synbiotic yogurt supplemented with inulin on the pathological manifestations and gut microbiota–bile acid axis were investigated using a dehydroepiandrosterone (DHEA)-induced polycystic ovary syndrome (PCOS) mice model.
Tiange Li, Yue Zhang, Jiajia Song, Lijun Chen, Min Du, X. Mao   +5 more
semanticscholar   +1 more source

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, BULGARU, Viorica, SIMINIUC, Rodica   +2 more
doaj   +1 more source

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Gels, 2022
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years.
Xiao Kong, Ziqun Xiao, Mengdi Du, Kuaitian Wang, Wei Yu, Yuhang Chen, Zhili Liu, Yongqiang Cheng, Jing Gan   +8 more
semanticscholar   +1 more source