Results 21 to 30 of about 128,652 (307)
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
openaire +2 more sources
Amperometric enzyme sensor to check the total antioxidant capacity of several mixed berries. comparison with two other spectrophotometric and fluorimetric methods [PDF]
, 2015 The aim of this research was to test the correctness of response of a superoxide dismutase amperometric biosensor used for the purpose of measuring and ranking the total antioxidant capacity of several systematically analysed mixed berries.
CAMPANELLA, Luigi +4 more
core +2 more sources
Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder
Journal of Tropical Life Science, 2023 Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While its shelf life is still relatively low, freeze-drying could extend the shelf life of yogurt.
Sumarto, Ani Radiati, Irma Nuraeni
doaj +1 more source
OXIDATIVE CHANGES OF LIPIDS, PROTEINS AND ANTIOXIDANTS IN YOGURT DURING THE SHELF LIFE [PDF]
, 2017 Background: Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Results: Total
Bellamio, Marco +7 more
core +1 more source
Journal of Dairy Science, 2023 : The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability.
Abdelmoneim H. Ali +11 more
doaj +1 more source
Foods, 2022 The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world.
Yuanyuan Ye +4 more
doaj +1 more source
Long-term yogurt consumption and risk of incident hypertension in adults [PDF]
, 2018 The Nurses' Health Study and Health Professionals Follow-up Study cohorts are supported by grants UM1 CA186107, UM1 CA176726, and UM1 CA167552 from the National Institutes of Health.
Bradlee, M. Loring +8 more
core +1 more source
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
Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt
Shipin gongye ke-jiIn order to improve the quality and nutritional value of yogurt and evaluate the effect of Lactobacillus on the quality of pig skin hydrolyzed collagen yogurt, milk and pig skin hydrolyzed collagen were used as raw materials, and Lactobacillus plantarum,
Jin ZHAO, Jian LI
doaj +1 more source
Journal of Pharmacological Sciences, 2004 Yogurt containing Lactobacillus gasseri OLL2716 (LG21 yogurt) is reported to improve Helicobacter pylori-induced gastric mucosal inflammation in clinical studies. However, other beneficial effects of LG21 yogurt have not been clarified.
Masayuki Uchida, Keiko Kurakazu
doaj +1 more source