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
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Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder [PDF]
Journal of Dairy Science, 2014 For manufacture of commercial yogurt powder, yogurt has to go through a drying process, which substantially lowers the yogurt culture counts, so the potential health benefits of the yogurt culture bacteria are reduced. Also, upon reconstitution, commercial yogurt powder does not taste like yogurt and has an off-flavor.
Lijie, Song, Kayanush J, Aryana
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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
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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
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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
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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
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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
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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
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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
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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
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