Results 21 to 30 of about 50,856 (247)

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

Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

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, Maitha Alsalmi, Rodah Alshamsi, Mohammed Tarique, Gafar Bamigbade, Imtisal Zahid, Muhammad Hamza Nazir, Muhammad Waseem, Basim Abu-Jdayil, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash   +11 more
doaj   +1 more source

Yogurt Containing Lactobacillus gasseri OLL2716 Exerts Gastroprotective Action Agaisnt Acute Gastric Lesion and Antral Ulcer in Rats

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

Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?

Journal of Dairy Science, 2022
: This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the ...
Carolina Antonela Curti, Agustina Marcela Lotufo-Haddad, Gabriel Vinderola, Adriana Noemí Ramon, María Cristina Goldner, Adriane Elisabete Costa Antunes   +5 more
doaj   +1 more source

Yogurt, living cultures, and gut health

, 2014
Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bile-sensitive species of lactic acid bacteria, which are not ideally suited for survival into the human gut.
Morelli, Lorenzo
core   +1 more source

Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt

Shipin gongye ke-ji
In 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

Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder [PDF]

, 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.
Aryana, Kayanush J., Song, Lijie
core   +1 more source

Functional Low-fat Set Yogurt Enhanced with Microbial Exo-polysaccharides-mediated Anticancer Activity [PDF]

, 2022
Exopolysaccharides (EPSs) are novel functional additives for low-fat yogurt. Pharmaceutical, medical, and food industries are using more LAB-based EPSs. In this study, Leuconostoc spp.
Mahmoud Zaki El-Readi, Khaled Elbanna, Salah Abdalrahim, Hussein H. Abulreesh, Ibrahim M. Ibrahim, Iqbal Ahmad, Abdel Naser Zohri, Manal Khider   +7 more
core   +1 more source

A comparative study on the quality and flavor of dromedary and bifocal camel yogurt

Shipin yu jixie
Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall ...
LI Yang, CHEN Shuxing
doaj   +1 more source

The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt

, 2020
This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiological, chemical and sensory characteristics of yogurt. Supplementation of yogurt with thyme extracts during storage time were found to influence on yogurt ...
Zena Kadhim Al-Younis, Haider Ibrahim Ali, Sarmad Ghazi Al-Shawi   +2 more
core   +1 more source