Results 21 to 30 of about 130,330 (302)
Turkish Journal of Agriculture: Food Science and Technology, 2022 This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5 ...
Özge Duygu Okur
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Food Chemistry Advances, 2023 In this study, strained yogurt was used as a functional ingredient in a low-fat frozen dessert formulation. Frozen dessert formulations with set yogurt (10-20%) and strained yogurt (10-20%) were optimized using a completely randomized design.
Yanni Bullock, Ingolf Gruen
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Food Science of Animal Resources, 2021 Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with ...
Heeok Hong +6 more
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Investigating openability of rigid plastic containers with peelable lids : the link between human strength and grip and opening forces [PDF]
, 2012 As society ages there is a growing need to understand issues surrounding declining user capabilities. One such area has been accessibility of packaging by older people.
Canty, Laura A +2 more
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The American Journal of Clinical Nutrition, 2004 In recent years, numerous studies have been published on the health effects of yogurt and the bacterial cultures used in the production of yogurt. In the United States, these lactic acid-producing bacteria (LAB) include Lactobacillus and Streptococcus species.
Oskar, Adolfsson +2 more
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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
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Immunologic effects of yogurt [PDF]
The American Journal of Clinical Nutrition, 2000 Many investigators have studied the therapeutic and preventive effects of yogurt and lactic acid bacteria, which are commonly used in yogurt production, on diseases such as cancer, infection, gastrointestinal disorders, and asthma. Because the immune system is an important contributor to all of these diseases, an immunostimulatory effect of yogurt has ...
S N, Meydani, W K, Ha
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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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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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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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