Results 301 to 310 of about 137,594 (357)
Development of probiotic yogurts with prebiotic
, 2007 Sabrina Mariel Corrêa da [UNESP] Silva
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Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 1996
Yogurt is milk fermented by a mixture of two bacteria: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Epidemiological studies have correlated a reduced risk of colon cancer with yogurt consumption. Independent studies have established that yogurt and extracts thereof are antimutagenic.
A T, Bakalinsky +3 more
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Yogurt is milk fermented by a mixture of two bacteria: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Epidemiological studies have correlated a reduced risk of colon cancer with yogurt consumption. Independent studies have established that yogurt and extracts thereof are antimutagenic.
A T, Bakalinsky +3 more
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2018
Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.
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Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.
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Eating Disorders, 2011
Day in and day out, at the National Eating Disorders Association (NEDA), we hear about yet another terrible diet ad, or one more sensationalized story about unhealthy weight loss, or another disapp...
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Day in and day out, at the National Eating Disorders Association (NEDA), we hear about yet another terrible diet ad, or one more sensationalized story about unhealthy weight loss, or another disapp...
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Journal of Dairy Research, 1985
SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk.
D, Hewitt, H J, Bancroft
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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk.
D, Hewitt, H J, Bancroft
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Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic acid, which lowers the pH and causes the coagulation of milk proteins. Metabolites of lactic acid bacteria, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides ...
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Calcium Availability From Yogurt by Itself or Yogurt–Cereal-Containing Products
Journal of Toxicology and Environmental Health, Part A, 2010Dairy products are the basic source of calcium (Ca) for many nations. The aim of this study was to determine the influence of addition of cereal products to yogurt on the ability of subsequent release of Ca present in yogurt. This was conducted in vitro by the process of enzymatic digestion simulating digestion in the human gastrointestinal tract (GIT).
Krystyna A, Skibniewska +4 more
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Clinical Pediatrics, 1985
Vitamin D deficient rickets occurred in a 15-month-old black girl for whom yogurt had been substituted for milk products. Investigation determined that commercially available yogurt contains no vitamin D, and that this fact is not generally recognized by lay persons and health professionals.
H M, Saal, S K, Ratzan, D E, Carey
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Vitamin D deficient rickets occurred in a 15-month-old black girl for whom yogurt had been substituted for milk products. Investigation determined that commercially available yogurt contains no vitamin D, and that this fact is not generally recognized by lay persons and health professionals.
H M, Saal, S K, Ratzan, D E, Carey
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Flavor Deterioration in Yogurt
1998Volatile components of flavored yogurt preserved at 5 degrees C in the dark for 0 day, 3 days and 10 days were recovered by simultaneous distillation extraction (SDE) and headspace (HS) procedures. Gas chromatography (GC) and GC-mass spectrometry (GC-MS) analyses of those samples showed remarkable changes in some compounds.
N, Harasawa +5 more
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