Results 341 to 350 of about 154,820 (397)

Yogurt: A programming language for the Internet of Things

, 2019
Ivan H. Gorbanov, Jack Jansen, Steven Pemberton   +2 more
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Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

Food Hydrocolloids, 2020
Xinya Wang, Eleana Kristo, Gisèle LaPointe   +2 more
exaly   +2 more sources

Advances in the formation mechanism of set-type plant-based yogurt gel: a review

Critical reviews in food science and nutrition, 2023
Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases.
Xinya Yin, Jin-xiao Li, Ling Zhu, Hui Zhang   +3 more
semanticscholar   +1 more source

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Food Chemistry, 2017
Seid Mahdi Jafari
exaly   +2 more sources

Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder.

Food & Function, 2022
This study for the first time used Melastoma dodecandrum Lour fruit powder (MDLP) as a novel functional ingredient for improving the quality of stirred-type yogurt (STY).
Ahmed K. Rashwan, N. Karim, Yang Xu, Haoxin Cui, Jie Fang, K. Cheng, Jianling Mo, Wei Chen   +7 more
semanticscholar   +1 more source

Antimutagenicity of yogurt

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, S R, Nadathur, J R, Carney, S J, Gould   +3 more
openaire   +2 more sources

Identification and Source Analysis of Volatile Flavor Compounds in Paper Packaged Yogurt by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry

Social Science Research Network, 2022
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze volatile flavor compounds of yogurt packaged in carton.
Yi-Cai Zhang, Qin-bao Lin, Huai-ning Zhong, Ying Zeng   +3 more
semanticscholar   +1 more source

Functional yogurt: a comprehensive review of its nutritional composition and health benefits.

Food & Function
Functional yogurt, renowned for its enhanced nutritional profile and potential health benefits, has emerged as a promising functional food. This review meticulously examines the nutritional composition of functional yogurt, highlighting its enriched ...
Sangkaran Pannerchelvan, L. Rios‐Solis, Helmi Wasoh, Mohamad Zulfazli Mohd Sobri, Fadzlie Wong Faizal Wong, M. Mohamed, Rosfarizan Mohamad, Murni Halim   +7 more
semanticscholar   +1 more source

Yogurt Production

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.
openaire   +2 more sources

Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality

Food reviews international (Print), 2021
Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide produced via milk fermentation. The production process involves a standard starter culture of lactic acid bacteria, such as Streptococcus thermophilus and ...
M. Farag, Haidy A Saleh, Sherwet El Ahmady, Moamen M. Elmassry   +3 more
semanticscholar   +1 more source