Results 351 to 360 of about 154,820 (397)
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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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Perspectives on the yogurt rheology
International Journal of Biological MacromoleculesThe oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological
Didem Sözeri Atik +2 more
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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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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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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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2023
In this study 3 yogurts and 1 control yogurt were produced, with Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus cultures which were isolated from home-type yogurts obtained from İzmir, Antalya, Yozgat, Adana and Mersin provinces.
Fırat, Mehmet Çağlar, Çetin, Bülent
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In this study 3 yogurts and 1 control yogurt were produced, with Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus cultures which were isolated from home-type yogurts obtained from İzmir, Antalya, Yozgat, Adana and Mersin provinces.
Fırat, Mehmet Çağlar, Çetin, Bülent
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Journal of Food Measurement & Characterization, 2022
Khatereh Shirani +5 more
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Khatereh Shirani +5 more
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Yogurt, cultured fermented milk, and health: a systematic review
Nutrition Reviews, 2021Dennis A Savaiano
exaly