Results 31 to 40 of about 154,820 (397)
Journal of Food Quality, 2022 Agro-industrial by-products of fruits have turned into an essential source of bioactive products. This study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt ...
Munir Ahmed +4 more
semanticscholar +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity.
Rima Azara +2 more
doaj +1 more source
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
doaj +1 more source
The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices [PDF]
, 2020 Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions ...
De Steur, Hans +4 more
core +1 more source
Consumer Preference for Yogurt Packaging Design Using Conjoint Analysis
Sustainability, 2022 With the growing consumption market of yogurt products, the continuous innovation of packaging design has become the major means of enterprise marketing for fast-moving consumer goods.
Fa Wang, Haifeng Wang, Joungyung Cho
semanticscholar +1 more source
Yogurt, cultured fermented milk, and health: a systematic review
Nutrition reviews, 2020 Consumption of yogurt and other fermented products is associated with improved health outcomes. Although dairy consumption is included in most dietary guidelines, there have been few specific recommendations for yogurt and cultured dairy products.
D. Savaiano, R. Hutkins
semanticscholar +1 more source
Foods, 2022 This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with
Xuefang Zhao, Q. Liang
semanticscholar +1 more source
OXIDATIVE CHANGES OF LIPIDS, PROTEINS AND ANTIOXIDANTS IN YOGURT DURING THE SHELF LIFE [PDF]
, 2017 Background: Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Results: Total
Bellamio, Marco +7 more
core +1 more source
Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage
Media Peternakan, 2016 The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt ...
El Latifa Sri Suharto +2 more
doaj +1 more source
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
doaj +1 more source