Results 31 to 40 of about 44,330 (308)

Re-formulating Monascus fermented durian seeds yogurt with strawberry (Fragaria x ananassa) puree to enhance its microbiological, physicochemical and organoleptic properties [PDF]

, 2023
Healthy lifestyle and consumption of fermented products, is the trend that is popular among health-conscious individuals. Monascus fermented durian seed (MFDS) is a fermented product of durian seed using the Monascus purpureus culture.
I. Kuswardani, N.E. Dharmawan, F. Yuwono, I. Nugerahani, I. Srianta, Tewfik, I., S. Ristiarini   +6 more
core   +1 more source

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
doaj   +1 more source

Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

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, Maitha Alsalmi, Rodah Alshamsi, Mohammed Tarique, Gafar Bamigbade, Imtisal Zahid, Muhammad Hamza Nazir, Muhammad Waseem, Basim Abu-Jdayil, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash   +11 more
doaj   +1 more source

Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract

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, Jeong Min Lim, Damini Kothari, So Hee Kwon, Hyuk Cheol Kwon, Sung-Gu Han, Soo-Ki Kim   +6 more
doaj   +1 more source

Yogurt and gut function [PDF]

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, Simin Nikbin, Meydani, Robert M, Russell   +2 more
openaire   +2 more sources

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

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, Pei Li, Jiaojiao Zhou, Jiangling He, Jie Cai   +4 more
doaj   +1 more source

Heated Yogurt — Is It Still Yogurt?

Journal of Food Protection, 1977
Traditional yogurt contains viable cells of the culture used as starter for making the product. The culture provides the enzyme lactase in the finished yogurt which has been reported to continue hydrolysis of lactose when the cells are lysed in the intestinal tract.
openaire   +2 more sources

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
openaire   +2 more sources

Yogurt, living cultures, and gut health

, 2014
Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bile-sensitive species of lactic acid bacteria, which are not ideally suited for survival into the human gut.
Morelli, Lorenzo
core   +1 more source

Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt

Shipin gongye ke-ji
In order to improve the quality and nutritional value of yogurt and evaluate the effect of Lactobacillus on the quality of pig skin hydrolyzed collagen yogurt, milk and pig skin hydrolyzed collagen were used as raw materials, and Lactobacillus plantarum,
Jin ZHAO, Jian LI
doaj   +1 more source