Results 41 to 50 of about 154,820 (397)

Long-term yogurt consumption and risk of incident hypertension in adults [PDF]

, 2018
The Nurses' Health Study and Health Professionals Follow-up Study cohorts are supported by grants UM1 CA186107, UM1 CA176726, and UM1 CA167552 from the National Institutes of Health.
Bradlee, M. Loring, Buendia, Justin R., Cabral, Howard J., Curhar, Gary C., Hu, Frank B., Li, Yanping, Moore, Lynn L., Quatromoni, Paula A., Singer, Martha R.   +8 more
core   +1 more source

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt

Foods, 2022
Greek yogurt is a strained yogurt with a high protein content that brings nutritional benefits. To enhance the functional benefits of Greek yogurt, Greek yogurt was prepared with various combinations of probiotic lactic acid bacteria (LAB) (Streptococcus
S. Yang, Ki-Sun Yoon
semanticscholar   +1 more source

ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis [PDF]

Brazilian Journal of Food Technology
This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures ...
Zaenal Abidin, Elfa Aida Kamila, Irma Isnafia Arief, Zakiah Wulandari   +3 more
doaj   +1 more source

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt.

Journal of Dairy Science, 2022
Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this study was to investigate the yield of XG5 EPS and its application in set ...
L. Pan, Qi Wang, Liangfan Qu, Lu Liang, Ye Han, Xian-Di Wang, Zhijiang Zhou   +6 more
semanticscholar   +1 more source

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Foods, 2019
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features.
Paulina Bierzuńska, Dorota Cais-Sokolińska, Asli Yiğit   +2 more
doaj   +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

The Impact of Prebiotic, Probiotic, and Synbiotic Supplements and Yogurt Consumption on the Risk of Colorectal Neoplasia among Adults: A Systematic Review

Nutrients, 2022
Prebiotic and probiotic supplementation and yogurt consumption (a probiotic food) alter gut microbial diversity, which may influence colorectal carcinogenesis.
Claire E. Kim, Lara S Yoon, K. Michels, Wynn Tranfield, J. Jacobs, F. May   +5 more
semanticscholar   +1 more source

Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]

, 2015
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana, Perotti, Maria Cristina, Rebechi, Silvina Roxana, Vénica, Claudia Inés   +3 more
core   +1 more source

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