Results 41 to 50 of about 130,330 (302)

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace

Foods
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products.
Sergiu Pădureţ, Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu   +3 more
doaj   +1 more source

Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree

Turkish Journal of Agriculture: Food Science and Technology, 2016
In this study, five different set type yogurt with vegetable purees, namely as control (K), yogurt with pumpkin (YBK), yogurt with carrot (YHA), yogurt with green peas (YBE) and yogurt with zucchini (YYK) were produced.
Tülay Özcan, Eda Yıldız
doaj   +1 more source

THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT IN [PDF]

, 2012
Yogurt is a food product produced by fresh milk as the raw material which is easier to digest and assimilate than fresh milk. Today, it is a very popular food product and is marketed worldwide.Consequently, is important to know its chemical composition ...
Agulheiro-Santos, A.C., Arazuri, Silvia, Arias, Nerea, Correa, Paulo Cesar, Gago, Meritxell, Jarén, Carmen, López, Ainara   +6 more
core  

Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. [PDF]

, 2019
Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level.
Barile, Daniela, Bhattacharya, Mrittika, Henrick, Bethany Michele, Robinson, Randall C, Salcedo, Jaime   +4 more
core   +2 more sources

Production of Oligosaccharides in Yogurt Containing Bifidobacteria and Yogurt Cultures

Journal of Dairy Science, 2002
Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to ...
L, Lamoureux, D, Roy, S F, Gauthier
openaire   +2 more sources

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Chia seed oil as an additive to yogurt

Grasas y Aceites, 2019
The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in
D. Derewiaka, N. Stepnowska, J. Bryś, M. Ziarno, M. Ciecierska, J. Kowalska   +5 more
doaj   +1 more source

Effects of Inulin on the Quality of Mung Bean Protein Low-fat Plant Yogurt

Shipin gongye ke-ji, 2022
In this study, the effects of inulin, as a fat substitute, on the quality of mung bean protein low-fat plant yogurt were investigated. The mung bean protein yogurt with 3% of sunflower oil was taken as a high-fat yogurt control, the fat-replacement ...
Mei YANG, Nana LI, Bei FAN, Litao TONG, Lili WANG, Yahong GUO, Shuo ZHANG, Fengzhong WANG, Liya LIU   +8 more
doaj   +1 more source

Yogurt and weight management [PDF]

The American Journal of Clinical Nutrition, 2014
A large body of observational studies and randomized controlled trials (RCTs) has examined the role of dairy products in weight loss and maintenance of healthy weight. Yogurt is a dairy product that is generally very similar to milk, but it also has some unique properties that may enhance its possible role in weight maintenance.
Paul F, Jacques, Huifen, Wang
openaire   +2 more sources

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source