Results 51 to 60 of about 154,820 (397)

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects.

Journal of Dairy Science, 2021
Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by symbiotic yogurt cultures. Yogurt is largely considered to be a health product, and it is employed to deliver probiotics and prebiotics to the consumer.
R. Nyanzi, P. Jooste, E. Buys
semanticscholar   +1 more source

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

Food Science & Nutrition, 2022
The objective of this study was to investigate the effects of sun‐dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage.
Sania Sheikh, Farzana Siddique, Kashif Ameer, R. Ahmad, A. Hameed, Asma Ebad, I. M. Mohamed Ahmed, Sahar Shibli   +7 more
semanticscholar   +1 more source

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

Treatment of dairy wastes with a microbial anode formed from garden compost [PDF]

, 2010
Garden compost has already been identified as a source of efficient electro-active (EA) biofilms. The work described here consisted of lixiviating the compost and then using the leachate as a microbial source.
Bergel, Alain, Cercado Quezada, Bibiana, Délia, Marie-Line   +2 more
core   +1 more source

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt

Journal of Dairy Research, 2022
Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey.
R. Gyawali, Xi Feng, Y. Chen, J. Lorenzo, S. Ibrahim   +4 more
semanticscholar   +1 more source

Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats

Fermentation, 2022
Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats.
M. Shahein, E. H. Atwaa, Hanan A. Radwan, Abdelmoneim Ahmed Elmeligy, Amin A. Hafiz, Ashraf Albrakati, E. Elmahallawy   +6 more
semanticscholar   +1 more source

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

Journal of Food Science, 2022
Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality.
Diksha Chadha, N. Hamid, Kevin Kantono, Manon Marsan   +3 more
semanticscholar   +1 more source

Amperometric enzyme sensor to check the total antioxidant capacity of several mixed berries. comparison with two other spectrophotometric and fluorimetric methods [PDF]

, 2015
The aim of this research was to test the correctness of response of a superoxide dismutase amperometric biosensor used for the purpose of measuring and ranking the total antioxidant capacity of several systematically analysed mixed berries.
CAMPANELLA, Luigi, Elisa Mazzone, Maruschka Serone, Riccardo Angeloni, TOMASSETTI, Mauro   +4 more
core   +2 more sources

Yogurt Containing Lactobacillus gasseri OLL2716 Exerts Gastroprotective Action Agaisnt Acute Gastric Lesion and Antral Ulcer in Rats

Journal of Pharmacological Sciences, 2004
Yogurt containing Lactobacillus gasseri OLL2716 (LG21 yogurt) is reported to improve Helicobacter pylori-induced gastric mucosal inflammation in clinical studies. However, other beneficial effects of LG21 yogurt have not been clarified.
Masayuki Uchida, Keiko Kurakazu
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