Results 51 to 60 of about 137,594 (357)

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

De Gustibus Est Disputandum: The role of agricultural and applied economists in an era of behavior change initiatives and endogenous preferences

American Journal of Agricultural Economics, EarlyView.
Abstract Popular society increasingly questions preferences that drive many resource allocations and production decisions, with many groups actively seeking to alter those preferences to achieve changes to resource use. Agricultural and applied economists, who are already equipped with excellent technical skills to undertake consumer preference and ...
Brian E. Roe
wiley   +1 more source

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]

, 2015
A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M., Amirpour, M., Arman, A., Moradi-Khatoonabadi, Z., Yolmeh, A.   +4 more
core  

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children [PDF]

, 2023
Md Wadud Ahmed, Md. Sirajul Islam Khan, Aney Parven, Md Harunur Rashid, Islam Md Meftaul   +4 more
openalex   +1 more source

Adherence to the Mediterranean and Mediterranean‐Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diets and Parkinson's Disease Incidence in Women: Results from the Prospective E3N Cohort

Annals of Neurology, EarlyView.
Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati, Emmanuelle Correia, Pei‐Chen Lee, Fanny Artaud, Emmanuel Roze, Francesca Romana Mancini, Alexis Elbaz   +6 more
wiley   +1 more source

The school food environment and student body mass index and food consumption: 2004 to 2007 national data [PDF]

, 2009
PURPOSE: This study identifies trends in the availability of various food choices in United States' middle and high schools from 2004 to 2007, and examines the potential associations between such food availability and students' self-reported eating ...
Delva, Jorge, Johnston, Lloyd D., O'Malley, Patrick M., Terry-McElrath, Yvonne M.   +3 more
core   +1 more source

Synergistic Effects of Electricity and Light for Efficient Iron‐Catalyzed Recycling of Polystyrene Waste

Angewandte Chemie International Edition, EarlyView.
The synergistic interplay of electricity, light and earth‐abundant, nontoxic iron catalysis allowed for the efficient recycling of post‐consumer polymers into value‐added products. This robust depolymerization strategy was viable on multigram‐scale, where the cathodic hydrogen evolution reaction presents an attractive opportunity for a green hydrogen ...
Maxime Hourtoule, Piotr Skumial, Sven Trienes, Hasret Can Gülen, Jian Zhang, Lutz Ackermann   +5 more
wiley   +1 more source

Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt

Gels
Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore,
Weiwei Cao, Linlin Li, Jiancheng Wang, Weihua Guo, Wei Chen, Lifeng Pan, Duo Li   +6 more
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

PENGARUH FORTIFIKAN Fe TERHADAP KADAR Fe, TOTAL BAL, pH DAN ORGANOLEPTIK YOGURT SINBIOTIK JELLY DRINK YANG DIFORTIFIKASI VITAMIN A [PDF]

, 2016
Latar Belakang : Fortifikasi besi dan vitamin A pada susu terbukti dapat meningkatkan bioaksesibilitas dari besi. Susu diolah menjadi yogurt sinbiotik jelly drink untuk meningkatkan penyerapan mineral dan mempunyai masa simpan yang lebih lama.
Paramastuti, Ratih, Rustanti, Ninik
core   +1 more source