Results 51 to 60 of about 44,330 (308)
FoodsThe 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 +3 more
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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 +8 more
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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
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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 +3 more
wiley +1 more source
Evaluation of ChatGPT-5.2 responses to frequently asked questions about benign bone tumors
Frontiers in OncologyObjectivePatients increasingly seek health-related information through artificial intelligence (AI)-based chatbots. However, the reliability and clinical quality of chatbot-generated patient information remain uncertain.
Batuhan Ayhan +2 more
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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
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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
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Elemental analysis of commercial yogurts by ICP-OES
, 2023 Currently, there has been a continued increase in the manufacturing of fermented dairy products, particularly yogurt. Additionally, the occurrence of elements in yogurt is a significant concern, especially considering the demanding quality nutritional ...
Huynh Huu, Hau
core
Growth of Omnichannel Grocery Retailing and Food Prices
Agribusiness, EarlyView.ABSTRACT This paper examines the effects of the growth of omnichannel grocery retailing on food prices. We first develop a conceptual model of consumer choice and retailer pricing that allows us to evaluate changes in equilibrium prices, quantities, and profits with online channel growth and alternative pricing strategies.
Xiangwen Kong +2 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 +5 more
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