Results 51 to 60 of about 50,856 (247)

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

Implantación de un local que brindará distintos productos en base al yogurt con miel de abeja en la ciudad de Guayaquil [PDF]

, 2011
Este proyecto se enfoca en la creación de una microempresa situada en Urdesa Central de la Ciudad de Guayaquil, en la cual se expenderán múltiples productos basados en la combinación del yogurt natural con miel de abeja.
Núñez Solis, Andrea Carolina, Zambrano Loor, Jennifer Vanessa, Macías, Washington, Monserrate Gomez, Katherine Jazmín   +3 more
core  

Getting (un)wasted: How planning failures generate consumer waste across resources: Time, money, goods, and energy

Consumer Psychology Review, EarlyView.
Abstract Past research suggests that people exhibit robust waste aversion. However, many consumers routinely feel that they waste not only goods but also time, money, energy, and emotion and would be hard‐pressed to imagine their lives otherwise. Why does consumer waste persist? In this paper, we first propose a definition for consumer waste.
Marissa A. Sharif, Cait Lamberton
wiley   +1 more source

Technology of bifidoyogurt with fruit filler and with food additives

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Yogurt is the most popular fermented milk drink in the world, which has a number of positive effects on human health. To enhance the beneficial properties of yogurt, probiotic cultures are used, in particular, bifidobacteria, as well as various fruit and
O. Y. Tsisaryk, L. Y. Musii, I. M. Slyvka, I. V. Skulska, I. V. Luchka   +4 more
doaj   +1 more source

YOGURT KERING SEBAGAI STARTER PADA PEMBUATAN YOGURT [PDF]

, 1996
INTISARI Untuk mengetahui 1) pertumbuhan bakted asam laktat pada yogurt kering dengan spray ataupun denganfreeze-drying dan 2) kualitas yogurt dengan starter dari yogurt kering, dilakukan dua tahap penelitian.
Perpustakaan UGM, i-lib
core   +2 more sources

Stabilization by Crosslinking of β‐Galactosidase Immobilized by Adsorption for Application in a Continuous Lactose Removal Process

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Adsorption is the simplest method of enzyme immobilization, but it often requires additional treatments to improve stability. These treatments, however, may impact enzymatic activity. This study investigated the effect of crosslinking on the stability of β‐galactosidase immobilized by adsorption on A‐568 resin and its implications for ...
Aliou Toro Lafia, Adrielle Aparecia Paulista Ribeiro, Larissa Nayhara Soares Santana Falleiros, Carla Zanella Guidini   +3 more
wiley   +1 more source

Biomedical Kitchen Supports Student Transition to Higher Education Through Transdisciplinary Simulation

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT The transition to university presents a significant challenge for undergraduate students in Biomedical Sciences, many of whom lack prior laboratory experience. This inexperience can create a discrepancy between students' perceived and actual competencies, leading to a self‐efficacy gap when compared to peers with previous laboratory exposure ...
Phillip Lawton, Luisa Garcia‐Haro, Alison McGregor, Eliel Cohen, Julianne Viola, Jozef Youssef, Alan Spivey, Roger Kneebone, Niamh Martin, Jakub Radzikowski   +9 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

Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage

, 2021
Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants.
Onur Guneser
core   +1 more source

Near‐infrared light‐activated aptamer‐based nanoprobe for spatiotemporally resolved detection of L‐lactate in colorectal cancer

BMEMat, EarlyView.
A near‐infrared (NIR) light‐activated “lock‐key” nanodevice is reported for spatiotemporally resolved detection of intratumoral L‐lactate. The system stays silent until deep‐penetrating NIR light remotely unlocks its function, allowing for precise sensing within tumors.
Siyu Pan, Xuanyi Lu, Wenjie Yang, Yunhui Peng, Lingfu Deng, Shuai Zha, Xueyang Fang, Guochen Bao, Lijun Jiang   +8 more
wiley   +1 more source