Results 61 to 70 of about 128,652 (307)

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

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Foods, 2023
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous ...
Lambros Sakkas, Marianna Karela, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou   +4 more
openaire   +3 more sources

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Social Responsibility, Business Strategy and Development: The Case of Grameen-Danone Foods Limited [PDF]

, 2009
The aim of this paper is to study the phenomenon of Social Business Enterprises (SBEs) and gain an understanding of their nature, operations, objectives and implications by using Grameen Danone Foods Limited (GDFL) as an illustration. Within this context,
Arun, Thankom Gopinath, Ghalib, Asad, Hossain, Farhad   +2 more
core   +2 more sources

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Functional Starters for Functional Yogurt [PDF]

Foods, 2015
In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus.
Arena, Mattia P., CAGGIANIELLO, GRAZIANO, RUSSO, PASQUALE, ALBENZIO, MARZIA, MASSA, SALVATORE, FIOCCO, DANIELA, CAPOZZI, VITTORIO, SPANO, GIUSEPPE   +7 more
openaire   +4 more sources

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Effect Of Variation Of Sugar And Starter Total Quality And Yogurt Acidity Soursop Fruit Skin With Natural Dyes Dragon Fruit [PDF]

, 2015
Yogurt is a fermented milk product with the addition of lactic acid bacteria starter. The bacteria that play a role in the process of fermentation yogurt in general is Lactobacillus bulgaricus and Streptococcus thermophilus.
, Dra. Suparti, M.Si, PRASTIWI, Chintia Eka   +1 more
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties

Foods
This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel
F. N. U. Akshit, Ting Mao, Shwetha Poojary, Venkata Chelikani, Maneesha S. Mohan   +4 more
doaj   +1 more source