Results 61 to 70 of about 137,594 (357)

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
openaire   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +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

Preventing and Recovering Food Waste in Manufacturing Firms: A Contingency Perspective on Circular Economy Practices

Business Strategy and the Environment, EarlyView.
ABSTRACT Food waste is a sustainability concern in the food industry, which can be mitigated through a circular economy. Circularity can be limited by contextual constraints, such as the characteristics of the waste to be recovered. However, their study in the context of food waste is scarce.
Stella Viscardi, Claudia Colicchia, Alessandro Creazza   +2 more
wiley   +1 more source

Competitive Foods [PDF]

, 2006
Describes the types of food items available to middle and high school students in forty California public secondary schools, as well as how well they match the nutrient standards defined in California's SB 12 ...

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Association Between D‐amino Acids in Natto (fermented soybeans) and Kidney Dysfunction

ChemFoodChem, EarlyView.
XX XX ABSTRACT In this study, we examined clinical and cohort data to explore the potential renoprotective effects of natto (fermented soybeans) consumption and its relationship with D‐amino acids. In a clinical study, ten healthy adults consumed one 40‐g pack of natto three times in a single day, and plasma and urine samples were collected 1 h and 24 ...
Yusuke Nakade, Tadashi Toyama, Akinori Hara, Shigefumi Okamoto, Hiroaki Masuoka, Wataru Suda, Masashi Mita, Yuna Miyajima, Keishi Mizuguchi, Takeo Yuno, Hiroka Yamazaki, Hiroki Ohtani, Hoang Thuy Linh, Megumi Oshima, Miho Shimizu, Norihiko Sakai, Hiromasa Tsujiguchi, Hiroyuki Nakamura, Yasunori Iwata, Takashi Wada   +19 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

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

Purpose and Profit: Social and Environmental Marketing for Large Companies in Adverse Scenarios

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT This qualitative study explored how large companies use social and environmental marketing to boost results in adverse scenarios, analyzing interviews with marketing managers and public documents. The findings reveal distinct strategies. To attract investors, environmental, social, and governance (ESG) communication is targeted at limited ...
Celso Jacubavicius, Giancarlo Medeiros Pereira, Oduvaldo Vendrametto, Miriam Borchardt, Gabriel Sperandio Milan   +4 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
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