Results 61 to 70 of about 154,820 (397)
Food Science & Nutrition, 2021 This study was conducted to determine the polycyclic aromatic hydrocarbons (PAHs) levels and health risk of yogurt and butter samples collected from Tehran using MSPE/GC‐MS (magnetic solid‐phase extraction/gas chromatography‐mass spectrometry).
Amin Kiani +8 more
semanticscholar +1 more source
Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt
Shipin gongye ke-jiIn order to improve the quality and nutritional value of yogurt and evaluate the effect of Lactobacillus on the quality of pig skin hydrolyzed collagen yogurt, milk and pig skin hydrolyzed collagen were used as raw materials, and Lactobacillus plantarum,
Jin ZHAO, Jian LI
doaj +1 more source
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
doaj +1 more source
Ultrahigh contrast one-way optical transmission through a subwavelength slit [PDF]
, 2012 Cataloged from PDF version of article.We computationally demonstrate one-way optical transmission characteristics of a subwavelength slit. We comparatively study the effect in single layer and double layer metallic corrugations.
Battal, E., Okyay, A. K., Yogurt, T. A.
core +2 more sources
Agritech, 2017 Protein content of winged bean is almost the same as soybean, but the beany flavor is more poweful than soybean. Therefore the protein of winged bean was isolated prior to use as raw material of yogurt. This research was aimed to determine the potency of
Agus Slamet, Bayu Kanetro
doaj +1 more source
Journal of Dairy Science, 2022 : This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the ...
Carolina Antonela Curti +5 more
doaj +1 more source
A comparative study on the quality and flavor of dromedary and bifocal camel yogurt
Shipin yu jixieObjective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall ...
LI Yang, CHEN Shuxing
doaj +1 more source
Journal of Dairy Science, 2021 Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in ...
Huaxin Du +6 more
semanticscholar +1 more source
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 +2 more
openaire +2 more sources
Identification of students' mental models about the milk transformation in yogurt [PDF]
, 2017 A review of the scientific literature reveals that there are still few researches on the conceptions of secondary school students about chemical reactions involving microorganisms, especially those related to the mental models that students use in their ...
Blanco-Lopez, Angel +2 more
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