Results 71 to 80 of about 154,820 (397)

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 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, N. Stepnowska, J. Bryś, M. Ziarno, M. Ciecierska, J. Kowalska   +5 more
doaj   +1 more source

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
openaire   +2 more sources

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

Agribusiness, EarlyView.
ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace

Foods
The 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, Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu   +3 more
doaj   +1 more source

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
doaj   +1 more source

Dairy Products Made from Yogurt in Hatay Region

Turkish Journal of Agriculture: Food Science and Technology, 2020
In Hatay region, production of dairy products whose raw material is known as yogurt is important to increase the durability of yogurt. These products are produced in small-scale enterprises and offered for sale in local markets, and in some enterprises ...
Dilek Say, Mehmet Salih Çayır, Nuray Güzeler   +2 more
doaj   +1 more source

THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT IN [PDF]

, 2012
Yogurt is a food product produced by fresh milk as the raw material which is easier to digest and assimilate than fresh milk. Today, it is a very popular food product and is marketed worldwide.Consequently, is important to know its chemical composition ...
Agulheiro-Santos, A.C., Arazuri, Silvia, Arias, Nerea, Correa, Paulo Cesar, Gago, Meritxell, Jarén, Carmen, López, Ainara   +6 more
core  

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

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Nutrients, 2021
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to
W. Craig, C. J. Brothers
semanticscholar   +1 more source