Results 81 to 90 of about 128,652 (307)

PENGARUH FORTIFIKAN Fe TERHADAP KADAR Fe, TOTAL BAL, pH DAN ORGANOLEPTIK YOGURT SINBIOTIK JELLY DRINK YANG DIFORTIFIKASI VITAMIN A [PDF]

, 2016
Latar Belakang : Fortifikasi besi dan vitamin A pada susu terbukti dapat meningkatkan bioaksesibilitas dari besi. Susu diolah menjadi yogurt sinbiotik jelly drink untuk meningkatkan penyerapan mineral dan mempunyai masa simpan yang lebih lama.
Paramastuti, Ratih, Rustanti, Ninik
core   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source

Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet

Journal of Food and Pharmaceutical Sciences, 2020
The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on the lipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).
Lily Arsanti Lestari, Qisthira Swasti Amirina, Dina Septari Anindyah, Ainun Nisa, Annisa Nurul Huda, Widiyani Indrianingrum, Prasetyastuti, Nurliyani   +7 more
doaj   +1 more source

Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti–Staphylococcus aureus Activity

Food Safety and Health, EarlyView.
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby, Aml S. Ibrahim, Ola Wagih Hegab, Hamdy A. Zahran, Eman F. Abdel‐Latif   +4 more
wiley   +1 more source

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt

Foods
With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and ...
Lijie Yang, Lifeng Wang, Yujie Chi, Yuan Chi   +3 more
doaj   +1 more source

Developing Indigenous Plant-Enriched Yogurt to Enhance Iron Solubility-A Collaboration With Senegalese Women Farmers. [PDF]

J Food Sci
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Ifeh C, Allan E, Ndiaye A, Miles MP, Kuo WY.   +4 more
europepmc   +2 more sources

Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material [PDF]

, 2016
Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating ...
Djali, M. (Mohamad), Harnah, S. (Sylvia), Marta, H. (Herlina)   +2 more
core  

Effect of a lubricating jelly paste on swallowing pills in patients with subjective swallowing difficulty: a pilot randomised controlled trial

Journal of Pharmacy Practice and Research, EarlyView.
Abstract Background Pill‐swallowing difficulty is common yet under‐recognised, and patients rarely seek or receive support from healthcare professionals. Lubricating jelly pastes are widely available in Japan, yet evidence for their effectiveness in pill administration remains limited. The PILL‐5 enables validated, self‐reported screening of clinically
Yoko Inamoto, Miyo Yamasaki, Keiko Aihara, Ryosuke Inagaki, Mao Ogawa, Yuriko Sato, Seiko Shibata, Eiichi Saitoh, Yohei Otaka   +8 more
wiley   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

Food Chemistry: X
Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges.
Dong Hyun Keum, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han   +3 more
doaj   +1 more source