Results 81 to 90 of about 154,820 (397)
Animal Models and Experimental Medicine, EarlyView.Vitamin D, traditionally known to promote calcium and bone health, is being explored for its role in cancer prevention and treatment through its influence on cell proliferation, differentiation, apoptosis, and immune response. The vitamin D receptor (VDR) regulates gene expression and interacts with key signaling pathways such as Wnt/β‐catenin, MAPK ...
D. Prasanth +10 more
wiley +1 more source
Food Science & Nutrition, 2021 This study assessed the effect of probiotic yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. in patients with lactose intolerance.
S. Masoumi +5 more
semanticscholar +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
The effects of pea peptides on the quality of set yogurt
Shipin yu jixie, 2023 Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt.
CHEN Yangling +7 more
doaj +1 more source
The school food environment and student body mass index and food consumption: 2004 to 2007 national data [PDF]
, 2009 PURPOSE: This study identifies trends in the availability of various food choices in United States' middle and high schools from 2004 to 2007, and examines the potential associations between such food availability and students' self-reported eating ...
Delva, Jorge +3 more
core +1 more source
BioMed Research International, 2021 Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% (w/v) inulin has ...
Fereshteh Falah +3 more
semanticscholar +1 more source
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 +2 more
wiley +1 more source
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
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization [PDF]
, 2023 Marco Montemurro +3 more
openalex +1 more source
Foods, 2021 This study attempts to predict plant-based yogurt consumers’ intention to consume plant-based yogurt alternatives in Denmark employing Ajzen’s theory of planned behaviour as a theoretical framework.
S. Pandey, C. Ritz, F. Perez-Cueto
semanticscholar +1 more source