Works matching DE "GREEK yogurt"

Results: 72

Exploring the Potential of Kishk-like Novel Product in Solving the Acidic Whey Conundrum in the Dairy Industry.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 179, doi. 10.18805/ajdfr.DRF-377

By:

Dimassi, O.

Publication type:

Article

Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh).

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1807810

By:

Al-Rimawi, Fuad;
Alayoubi, Mohannad;
Elama, claude;
Jazzar, Mohannad;
Çakıcı, Avni;
Yildiz, Fatih

Publication type:

Article

EFFECT OF VARIATION IN REGION AND SEASONS ON SENSORY, CHEMICAL AND MICROBIA CHARACTERISTICS OF LABNEH MANUFACTURED BY TRADITIONAL METHODS.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 32

By:

Khalaileh, Nazieh I. Al;
Maghaydah, Sofyan;
Al-Rousan, Walid M.;
Ajo, Radwan Y.

Publication type:

Article

Greek Yogurt Cups Make Perfect Pots.

Published in:

African Violet Magazine, 2019, v. 72, n. 4, p. 21

By:

Hancock, Pat

Publication type:

Article

Comparative Study on the Use of Transglutaminase Enzyme in Making Labneh from Different Kinds of Milk.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 6, p. 133, doi. 10.21608/jfds.2021.178951

By:

Elmenawy, Reham k.;
Abd-Elkader, Y. I.;
Elmetwally, M. M.;
Shalabi, Ola M. A. K.

Publication type:

Article

Impact of Olive Cake Supplementation on some Properties of Bio-Labneh Made from Goat’ s Milk.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 6, p. 125, doi. 10.21608/jfds.2021.177199

By:

El-Metwally, R. I.;
Eid, M. Z.;
Basiony, Monira M.

Publication type:

Article

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA.

Published in:

Journal of Food & Dairy Sciences, 2021, p. 1

By:

Kebary, K. M. K.;
Kamaly, K. M.;
Mailam, M. A.;
Maamoon, A. G.

Publication type:

Article

Quality and Shelf Life of Labneh as Affected by Using some Essential Oils.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 4, p. 135

By:

EL-Ahwal, R. I.;
Abo El-kher, Sala E.;
Hattem, H. E.

Publication type:

Article

Effect of some Herbs Essential Oils on Labneh.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 4, p. 101

By:

Ali, M. A.;
Abd El-Tawab, Y. A.;
Ebrahim, H. M.

Publication type:

Article

Fortification of Labneh with the Extract of Guava Leaves Powder as a Functional Products.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 4, p. 139

By:

El-Gazzar, Hayam A.;
Moussa, M. A. M.;
El-khair, Salaala Aln Aby E. Abo

Publication type:

Article

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt.

Published in:

Journal of Dairy Research, 2022, v. 89, n. 2, p. 213, doi. 10.1017/S0022029922000346

By:

Gyawali, Rabin;
Feng, Xi;
Chen, Yan Ping;
Lorenzo, Jose M.;
Ibrahim, Salam A.

Publication type:

Article

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance.

Published in:

Journal of Dairy Research, 2021, v. 88, n. 1, p. 98, doi. 10.1017/S0022029921000121

By:

Dias, Sofia Sestito;
de Souza Vergílio, Damarys;
Pereira, Arthur Marroni;
Klososki, Suellen Jensen;
Marcolino, Vanessa Aparecida;
da Cruz, Rayane Monique Sete;
Costa, Giselle Nobre;
Barão, Carlos Eduardo;
Pimentel, Tatiana Colombo

Publication type:

Article

Minimising generation of acid whey during Greek yoghurt manufacturing.

Published in:

Journal of Dairy Research, 2017, v. 84, n. 3, p. 346, doi. 10.1017/S0022029917000279

By:

Uduwerella, Gangani;
Chandrapala, Jayani;
Vasiljevic, Todor

Publication type:

Article

EFFECTIVENESS OF CARDAMOM (ELETTARIA CARDAMOMUM) OR BAY LEAF (LAURUS NOBILIS L.) POWDER IN IMPROVING THE QUALITY OF LABNEH.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 1, p. 39, doi. 10.17306/j.afs.0984

By:

Abd El-Megaly Tawfek, Meranda;
Mohamed Ali, Ahmed Roshdy

Publication type:

Article

Product Launches with New Attributes: A Hybrid Conjoint–Consumer Panel Technique for Estimating Demand.

Published in:

Journal of Marketing Research (JMR), 2019, v. 56, n. 5, p. 709, doi. 10.1177/0022243719843132

By:

Ellickson, Paul B.;
Lovett, Mitchell J.;
Ranjan, Bhoomija

Publication type:

Article

Characteristics, Antioxidant, and Antihypertensive Activities of Probiotic Greek Yogurt with Roselle Extract Addition.

Published in:

Tropical Animal Science Journal, 2024, v. 47, n. 2, p. 235, doi. 10.5398/tasj.2024.47.2.235

By:

Juandini, P. A.;
Arief, I. I.;
Wulandari, Z.;
Abidin, Z.

Publication type:

Article

A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder Detection as a Fraudulent Addition.

Published in:

Foods, 2025, v. 14, n. 4, p. 693, doi. 10.3390/foods14040693

By:

Krystalli, Evangelia;
Thomaidis, Nikolaos;
Kritikou, Anastasia S.;
Kokkinos, Christos

Publication type:

Article

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation.

Published in:

Foods, 2025, v. 14, n. 1, p. 130, doi. 10.3390/foods14010130

By:

Bolini, Helena Maria Andre;
Cardello, Flavio;
de Medeiros, Alessandra Cazellatto;
Moskowitz, Howard

Publication type:

Article

Labneh: A Retail Market Analysis and Selected Product Characterization.

Published in:

Foods, 2024, v. 13, n. 21, p. 3461, doi. 10.3390/foods13213461

By:

Bhaskaracharya, Raman K.;
Alnuaimi, Fatima Saeed Rashed;
Aldarmaki, Shaikha Rashed Juma;
Abdulazeez, Abeena;
Ayyash, Mutamed

Publication type:

Article

Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.

Published in:

Foods, 2024, v. 13, n. 14, p. 2185, doi. 10.3390/foods13142185

By:

McCullum, Rebecca;
Saifullah, Md;
Bowyer, Michael;
Vuong, Quan

Publication type:

Article

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.

Published in:

Foods, 2023, v. 12, n. 20, p. 3860, doi. 10.3390/foods12203860

By:

Sakkas, Lambros;
Karela, Marianna;
Zoidou, Evangelia;
Moatsou, Golfo;
Moschopoulou, Ekaterini

Publication type:

Article

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.

Published in:

Foods, 2023, v. 12, n. 16, p. 3131, doi. 10.3390/foods12163131

By:

Abi Khalil, Reine;
Couderc, Christel;
Yvon, Sophie;
Sicard, Delphine;
Bigey, Frédéric;
Jard, Gwenaelle;
El Rammouz, Rabih;
Abi Nakhoul, Pierre;
Eutamène, Hélène;
Ayoub, Marie-José;
Tormo, Hélène

Publication type:

Article

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.

Published in:

Foods, 2023, v. 12, n. 12, p. 2360, doi. 10.3390/foods12122360

By:

Karageorgou, Agori;
Paveli, Anastasia;
Goliomytis, Michael;
Theodorou, Georgios;
Politis, Ioannis;
Simitzis, Panagiotis

Publication type:

Article

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup.

Published in:

Foods, 2023, v. 12, n. 9, p. 1856, doi. 10.3390/foods12091856

By:

Kim, Jisoo;
Kim, Moonsook;
Choi, Ilsook

Publication type:

Article

The Impact of Brand Awareness and Country of Origin in the Advertising Effectiveness of Greek Food Products in the United Kingdom: The Case of Greek Yogurt.

Published in:

Foods, 2022, v. 11, n. 24, p. 4019, doi. 10.3390/foods11244019

By:

Karagiannis, Dimitrios;
Hatzithomas, Leonidas;
Fotiadis, Thomas;
Gasteratos, Antonios

Publication type:

Article

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey.

Published in:

Foods, 2022, v. 11, n. 24, p. 3953, doi. 10.3390/foods11243953

By:

Karastamatis, Stavros;
Zoidou, Evangelia;
Moatsou, Golfo;
Moschopoulou, Ekaterini

Publication type:

Article

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study.

Published in:

Foods, 2022, v. 11, n. 23, p. 3874, doi. 10.3390/foods11233874

By:

Abi Khalil, Reine;
Couderc, Christel;
Yvon, Sophie;
Jard, Gwenaelle;
Sicard, Delphine;
Bigey, Frédéric;
El Rammouz, Rabih;
Abi Nakhoul, Pierre;
Eutamène, Hélène;
Tormo, Hélène;
Ayoub, Marie-José

Publication type:

Article

Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes.

Published in:

Foods, 2022, v. 11, n. 23, p. 3861, doi. 10.3390/foods11233861

By:

da Silva, Agatha Transfeld;
de Lima, Jair José;
Reis, Priscila;
Passos, Maurício;
Baumgartner, Catiucia Giraldi;
Sereno, Aiane Benevide;
Krüger, Cláudia Carneiro Hecke;
Cândido, Lys Mary Bileski

Publication type:

Article

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt.

Published in:

Foods, 2022, v. 11, n. 23, p. 3799, doi. 10.3390/foods11233799

By:

Yang, So-Young;
Yoon, Ki-Sun

Publication type:

Article

Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells.

Published in:

Foods, 2022, v. 11, n. 11, p. 1663, doi. 10.3390/foods11111663

By:

Darwish, Mohamed Samir;
Abou-Zeid, Noha A.;
Khojah, Ebtihal;
AL Jumayi, Huda A.;
Alshehry, Garsa A.;
Algarni, Eman H.;
Elawady, Asmaa A.

Publication type:

Article

Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil.

Published in:

Foods, 2020, v. 9, n. 12, p. 1775, doi. 10.3390/foods9121775

By:

Guiné, Raquel P. F.;
Florença, Sofia G.;
Carpes, Solange;
Anjos, Ofélia

Publication type:

Article

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing.

Published in:

Foods, 2020, v. 9, n. 8, p. 1126, doi. 10.3390/foods9081126

By:

Sim, Shaun Y. J.;
Hua, Xin Yi;
Henry, Christiani Jeyakumar

Publication type:

Article

Development of Shelf Life for Labaneh Using Protective Cultures of L. paracasei and Propionibacterium freudenreichii subsp. shermanii.

Published in:

International Journal of Food Studies, 2024, v. 13, p. 90, doi. 10.7455/ijfs/13.1.2024.a7

By:

HADDAD, MOAWIYA;
BANI-HANI, NABEEI

Publication type:

Article

DEVELOPMENT OF GREEK YOGURT FROM GOAT'S MILK.

Published in:

Philippine Journal of Veterinary & Animal Sciences, 2014, v. 40, n. 2, p. 121

By:

Dida, Kimberly Ann E.;
Obsioma, Virginia P.

Publication type:

Article

İnkübasyon Çıkış Asitliğinin Geleneksel Olarak Üretilen Süzme Yoğurtların Bazı Kalite Özellikleri Üzerine Etkisi.

Published in:

Journal of Faculty of Veterinary Medicine, Erciyes University / Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 2020, v. 17, n. 3, p. 297, doi. 10.32707/ercivet.828819

By:

YARALI, Engin;
ÇETİNER, Şevki

Publication type:

Article

Effect of addition sesame seeds powder with different ratio on microstructural and some properties of low fat Labneh.

Published in:

Arabian Journal of Chemistry, 2020, v. 13, n. 10, p. 7572, doi. 10.1016/j.arabjc.2020.08.032

By:

Aly, Ahmed A.;
Refaey, Mahmoud M.;
Hameed, Ahmed M.;
Sayqal, Ali;
Abdella, Sherif A.;
Mohamed, Alaa S.;
M.A.A., Hassan;
Ismail, Hesham A.

Publication type:

Article

Production of Synbiotic Labneh Using Papaya's Pulp Fibers Powder and Probiotic Bacteria.

Published in:

Alexandria Journal of Food Science & Technology, 2024, v. 21, n. 2, p. 15

By:

Zahran, Hend A.;
Kebary, K. M. K.;
Hussain, S. A.;
Kamaly, K. M.;
Badawi, Khadega R.

Publication type:

Article

Catalytic Production of Glucose–Galactose Syrup from Greek Yogurt Acid Whey in a Continuous‐Flow Reactor.

Published in:

ChemSusChem, 2020, v. 13, n. 4, p. 791, doi. 10.1002/cssc.201902847

By:

Lindsay, Mark J.;
Huang, Kefeng;
Buchinger, Brent A.;
Maravelias, Cristos T.;
Dumesic, James A.;
Rankin, Scott A.;
Huber, George W.

Publication type:

Article

Value Addition of Greek Yogurt Whey Using Magnetic Fluid and Sepiolite Treatments.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 4, p. 553, doi. 10.1007/s11947-015-1653-2

By:

Kyle, Clinton;
Amamcharla, Jayendra

Publication type:

Article

Our Life in the Empty House.

Published in:

Raritan, 2021, v. 41, n. 1, p. 81

By:

BAUMGARTEL, SYLVIE

Publication type:

Article

CONSUMER BEHAVIOR IN THE GREEK LOCAL FOOD MARKET: THE CASE OF YOGURT.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2021, v. 26, p. 93, doi. 10.52846/bhfe.26.2021.14

By:

Apostolos, Goulas;
Vassiliki, Tsiountsioura

Publication type:

Article

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides.

Published in:

Dairy, 2024, v. 5, n. 1, p. 78, doi. 10.3390/dairy5010007

By:

Limnaios, Athanasios;
Tsevdou, Maria;
Zafeiri, Eirini;
Topakas, Evangelos;
Taoukis, Petros

Publication type:

Article

IMPACT OF ADDING CRESS SEEDS MUCILAGE POWDER ON OPTIMIZING SOME PHYSICOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CAMEL MILK LABNEH.

Published in:

Egyptian Journal of Dairy Science, 2021, v. 49, n. 2, p. 97

By:

Gouda, A. M.;
Elkholy, Amira M.;
Ibrahim, Asmaa E.

Publication type:

Article

EFFECT OF OAT FLOUR SUPPLEMENTATION THE PHYSICOCHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT PROBIOTIC LABNEH.

Published in:

Egyptian Journal of Dairy Science, 2019, v. 47, n. 2, p. 101

By:

El-Sattar, E. Abd;
El-Wahed, E. M. Abd;
Ali, A. H.

Publication type:

Article

Effect of Dietary Pomegranate Peel (Punica granatum) Supplementation on Milk Production and Quality of Labneh of Friesian Dairy Cows.

Published in:

Journal of Animal & Poultry Production, 2019, v. 10, n. 12, p. 395, doi. 10.21608/jappmu.2019.76679

By:

Abbas, H. S.;
Abd- EL kader, Y. A.

Publication type:

Article

Generations and Branded Content from and through the Internet and Social Media: Modern Communication Strategic Techniques and Practices for Brand Sustainability—The Greek Case Study of LACTA Chocolate.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 1, p. 584, doi. 10.3390/su15010584

By:

Nicolaou, Constantinos

Publication type:

Article

Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 21, p. 9141, doi. 10.3390/su12219141

By:

Houssard, Catherine;
Maxime, Dominique;
Benoit, Scott;
Pouliot, Yves;
Margni, Manuele

Publication type:

Article

Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt.

Published in:

Ciência Rural, 2024, v. 54, n. 3, p. 1, doi. 10.1590/0103-8478cr20220688

By:

da Cunha Júnior, Paulo Cezar;
Toledo de Carvalho Silva, Mariá;
Martins Jacintho Barbosa, Maria Ivone;
da Rocha Ferreira, Elisa Helena

Publication type:

Article

Incorporation of Powdered Jambolan and Acerola Pulp in Concentrated Yogurt: PhysicoChemical Characteristics, Texture, and Consumer Acceptability.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 481, doi. 10.1080/15428052.2023.2282091

By:

de Matos, Joana D'arc P.;
de Figueirêdo, Rossana Maria F.;
de Melo Queiroz, Alexandre J.;
Guerra Araújo, Nkarthe;
Barbosa, Idiana Macedo;
de Moraes, Maria Suiane;
Romão da Silva, Luís Paulo F.;
de A. Nascimento, Mikaelly

Publication type:

Article

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey.

Published in:

Beverages, 2024, v. 10, n. 1, p. 18, doi. 10.3390/beverages10010018

By:

Shukla, Viral;
Villarreal, Marcela;
Padilla-Zakour, Olga I.

Publication type:

Article