Chemical composition, microbial properties and sensory evaluation of yoghurt made from admixture of buffalo, cow and soy milk.
- Published in:
- Journal of Food & Dairy Sciences, 2016, v. 7, n. 6, p. 299
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- Publication type:
- Article
Works matching DE "COMPOSITION of yogurt"
Results: 47
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Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications 'fat free', 'low in sugars', 'high protein', 'source of calcium' and 'source of vitamin D' for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context of an energy-restricted diet pursuant to Article 13.5 of Regulation (EC) No 1924/2006
- Published in:
- EFSA Journal, 2015, v. 13, n. 1, p. 3948, doi. 10.2903/j.efsa.2015.3948
- Publication type:
- Article
3
Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications 'fat free', 'low in sugars', 'high protein', 'source of calcium' and 'source of vitamin D' for nutrition claims and maintenance of lean body mass in the context of an energy-restricted diet pursuant to Article 13.5 of Regulation (EC) No 1924/2006
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- EFSA Journal, 2015, v. 13, n. 1, p. 3949, doi. 10.2903/j.efsa.2015.3949
- Publication type:
- Article
4
EFFECT OF DIFFERENT INCUBATION TEMPERATURES ON THE MICROFLORA, CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF BIO-YOGURT.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 1, p. 67
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- Article
5
Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 2, p. 171, doi. 10.1002/aocs.12176
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- Article
6
Chemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase.
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- Food Technology & Biotechnology, 2012, v. 50, n. 4, p. 473
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- Article
7
THE SCREENING OF CHROMIUM, LEAD, CADMIUM AND MERCURY IN YOGURTS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 164, doi. 10.15414/jmbfs.2015.4.special3.164-166
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- Article
8
QUALITY OF YOGHURTS FROM GOAT'S MILK ENRICHED WITH MAGNESIUM CHLORIDE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 4, p. 369, doi. 10.15414/jmbfs.2015.4.4.369-372
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- Publication type:
- Article
9
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 15, p. 4929, doi. 10.1002/jsfa.7870
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- Article
10
Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 42, doi. 10.15567/mljekarstvo.2019.0104
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- Article
11
Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 4, p. 305, doi. 10.15567/mljekarstvo.2017.0408
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- Article
12
Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 207, doi. 10.15567/mljekarstvo.2014.0308
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- Article
13
MARKETING RESEARCH IN POSITIONING AND LAUNCHING OF YOGHURT DRINKS WITH A BALANCED CHEMICAL COMPOSITION.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 3, doi. 10.15673/fst.v10i4.246
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- Article
14
IMPACT OF ADDING OATS ON THE CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY ASSESSMENT OF YOGURT.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 233
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- Article
15
Bio-Functional Properties of Bee Pollen: The Case of "Bee Pollen Yoghurt".
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- Coatings (2079-6412), 2018, v. 8, n. 12, p. 423, doi. 10.3390/coatings8120423
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- Article
16
Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 8, p. 1, doi. 10.1002/ejlt.201800033
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- Article
17
Physicochemical, microbiological and sensory properties of low fat yoghurt fortified with carrot powder.
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- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 1, p. 118, doi. 10.3965/j.ijabe.20160901.1874
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- Article
18
Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 647, doi. 10.1111/1471-0307.12511
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- Article
19
Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 753, doi. 10.1111/1471-0307.12494
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- Article
20
Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 723, doi. 10.1111/1471-0307.12461
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- Article
21
Effect of different levels of grapeseed (<italic>Vitis vinifera</italic>) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt.
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- International Journal of Dairy Technology, 2018, v. 71, p. 34, doi. 10.1111/1471-0307.12415
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- Article
22
Effect of β‐glucan on the properties of probiotic set yoghurt with <italic>Bifidobacterium animalis</italic> subsp. <italic>lactis</italic> strain Bb‐12.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 157, doi. 10.1111/1471-0307.12414
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- Article
23
Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 167, doi. 10.1111/1471-0307.12404
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- Publication type:
- Article
24
Effect of Fuzhuan brick‐tea addition on the quality and antioxidant activity of skimmed set‐type yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 22, doi. 10.1111/1471-0307.12395
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- Publication type:
- Article
25
The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 89, doi. 10.1111/1471-0307.12392
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- Article
26
Comparative stability of aspartame and neotame in yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 81, doi. 10.1111/1471-0307.12381
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- Article
27
Fortification of dairy products with vitamin D<sub>3</sub>.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 177, doi. 10.1111/1471-0307.12242
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- Article
28
Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 191, doi. 10.1111/1471-0307.12238
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- Publication type:
- Article
29
A COMPARATIVE ANALYSIS OF PHYSICO-CHEMICAL INDICATORS AND SENSORY CHARACTERISTICS OF YOGURT WITH ADDED HONEY AND BEE POLLEN.
- Published in:
- Bulgarian Journal of Agricultural Science, 2018, v. 24, n. 1, p. 132
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- Article
30
Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka.
- Published in:
- Asian Journal of Medical Sciences, 2016, v. 7, n. 5, p. 97, doi. 10.3126/ajms.v7i5.14326
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- Article
31
PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2085, doi. 10.1007/s11947-010-0487-1
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- Article
32
The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 2, p. 492, doi. 10.1002/fsn3.580
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- Publication type:
- Article
33
Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis.
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- Food Science & Nutrition, 2017, v. 5, n. 2, p. 358, doi. 10.1002/fsn3.400
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- Article
34
Determination of Natamycin in Turkish Yoghurt.
- Published in:
- International Journal of Analytical Chemistry, 2016, p. 1, doi. 10.1155/2016/8480963
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- Article
35
Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk.
- Published in:
- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 53
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- Article
36
Effect of probiotic and symbiotic yoghurt consumption on counts of human faecal bacteria and tyramine production.
- Published in:
- Journal of Food & Nutrition Research, 2013, v. 52, n. 4, p. 230
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- Publication type:
- Article
37
CHARACTERIZATION OF CASEINOPHOSPHOPEPTIDES (CPPS) PRODUCED FROM α AND β-CASEIN FRACTIONS USING YOGHURT CULTURES.
- Published in:
- Asian Journal of Dairy & Food Research, 2013, p. 91
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- Publication type:
- Article
38
EFFECT OF PARTIAL SUBSTITUTION OF COW MILK WITH BAMBARA GROUNDNUT MILK ON THE CHEMICAL COMPOSITION, ACCEPTABILITY AND SHELFLIFE OF YOGHURT.
- Published in:
- Annals: Food Science & Technology, 2017, v. 18, n. 1, p. 92
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- Publication type:
- Article
39
COMPARATIVE EVALUATION OF SOME MINOR- AND MAJOR ELEMENT CONTENTS IN COMMERCIAL YOGURTS.
- Published in:
- Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 4, p. 77
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- Publication type:
- Article
40
FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.
- Published in:
- Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259
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- Publication type:
- Article
41
STATUS OF BENZOIC ACID AMOUNT DURING PROCESSING FROM YOGHURT TO ITS BY-PRODUCT DRINK (DOOGH).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 3, p. 536
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- Publication type:
- Article
42
Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 4876, doi. 10.1007/s11694-021-01061-y
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- Publication type:
- Article
43
DIFFERENCES IN MACRO- AND MICROELEMENT CONTENTS IN MILK AND YOGHURT.
- Published in:
- Archives of Biological Sciences, 2015, v. 67, n. 4, p. 1391, doi. 10.2298/ABS140312117B
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- Article
44
THE EFFECT OF ACOUSTIC ENERGY ON VISCOSITY AND SERUM SEPARATION OF TRADITIONAL AYRAN, A TURKISH YOGURT DRINK.
- Published in:
- GIDA: The Journal of Food, 2012, v. 37, n. 5, p. 253
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- Publication type:
- Article
45
FATTY ACID PROFILE AND OXIDATION TESTS OF FAT EXTRACTED FROM YOGURT USING ROSE HIP SEED OIL.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 1, p. 51, doi. 10.17306/J.AFS.2018.0526
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- Publication type:
- Article
46
THE USE OF NANO-SIZED EGGSHELL POWDER FOR CALCIUM FORTIFICATION OF COW'S AND BUFFALO'S MILK YOGURTS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 1, p. 37, doi. 10.17306/J.AFS.2018.0541
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- Publication type:
- Article
47
FERMENTATION OPTIMIZATION OF GOAT MILK WITH LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM BIFIDUM BY BOX-BEHNKEN DESIGN.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 2, p. 151, doi. 10.17306/J.AFS.2016.2.15
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- Publication type:
- Article