Works matching DE "YOGURT drinks"

Results: 31

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1387, doi. 10.1007/s00217-019-03273-5

By:

Valoppi, Fabio;
Maina, Ndegwa;
Allén, Marja;
Miglioli, Roberta;
Kilpeläinen, Petri O.;
Mikkonen, Kirsi S.

Publication type:

Article

Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 4, p. 235, doi. 10.9755/ejfa.2015-09-719

By:

Gursoy, Oguz;
Yilmaz, Yusuf;
Gokce, Ozge;
Ertan, Kubra

Publication type:

Article

Migration of model contaminants (ethylene glycol, DEHA and DEHP) from PET bottles into Iranian yogurt.

Published in:

e-Polymers, 2008, p. 1

By:

Farhoodi, Mehdi;
Emam-Djomeh, Zahra;
Ehsani, Mohammad Reza;
Oromiehie, Abdolrasul

Publication type:

Article

The Effect of Different Soft Drinks on the Shear Bond Strength of Orthodontic Brackets.

Published in:

Journal of Dentistry of Tehran University of Medical Sciences, 2012, v. 9, n. 2, p. 145

By:

Khoda, M. Omid;
Heravi, F.;
Shafaee, H.;
Mollahassani, H.

Publication type:

Article

Allergic reaction caused by acesulfame potassium in foods.

Published in:

Contact Dermatitis (01051873), 2014, v. 71, n. 4, p. 251, doi. 10.1111/cod.12252

By:

Katsue, Hiromi;
Higashi, Yuko;
Baba, Naoko;
Aoki, Megumi;
Sakanoue, Masanao;
Matsushita, Shigeto;
Kanekura, Takuro

Publication type:

Article

Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages.

Published in:

Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010016

By:

Ripari, Valery

Publication type:

Article

Carbonated Dairy Beverages: Challenges and Opportunities.

Published in:

Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030066

By:

Newbold, Daniel;
Koppel, Kadri

Publication type:

Article

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects.

Published in:

Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030047

By:

de Toledo, Nataly Maria Viva;
de Camargo, Adriano Costa;
Ramos, Paula Bortolotto Mendes;
Button, David Charles;
Granato, Daniel;
Canniatti-Brazaca, Solange Guidolin

Publication type:

Article

Reduction of salivary mutans streptococci in orthodontic patients during daily consumption of yoghurt containing probiotic bacteria.

Published in:

European Journal of Orthodontics, 2009, v. 31, n. 4, p. 407, doi. 10.1093/ejo/cjn108

By:

Cildir, Sule Kavaloglu;
Germec, Derya;
Sandalli, Nuket;
Ozdemir, Fulya Isik;
Arun, Tulin;
Twetman, Svante;
Caglar, Esber

Publication type:

Article

Effect of biosurfactant extract obtained from the corn‐milling industry on probiotic bacteria in drinkable yogurt.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 824, doi. 10.1002/jsfa.9251

By:

López‐Prieto, Alejandro;
Rodríguez‐López, Lorena;
Rincón‐Fontán, Myriam;
Moldes, Ana B;
Cruz, José M

Publication type:

Article

INFLUENCE OF FERMENTATION CONDITIONS ON RHEOLOGICAL PROPERTIES AND SERUM SEPARATION OF AYRAN.

Published in:

Journal of Texture Studies, 2004, v. 35, n. 4, p. 415, doi. 10.1111/j.1745-4603.2004.tb00604.x

By:

OZDEMIR, U.;
KILIC, M.

Publication type:

Article

Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-63142-0

By:

Afzali, Saeid;
Edalatian Dovom, Mohammad Reza;
Habibi Najafi, Mohammad Bagher;
Mazaheri Tehrani, Mostafa

Publication type:

Article

Effects of 1.23% acidulated phosphate fluoride gel and drinkable yogurt on human enamel erosion, in vitro.

Published in:

Quintessence International, 2010, v. 41, n. 7, p. 595

By:

Jitpukdeebodintra, Suwanna;
Chuenarrom, Chanya;
Muttarak, Chicha;
Khonsuphap, Pakchisa;
Prasattakarn, Sumana

Publication type:

Article

Characterization of Galactomannan Stabilised Yogurt Drink Using Dynamic Rheology.

Published in:

International Journal of Food Properties, 2010, v. 13, n. 1, p. 209, doi. 10.1080/10942910903115095

By:

Kök, M.Samil

Publication type:

Article

Desenvolvimento de bebida láctea sabor morango utilizando diferentes níveis de iogurte e soro lácteo obtidos com leite de búfala.

Published in:

Ciência Rural, 2010, v. 40, n. 10, p. 2193, doi. 10.1590/S0103-84782010005000176

By:

Caldeira, Luciana Albuquerque;
Ferrão, Sibelli Passini Barbosa;
De Albuquerque Fernandes, Sérgio Augusto;
Magnavita, Ana Prudência Assis;
Santos, Tayse Dantas Rebouças

Publication type:

Article

The effect of zinc and vitamin B<sub>12</sub> together with thyme and <italic>Aloe vera</italic> extracts on the viability of <italic>Lactobacillus acidophilus</italic> LA‐5<sup>®</sup> and physicochemical properties of Iranian yoghurt drink (Doogh)

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 149, doi. 10.1111/1471-0307.12409

By:

Karami, Mostafa

Publication type:

Article

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 120, doi. 10.1111/1471-0307.12391

By:

Barat, Abdullah;
Ozcan, Tulay

Publication type:

Article

Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh).

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 198, doi. 10.1111/1471-0307.12371

By:

Azary, Zahra;
Nasirpour, Ali

Publication type:

Article

Optimization of ingredients for the formulation of a direct acidified whey based lassi-like beverage.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 199, doi. 10.1111/j.1471-0307.2008.00387.x

By:

Nair, Kalyani;
Thompkinson, D. K.

Publication type:

Article

Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures.

Published in:

Comunicata Scientiae, 2014, v. 5, n. 3, p. 318

By:

Saad Gad, Ahmed;
Salah Mohamad, Sahar Hassan

Publication type:

Article

Study suggests probiotics do work.

Published in:

Chemistry & Industry, 2008, n. 2, p. 11

By:

Walter, Patrick

Publication type:

Article

The effect of daily intake of vitamin D-fortified yogurt drink, with and without added calcium, on serum adiponectin and sirtuins 1 and 6 in adult subjects with type 2 diabetes.

Published in:

Nutrition & Diabetes, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41387-021-00168-x

By:

Nikooyeh, Bahareh;
Hollis, Bruce W.;
Neyestani, Tirang R.

Publication type:

Article

Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model.

Published in:

Journal of Pure & Applied Microbiology, 2019, v. 13, n. 1, p. 609, doi. 10.22207/JPAM.13.1.70

By:

Shehata, Mohamed G.;
Abd-Rabou, Hagar S.;
El-Sohaimy, Sobhy A.

Publication type:

Article

Factors Affecting Consumers' Fluid Milk Purchasing Patterns in Taiwan: Product Comparisons and Marketing Implications.

Published in:

Journal of Food Products Marketing, 2001, v. 7, n. 3, p. 41, doi. 10.1300/J038v07n03_04

By:

Jane Lu Hsu;
Jui-Sheng Kao

Publication type:

Article

Application of exergy analysis to the dairy industry: A case study of yogurt drink production plant.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 118, doi. 10.1016/j.fbp.2016.10.008

By:

Soufiyan, Mohamad Mojarab;
Aghbashlo, Mortaza

Publication type:

Article

Effect of Menthol Absorption by Packaging Material on the Quality of Yogurt Drink during Storage Time.

Published in:

Journal of Agricultural Science & Technology (1008-0864), 2013, v. 15, n. 7, p. 1373

By:

Farhoodi, M.;
Emam-Djomeh, Z.;
Falah, A.;
Sabetghadam, S.;
Nemati, M.

Publication type:

Article

Intake safety of Lactobacillus helveticus SBT2171 and its effects on nasal and ocular symptoms associated with mites and house dust: An open-label study and a randomized, double-blind, placebo-controlled, parallel group study.

Published in:

Functional Foods in Health & Disease, 2019, v. 9, n. 1, p. 52, doi. 10.31989/ffhd.v9i1.557

By:

Maya Yamashita;
Eiji Kobatake;
Shun Obuchi;
Masayuki Iwai;
Kazuyuki Ichikawa;
Toshihide Kabuki;
Tadao Enomoto

Publication type:

Article

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

By:

Ertugay, Mustafa Fatih;
Başlar, Mehmet;
Şengül, Mustafa;
Sallan, Selen

Publication type:

Article

SÜTE FARKLI ISIL İŞLEM UYGULAMALARININ AYRAN KALİTESİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 5, p. 355

By:

Özünlü, Balkır Tamuçay;
Koçak, Celalettin

Publication type:

Article

PEYNİRALTI SUYUNUN FONKSİYONEL ÖZELLİKLERİ VE PEYNİRALTI SUYU KULLANILARAK ÜRETİLEN YENİ NESİL SÜT ÜRÜNLERİ.

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 4, p. 289

By:

Yerlikaya, Oktay;
Kınık, Özer;
Akbulut, Necati

Publication type:

Article

FORMALDEHYDE LEVELS IN SOME MANUFACTURED REGULAR FOODS IN MAKURDI, BENUE STATE, NIGERIA.

Published in:

Journal of Applied Sciences in Environmental Sanitation, 2010, v. 5, n. 3, p. 223

By:

Uzairu, A.;
Yiase, S. G.;
Ugye, T. J.;
Anhwange, B. A.

Publication type:

Article