Works about YOGURT

Results: 3327

Heavy Metal Contamination in Yogurt from Lebanon: Evaluating Lead (Pb) and Cadmium (Cd) Concentrations Across Multiple Regions.

Published in:

Toxics, 2025, v. 13, n. 6, p. 499, doi. 10.3390/toxics13060499

By:

Sarkis, Sandra;
Kashmar, Rayan;
Tzenios, Nikolaos;
Hoteit, Maha;
Tannous, Tony;
Matta, Joseph

Publication type:

Article

Is there a promising market 'in between' organic and conventional food? Analysis of consumer preferences.

Published in:

Renewable Agriculture & Food Systems, 2009, v. 24, n. 3, p. 205, doi. 10.1017/S1742170509990056

By:

Janssen, Meike;
Heid, Astrid;
Hamm, Ulrich

Publication type:

Article

Herbal and Dietary Support for Childhood Obesity.

Published in:

Journal of the American Herbalists Guild, 2015, v. 13, n. 2, p. 29

By:

Crawford, Amanda McQuade

Publication type:

Article

Spotting Signs of Natural Selection.

Published in:: PLoS Biology, 2004, v. 2, n. 10, p. 1500, doi. 10.1371/journal.pbio.0020344
Publication type:: Article

Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 8, p. 1041, doi. 10.1002/aocs.12102

By:

Chen, Xi;
Singh, Mukti;
Bhargava, Kanika;
Ramanathan, Ranjith

Publication type:

Article

Getting the good without the bad from soy yogurt.

Published in:: Innovation, 2008, v. 8, n. 3, p. 4
Publication type:: Article

Sensory profile of hemicellulose-rich wood extracts in yogurt models.

Published in:

Cellulose, 2020, v. 27, n. 13, p. 7607, doi. 10.1007/s10570-020-03300-9

By:

Kirjoranta, Satu;
Knaapila, Antti;
Kilpeläinen, Petri;
Mikkonen, Kirsi S.

Publication type:

Article

Food-grade expression of nattokinase in Lactobacillus delbrueckii subsp. bulgaricus and its thrombolytic activity in vitro.

Published in:

Biotechnology Letters, 2020, v. 42, n. 11, p. 2179, doi. 10.1007/s10529-020-02974-2

By:

Li, Chen;
Du, Zaihui;
Qi, Shaoqing;
Zhang, Xin;
Wang, Miaoshu;
Zhou, Yangping;
Lu, Haiqiang;
Gu, Xinxi;
Tian, Hongtao

Publication type:

Article

Soybean peptides promote yoghurt fermentation and quality.

Published in:

Biotechnology Letters, 2020, v. 42, n. 10, p. 1927, doi. 10.1007/s10529-020-02912-2

By:

Hu, Yue;
Li, You;
Liu, Xinqi

Publication type:

Article

Optimizing ectoine biosynthesis using response surface methodology and osmoprotectant applications.

Published in:

Biotechnology Letters, 2020, v. 42, n. 6, p. 1003, doi. 10.1007/s10529-020-02833-0

By:

Omara, Ahmed M. A.;
Sharaf, Abd El-Monem M.;
El-Hela, Atef A.;
Shahin, Azza A. M.;
El-Bialy, Heba Abd Alla;
El-Fouly, Mohie Z.

Publication type:

Article

The Application of Microscopy in Dairy Science: A Comprehensive Review of Existing and Emerging Techniques.

Published in:

2019

By:

Auty, M.A.E.

Publication type:

Abstract

A fiber-optical fluorescence sensor for in-line determination of cleanliness during CIP processes.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 137, p. 56, doi. 10.1016/j.fbp.2022.10.007

By:

Behrendt, Vivien;
Bläittermann, Alexander;
Brandenburg, Albrecht

Publication type:

Article

Digitalisation of Food and Beverage Manufacturing.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 128, p. 259, doi. 10.1016/j.fbp.2021.04.011

By:

Gerogiorgis, Dimitrios I.;
Bakalis, Serafim

Publication type:

Article

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 164, doi. 10.1016/j.fbp.2021.01.002

By:

Fernanda Batista, Laís;
Suprani Marques, Clara;
dos Santos Pires, Ana Clarissa;
Antônio Minim, Luis;
de Fátima Ferreira Soares, Nilda;
Teixeira Ribeiro Vidigal, Márcia Cristina

Publication type:

Article

An investigation in to batch cleaning using wash racks.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 113, p. 118, doi. 10.1016/j.fbp.2018.11.003

By:

Rodgers, Alistair;
de Boer, Greg;
Murray, Brent;
Scott, Gordon;
Kapur, Nikil

Publication type:

Article

Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 62, doi. 10.1016/j.fbp.2016.11.010

By:

Bosnea, Loulouda A.;
Kopsahelis, Nikolaos;
Kokkali, Varvara;
Terpou, Antonia;
Kanellaki, Maria

Publication type:

Article

A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 113, doi. 10.1016/j.fbp.2015.07.009

By:

Kha, Tltyen C.;
Nguyen, Minh H.;
Roach, Paul D.;
Stathopoulos, Costas E.

Publication type:

Article

Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 2, p. 83, doi. 10.1016/j.fbp.2012.08.009

By:

Shoji, A. S.;
Oliveira, A. C.;
Balieiro, J. C. C.;
Freitas, O.;
Thomazini, M.;
Heinemann, R. J. B.;
Okuro, P. K.;
Favaro-Trindade, C. S.

Publication type:

Article

Comparison of quality parameters of granola produced by wet granulation with commercially available product.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 729, doi. 10.1016/j.fbp.2012.01.004

By:

Pathare, Pankaj B.;
Baș, Nursin;
Byrne, Edmond P.

Publication type:

Article

Simplified numerical simulation to obtain heat transfer correlations for stirred yoghurt in a plate heat exchanger.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2008, v. 86, n. 4, p. 296, doi. 10.1016/j.fbp.2008.01.004

By:

Afonso, Isabel M.;
Cruz, Paulo;
Maia, João M.;
Melo, Luís F.

Publication type:

Article

Thin Layer Modelling of Recirculatory Convective Air Drying of Curd (Indian Yoghurt).

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 3, p. 193, doi. 10.1205/fbp06057

By:

Shiby, V. K.;
Mishra, H. N.

Publication type:

Article

Yogurt, cultured fermented milk, and health: a systematic review.

Published in:

Nutrition Reviews, 2021, v. 79, n. 5, p. 599, doi. 10.1093/nutrit/nuaa013

By:

Savaiano, Dennis A;
Hutkins, Robert W

Publication type:

Article

Health benefits of yogurt among infants and toddlers aged 4 to 24 months: a systematic review.

Published in:

Nutrition Reviews, 2019, v. 77, n. 7, p. 478, doi. 10.1093/nutrit/nuz009

By:

Donovan, Sharon M;
Rao, Goutham

Publication type:

Article

Yogurt and other fermented foods as sources of health-promoting bacteria.

Published in:

Nutrition Reviews, 2018, v. 76, p. 4, doi. 10.1093/nutrit/nuy056

By:

Kok, Car Reen;
Hutkins, Robert

Publication type:

Article

The role of yogurt in food-based dietary guidelines.

Published in:

Nutrition Reviews, 2018, v. 76, p. 29, doi. 10.1093/nutrit/nuy059

By:

Gómez-Gallego, Carlos;
Gueimonde, Miguel;
Salminen, Seppo

Publication type:

Article

Introduction to the Fifth Global Summit on the Health Effects of Yogurt.

Published in:

Nutrition Reviews, 2018, v. 76, p. 1, doi. 10.1093/nutrit/nuy054

By:

Donovan, Sharon M;
Hutkins, Robert

Publication type:

Article

Measures and metrics of sustainable diets with a focus on milk, yogurt, and dairy products.

Published in:

Nutrition Reviews, 2018, v. 76, n. 1, p. 21, doi. 10.1093/nutrit/nux063

By:

Drewnowski, Adam

Publication type:

Article

History of yogurt and current patterns of consumption.

Published in:

Nutrition Reviews, 2015, v. 73, p. 4, doi. 10.1093/nutrit/nuv020

By:

Fisberg, Mauro;
Machado, Rachel

Publication type:

Article

Dairy products, yogurt consumption, and cardiometabolic risk in children and adolescents.

Published in:

Nutrition Reviews, 2015, v. 73, p. 8, doi. 10.1093/nutrit/nuv014

By:

Moreno, Luis A.;
Bel-Serrat, Silvia;
Santaliestra-Pasías, Alba;
Bueno, Gloria

Publication type:

Article

Introduction to the Second Global Summit on the Health Effects of Yogurt.

Published in:

2015

By:

Shamir, Raanan;
Donovan, Sharon M.

Publication type:

Proceeding

Impact of yogurt on appetite control, energy balance, and body composition.

Published in:

Nutrition Reviews, 2015, v. 73, p. 23, doi. 10.1093/nutrit/nuv015

By:

Tremblay, Angelo;
Doyon, Caroline;
Sanchez, Marina

Publication type:

Article

The role of Yogurt in improving the quality of the American diet and meeting dietary guidelines.

Published in:

Nutrition Reviews, 2014, v. 72, n. 3, p. 180, doi. 10.1111/nure.12098

By:

Webb, Densie;
Donovan, Sharon M;
Meydani, Simin Nikbin

Publication type:

Article

Evaluating the links between intake of milk/dairy products and cancer.

Published in:

Nutrition Reviews, 2012, v. 70, n. 5, p. 294, doi. 10.1111/j.1753-4887.2012.00464.x

By:

Chagas, Carlos EA;
Rogero, Marcelo M;
Martini, Lígia A

Publication type:

Article

Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

Published in:

Public Health Nutrition, 2010, v. 13, n. 7, p. 1036, doi. 10.1017/S1368980009992965

By:

Walker, Karen Z.;
Woods, Julie;
Ross, Jamie;
Hechtman, Rachel

Publication type:

Article

Secular trends in diet among elderly Swedes - cohort comparisons over three decades.

Published in:

Public Health Nutrition, 2004, v. 7, n. 5, p. 637, doi. 10.1079/PHN2003576

By:

G Eiben;
CS Andersson;
E Rothenberg;
V Sundh;
B Steen;
L Lissner

Publication type:

Article

Yoghurt in the Spanish diet: nutritional implications and socio-cultural aspects of its consumption.

Published in:

Public Health Nutrition, 2003, v. 6, n. 4, p. 333, doi. 10.1079/PHN2002443

By:

F. Capdevila;
C. Martí-Henneberg;
R. Closa;
J.E. Subías;
J. Fernández-Ballart

Publication type:

Article

Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus).

Published in:

Journal of Animal Production & Processing Technology / JurnalIlmu Produksi dan Teknologi Hasil Peternakan, 2023, v. 11, n. 3, p. 141, doi. 10.29244/jipthp.11.3.141-152

By:

Siregar, S. F.;
Apriantini, A.;
Soenarno, M. S.

Publication type:

Article

Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela.

Published in:

Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia, 2024, v. 29, n. 4, p. 642, doi. 10.18343/jipi.29.4.642

By:

’Izzati, Farah Diba;
Arief, Irma Isnafia;
Budiman, Cahyo;
Abidin, Zaenal

Publication type:

Article

Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor.

Published in:

Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia, 2023, v. 28, n. 4, p. 546, doi. 10.18343/jipi.28.4.546

By:

Berutu, Putra Jahtra;
Arief, Irma Isnafia;
Soenarno, Mochammad Sriduresta;
Eko Nugrohowati Supriyadi Dekriyatna, Lucya Cyrilla

Publication type:

Article

Initial Development of Lamota (Salicornia europae) Yogurt As a Functional Drink.

Published in:

Journal of Aquaculture & Fish Health, 2024, v. 13, n. 2, p. 265, doi. 10.20473/jafh.v13i2.41305

By:

Munandar, Imam;
Sari, Ratna Nurmalita;
Suriyadin, Adi;
Havied, Arif Rahman

Publication type:

Article

Evaluation of microbial cellulose obtained by SCOBY (symbiotic colony of yeasts and bacteria) as a possible food additive.

Published in:

Journal of Natural & Agricultural Sciences / Revista de Ciencias Naturales & Agropecuarias, 2023, v. 10, n. 26, p. 13, doi. 10.35429/JNAS.2023.26.10.13.20

By:

de Jesús GARDUÑO-PÉREZ, Felipa;
VADILLO-RAMOS, Andrea Lilian;
CAMACHO-GALLEGOS, Carla Cristina;
ALONSO-SEGURA, Diana

Publication type:

Article

Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.

Published in:

Gels (2310-2861), 2025, v. 11, n. 4, p. 270, doi. 10.3390/gels11040270

By:

Riquelme, Natalia;
Díaz-Calderón, Paulo;
Luarte, Alejandro;
Arancibia, Carla

Publication type:

Article

Dairy products and bone health: how strong is the scientific evidence?

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 2, p. 164, doi. 10.1017/S095442241800001X

By:

van den Heuvel, Ellen G. H. M.;
Steijns, Jan M. J. M.

Publication type:

Article

Food pyramid for subjects with chronic pain: foods and dietary constituents as anti-inflammatory and antioxidant agents.

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 1, p. 131, doi. 10.1017/S0954422417000270

By:

Rondanelli, Mariangela;
Faliva, Milena Anna;
Miccono, Alessandra;
Naso, Maurizio;
Nichetti, Mara;
Riva, Antonella;
Guerriero, Fabio;
De Gregori, Manuela;
Peroni, Gabriella;
Perna, Simone

Publication type:

Article

<italic>In vitro</italic> and <italic>in vivo</italic> antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 1, p. 52, doi. 10.1017/S0954422417000191

By:

Fardet, Anthony;
Rock, Edmond

Publication type:

Article

THE EFFECT OF ADDED MELON PUREE AND XANTHAN GUM ON LOW-FAT PROBIOTIC YOGURT.

Published in:

Knowledge: International Journal, 2024, v. 66, n. 3, p. 261

By:

Stojanovska, Tanja;
Kalevska, Tatjana;
Gruevska, Nevena;
Nedelkoska, Daniela Nikolovska;
Jankuloska, Vezirka

Publication type:

Article

Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 7, p. 957, doi. 10.1007/s10295-012-1114-0

By:

Somkuti, G.;
Renye, J.;
Steinberg, D.

Publication type:

Article

Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2008, v. 35, n. 6, p. 559, doi. 10.1007/s10295-008-0317-x

By:

Simova, E. D.;
Beshkova, D. M.;
Angelov, M. P.;
Dimitrov, Zh. P.

Publication type:

Article

Novel optimal temperature profile for acidification process of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fermentation using artificial neural network and genetic algorithm.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2007, v. 34, n. 7, p. 491, doi. 10.1007/s10295-007-0220-x

By:

Gueguim-Kana, E. B.;
Oloke, J. K.;
Lateef, A.;
Zebaze-Kana, M. G.

Publication type:

Article

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber.

Published in:

Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020027

By:

White, Jessica;
Hekmat, Sharareh

Publication type:

Article