Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Drinking yoghurt"'
Publikováno v:
Arab Universities Journal of Agricultural Sciences, Vol 27, Iss 1, Pp 431-440 (2019)
Different types of drinking yoghurts were made with different types and concentrations of stabilizers. 6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different types stabilizers ( pectin, guar gum, and mixture (1:1) of both
Externí odkaz:
https://doaj.org/article/918d0631fc9f406db6cdd52245813dd6
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 2, Pp 153-161 (2018)
The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black
Externí odkaz:
https://doaj.org/article/a3856593c094433a8d31bee35e6f473c
Autor:
Fatemeh Shahdadi, Habibollah Mirzaie, Mahdi Kashaninejad, Morteza Khomeiri, Aman Mohammad Ziaiifar, Ali Akbarian
Publikováno v:
Journal of Kerman University of Medical Sciences, Vol 22, Iss 6, Pp 592-601 (2015)
Background & Aims: Probiotic bacteria have beneficial effects on host's health. However, one of the most important reasons which affect the probiotic activity of a microorganism is its survival during the gut transit. Microencapsulation techniques co
Externí odkaz:
https://doaj.org/article/54a013fea81c463fad4a7137f4bf159f
Publikováno v:
Food Industry. 5:18-25
The article describes the process of developing drinking yogurt enriched with magnesium. To enrich yogurt the researchers used magnesium citrate, obtained by reacting magnesium metal in the form of crushed chips with a thickness of about 1 mm and a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48049d3012d9990115557e774e6a8d2a
https://doi.org/10.29141/2500-1922-2020-5-4-3
https://doi.org/10.29141/2500-1922-2020-5-4-3
Autor:
Jayani Samarathunga
Publikováno v:
Asian Journal of Agriculture and Biology. 8:174-185
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee72bdfaa844be889bb149e400a4ebe
https://doi.org/10.35495/ajab.2019.08.360
https://doi.org/10.35495/ajab.2019.08.360
Autor:
D Jafarpour, M Maleki
Publikováno v:
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, Vol 20, Iss Supplement 1-2018, Pp 0-0 (2018)
BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt c
Externí odkaz:
https://doaj.org/article/add0918bc3ef429ba34e269f42f19170
Autor:
D Jafarpour, AA Sahampour
Publikováno v:
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, Vol 20, Iss Supplement 1-2018, Pp 0-0 (2018)
BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt c
Externí odkaz:
https://doaj.org/article/71eac0e2ba8947d4bd79dd9cfe1a6138
Autor:
D Jafarpour, AR Amirzade
Publikováno v:
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, Vol 20, Iss Supplement 1-2018, Pp 0-0 (2018)
BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt c
Externí odkaz:
https://doaj.org/article/7577436ddc034857999f8d77702a4597
Publikováno v:
Zagazig Journal of Agricultural Research. 46:1975-1984
This study was designed to evaluate some properties of fruit yoghurts made with adding carrot and guava pulp during storage. The obtained results revealed that, the pH was decreased by time of storage while acidity was increased in all types of drink
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff7781044e1147c4fbcd50aa40ba77c
https://doi.org/10.21608/zjar.2019.51912
https://doi.org/10.21608/zjar.2019.51912
Publikováno v:
Asian Journal of Biological Sciences. 12:430-436
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18418bb9b421d742f5a090dfc1ae2194
https://doi.org/10.3923/ajbs.2019.430.436
https://doi.org/10.3923/ajbs.2019.430.436