Zobrazeno 1 - 10
of 77
pro vyhledávání: '"fortified yogurt"'
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 3, Pp 822-841 (2024)
Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focus
Externí odkaz:
https://doaj.org/article/49a4761ad3294fcba3a349c0a1e39fe1
Autor:
Avinash K. Jha, Nandan Sit
Publikováno v:
eFood, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract In the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the ex
Externí odkaz:
https://doaj.org/article/8f348a227d9649a797a90a3c84cae838
Autor:
Asma Draz, Hafiza Madiha Jaffar, Bahisht Rizwan, Sadia Sukhera, Syeda Aiman Batool, Sana Noreen, Nazia Koser, Zeenat Islam
Publikováno v:
Immunological Medicine, Vol 47, Iss 1, Pp 30-36 (2024)
AbstractMetabolic syndromes including obesity and diabetes are the most common health issues due to insulin resistance, disturbance in glucose homeostasis, lack of exercise, and improper diet. The current study was planned to evaluate the potential e
Externí odkaz:
https://doaj.org/article/a1fd18532a884c44b1ecf51038d47122
Autor:
Nilufa Yeasmin, Bithi Rani Sarker, Ayesha Begum, Md. Zia Uddin Al Mamun, Nahidur Rahman, Md. Sujan Hossen, Md. Motalab, Rahima Akter Sathee
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2300-2307 (2023)
This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology ada
Externí odkaz:
https://doaj.org/article/b106f43409084fd1af7ebb793aa151aa
Autor:
Ayesha Sarker, Rafat Ali Siddiqui
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106533- (2023)
This study evaluated the effect of ultrasonic processing on functional yogurts fortified with banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology (80% amplitude, 8 min at 20 kHz frequency) was utilized as an altern
Externí odkaz:
https://doaj.org/article/f40712c6aa1246229166d53b1c6cad1b
Autor:
Jhunior Marcia, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Fermentation, Vol 10, Iss 4, p 199 (2024)
Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment aga
Externí odkaz:
https://doaj.org/article/b59ed1be3889467ca4186692852ca540
Autor:
Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, Ioana Cristina Crivei, Vlad Nicolae Arsenoaia, Marius Giorgi Usturoi, Cristina Gabriela Constantinescu (Pop), Florin Daniel Lipșa, Gabriela Frunză, Daniel Simeanu, Roxana Nicoleta Rațu
Publikováno v:
Foods, Vol 12, Iss 23, p 4365 (2023)
The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt’s nutritional profile and sensory qualities
Externí odkaz:
https://doaj.org/article/1279197056ab49c0b6156f64d331d948
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100195- (2022)
The objective of this study was to develop whey and soy proteins fortified value-added yogurts based on their textural and rheological properties to meet a high demand to increase protein content of conventional yogurts for many health benefits. Seve
Externí odkaz:
https://doaj.org/article/52b3b135cbdf4532948a19e662e03067
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Akademický článek
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