Zobrazeno 1 - 10
of 600
pro vyhledávání: '"probiotic yogurt"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100776- (2024)
The physicochemical, sensorial, and probiotics viability properties of supplemented probiotic yogurt with beet juice (BJ) at various ratios (0–5)% in fresh and stored yogurts were determined. 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity
Externí odkaz:
https://doaj.org/article/a16f3083d80240048219fb9fbe97e1a8
Publikováno v:
Nutrition & Food Science, 2024, Vol. 54, Issue 3, pp. 597-612.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-11-2023-0257
Publikováno v:
Journal of Education and Health Promotion, Vol 13, Iss 1, Pp 317-317 (2024)
BACKGROUND: Diarrhea is a common unfavorable consequence of antibiotics. Probiotic yogurt is equally effective as probiotic capsules, so it may provide a simple and cost-effective means of preventing antibiotic-associated diarrhea (AAD). The study ai
Externí odkaz:
https://doaj.org/article/4fbb25d6f5904e11bdcbaf05396d4972
Autor:
Miguel Angel Inocente Camones, Gladys Constanza Arias Arroyo, Óscar Bernuy Flores López, Marleny Flor Capcha Siccha, Gloria Tula Bravo Araujo, Jimy Jhonn Zavaleta Ayala
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical func
Externí odkaz:
https://doaj.org/article/14b23b42c0da4450b6b00d0a8c81a239
Autor:
Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, Zoi Laskari, Antonios Koutelidakis, Efstathios Giaouris
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24446- (2024)
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characterist
Externí odkaz:
https://doaj.org/article/d071d7bbc1454173a6c5cc555f77c5fc
Autor:
Dinusha Yapa, D.M.D. Rasika, W.A.D.V. Weerathilake, Jithmi Siriwardhana, Hasitha Priyashantha
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 102-109 (2023)
Background: Producing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk
Externí odkaz:
https://doaj.org/article/e5f499450e134fb39cef8e123b22b530
Akademický článek
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Akademický článek
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Autor:
Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 2, Pp 91-102 (2022)
Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stabl
Externí odkaz:
https://doaj.org/article/9cf7d770ee6a4a55bae31567cc941aa9
Autor:
Tamer Turgut, Abdulkerim Diler
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study investigated the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt during a 21 days storage period. In addition, the viability of Bifidobacterium and its effect on yogurt quality were investigate
Externí odkaz:
https://doaj.org/article/52806d4767144f9faf0853dbe491eca3