Zobrazeno 1 - 10
of 103
pro vyhledávání: '"stirred yoghurt"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-19 (2024)
Abstract Agro-industrial wastes have emerged as a significant source of bioactive compounds. Therefore, this study was conducted to evaluate the feasibility of using nano-powders of some fruit wastes, namely; apricot (Prunus sp.) and peach (Prunus pe
Externí odkaz:
https://doaj.org/article/4972320c1fd845e291a2464c9b7eb6c5
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106726- (2024)
In this study, the effects of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 (100 W, 30 kHz, 3 min) on the safety and bioactive properties of stirred yoghurt during storage
Externí odkaz:
https://doaj.org/article/72bfc6bf0a1a478cac3726b113f388af
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Ola M.A.K. Shalabi
Publikováno v:
Annals of Agricultural Sciences, Vol 67, Iss 1, Pp 119-126 (2022)
This study investigated the effects of adding carob molasses at 5 %, 10 %, and 15 % on physicochemical, rheological, and biological activities such as antioxidant, antibacterial and antitumor activities, as well as microbiological and sensory propert
Externí odkaz:
https://doaj.org/article/40fe303515a943e39e2cca57dbea23c1
Publikováno v:
South African Journal of Science, Vol 119, Iss 3/4 (2023)
We investigated the effects of fucoxanthin isolated from the edible macroalga Dilophys fasciola on pathogenic microbes and probiotics in vitro and the antioxidant activity of fucoxanthin. The yield concentration of the obtained crude was 50.5% fucoxa
Externí odkaz:
https://doaj.org/article/aa12e1df24b14c1fa47491a44b8030aa
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
P. Madhusudhan Reddy, T. Marid
Publikováno v:
International Journal of Economic Plants, Vol 9, Iss Aug, 3 (2022)
This study was aimed in the month and year on December, 2021 to develop avocado (Persea Americana) pulp incorporated stirred yoghurt and determine the sensorial properties. Fresh cow milk was procured from the Dairy farm. Cow milk was standardized up
Externí odkaz:
https://doaj.org/article/14f88b0b390b41b7b69a32eb8c74e6dd
Publikováno v:
British Food Journal, 2020, Vol. 122, Issue 9, pp. 2911-2926.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-04-2019-0296
Autor:
Emad A H. Guirguis, Mary G B. Meleka
Publikováno v:
Journal of Medicine in Scientific Research, Vol 3, Iss 4, Pp 265-269 (2020)
Aim Stirred yoghurt was supplemented with thyme essential oil in an attempt to enhance its quality. Materials and methods Thyme (Thymus vulgaris L.) essential oil concentrations (0, 2, 4, 6, 8, and 10 μl/ml) were added to the prepared stirred yoghur
Externí odkaz:
https://doaj.org/article/81b18c40306647ddb804a8b2840fcfe6
Autor:
Eman Saad Ragab, Shuwen Zhang, Sameh A. Korma, Magdalena Buniowska-Olejnik, Sahar Abd Allah Nasser, Tuba Esatbeyoglu, Jiaping Lv, Khaled Sobhy Nassar
Publikováno v:
Fermentation, Vol 9, Iss 1, p 42 (2023)
The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Vari
Externí odkaz:
https://doaj.org/article/55703bc759ba4f219770729f64643688