Zobrazeno 1 - 10
of 385
pro vyhledávání: '"yogurts"'
Publikováno v:
Nutrients, Vol 16, Iss 19, p 3325 (2024)
Background: Millions of people’s access to food is threatened by the prevalence of micronutrient deficiencies in food, particularly in low- and middle-income nations. Objectives: The aim of this study was to evaluate the socio-economic impact of fo
Externí odkaz:
https://doaj.org/article/d8f82d0cc11048ecbc4a04956d301987
Akademický článek
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Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10469 (2023)
The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (co
Externí odkaz:
https://doaj.org/article/c9f38c4c54d24754a785bd35a8330608
Akademický článek
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Autor:
Alexandru Ciric, Nicoleta Radu, Marilena Gabriela Olteanu Zaharie, Georgeta Neagu, Lucia Camelia Pirvu, Mihaela Begea, Amalia Stefaniu
Publikováno v:
Foods, Vol 12, Iss 6, p 1250 (2023)
Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red
Externí odkaz:
https://doaj.org/article/5bf560d18e8a4fc896948172556f429b
Publikováno v:
Fermentation, Vol 8, Iss 9, p 469 (2022)
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder
Externí odkaz:
https://doaj.org/article/e5dd7050bdcf4562b3885dc6691d0044
Publikováno v:
Animals, Vol 12, Iss 1, p 96 (2022)
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural
Externí odkaz:
https://doaj.org/article/d01b577149e347ffa0157d97e7749338
Autor:
Beata Paszczyk, Elżbieta Tońska
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6558 (2022)
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with select
Externí odkaz:
https://doaj.org/article/8278303c921e4524a0c60b8fed087157
Autor:
Agnieszka Palka, Anna Flis-Kaczykowska
Publikováno v:
Scientific Journal of Gdynia Maritime University, Vol 1, Iss 109 (2019)
Yogurts, mainly due to their sensory and nutrient properties are bought very often by Polish consumers. In 2017, fruit yogurts with the addition of vegetables appeared on the market. The aim of this work was to verify the effect of the addition of ve
Externí odkaz:
https://doaj.org/article/2ea2c22a51b2438c94a04292eb6ee36f
Autor:
Winston J. Craig, Cecilia J. Brothers
Publikováno v:
Nutrients, Vol 13, Iss 11, p 4069 (2021)
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study wa
Externí odkaz:
https://doaj.org/article/afd016b339794bf2b4bb13068403bad4