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7,892 results

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Page 1
Yogurt Production.
Ichimura T. Ichimura T. Methods Mol Biol. 2024;2851:63-74. doi: 10.1007/978-1-0716-4096-8_5. Methods Mol Biol. 2024. PMID: 39210171
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. ...Metabolites of lactic acid bacteria, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, significantly affect the quality of yo …
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. ...Metabolites of lactic …
Perspectives on the yogurt rheology.
Sözeri Atik D, Öztürk Hİ, Akın N. Sözeri Atik D, et al. Int J Biol Macromol. 2024 Apr;263(Pt 2):130428. doi: 10.1016/j.ijbiomac.2024.130428. Epub 2024 Feb 23. Int J Biol Macromol. 2024. PMID: 38403217 Review.
Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. ...For a detailed comprehension of the rheological properties of yogurt, this re …
Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affec …
[Anticancer properties of probiotic yogurt bacteria].
Karwowska Z, Szemraj J, Karwowski BT. Karwowska Z, et al. Postepy Biochem. 2019 Sep 30;65(3):163-172. doi: 10.18388/pb.2019_266. Postepy Biochem. 2019. PMID: 31643163 Free article. Review. Polish.
In order to restore it, it is most often used to take specimens with appropriate bacterial cultures, i. e. probiotics. Due to the fact that yoghurts are a source of probiotic bacteria, their regular consumption may be a strong point in the prevention of various types of di …
In order to restore it, it is most often used to take specimens with appropriate bacterial cultures, i. e. probiotics. Due to the fact that …
Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects.
Nyanzi R, Jooste PJ, Buys EM. Nyanzi R, et al. J Dairy Sci. 2021 Jan;104(1):1-19. doi: 10.3168/jds.2020-19116. J Dairy Sci. 2021. PMID: 33348476 Free article. Review.
Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by symbiotic yogurt cultures. ...The multiprobiotic species added to yogurt may present challenges relating to methodological and analytical approaches needed to determine viabili …
Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by symbiotic yogurt cultures. ...The multiprob …
Lactose digestion from yogurt: mechanism and relevance.
Savaiano DA. Savaiano DA. Am J Clin Nutr. 2014 May;99(5 Suppl):1251S-5S. doi: 10.3945/ajcn.113.073023. Epub 2014 Apr 2. Am J Clin Nutr. 2014. PMID: 24695892 Free article. Review.
Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that show lactose digestion and tolerance from yogurt by lactose-intolerant people. The lact …
Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provi …
Consumer perception of sweeteners in yogurt.
Crown E, Rovai D, Racette CM, Barbano DM, Drake MA. Crown E, et al. J Dairy Sci. 2024 Dec;107(12):10552-10570. doi: 10.3168/jds.2024-24862. Epub 2024 Sep 7. J Dairy Sci. 2024. PMID: 39245170 Free article.
A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. ...Yogurts sweetened with allulose or a blend of allulose, stevia, …
A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with …
Fermentation of plant-based dairy alternatives by lactic acid bacteria.
Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Harper AR, et al. Microb Biotechnol. 2022 May;15(5):1404-1421. doi: 10.1111/1751-7915.14008. Epub 2022 Apr 8. Microb Biotechnol. 2022. PMID: 35393728 Free PMC article. Review.
These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant-based alternatives is poorly understood. ...The practical aspects of how this knowledge has been used to develop …
These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how th …
Microfluidization improved hempseed yogurt's physicochemical and storage properties.
Xu J, Fan X, Xu X, Deng D, Yang L, Song H, Liu H. Xu J, et al. J Sci Food Agric. 2024 Mar 15;104(4):2252-2261. doi: 10.1002/jsfa.13137. Epub 2023 Dec 15. J Sci Food Agric. 2024. PMID: 37971866
Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In the present study, hempseed yogurt was microfluidized prior to fermentation. ...These advancements resulted in higher sensory score …
Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. I …
Yogurt Is a Low-Glycemic Index Food.
Wolever TM. Wolever TM. J Nutr. 2017 Jul;147(7):1462S-1467S. doi: 10.3945/jn.116.240770. Epub 2017 Jun 14. J Nutr. 2017. PMID: 28615381 Free article.
There is evidence that low-glycemic index (GI) and low-glycemic load (GL) diets are associated with a reduced risk of T2DM. The 93 GI values for yogurt in the University of Sydney's GI database have a mean SD of 34 13, and 92% of the yogurts are low-GI ( 55). Th …
There is evidence that low-glycemic index (GI) and low-glycemic load (GL) diets are associated with a reduced risk of T2DM. The 93 GI values …
Bovine Milk and Yogurt Affect Oral Microorganisms and Biofilms In-Vitro.
Tennert C, Sarra G, Stähli A, Sculean A, Eick S. Tennert C, et al. Oral Health Prev Dent. 2023 Feb 24;21:69-76. doi: 10.3290/j.ohpd.b3920023. Oral Health Prev Dent. 2023. PMID: 36825640 Free PMC article.
High-fat yogurt decreased cfu in the forming periodontal biofilm by 90%. Both low- and high-fat yogurts reduced metabolic activity in newly forming and preformed periodontal and Candida biofilms, but not in the cariogenic biofilm. ...Yoghurt reduced the metab …
High-fat yogurt decreased cfu in the forming periodontal biofilm by 90%. Both low- and high-fat yogurts reduced metabolic acti …
7,892 results