YOGHURT

作品数：49被引量：49H指数：4
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相关领域：轻工技术与工程更多>>
相关作者：王丽丽布和李国芝郝素梅武建新更多>>
相关机构：南京农业大学光明乳业股份有限公司兴安职业技术学院润盈生物工程(上海)有限公司更多>>
相关期刊：《Open Journal of Physical Chemistry》《Food Production, Processing and Nutrition》《Science Bulletin》《Journal of Food Science and Engineering》更多>>
相关基金：国家自然科学基金国家重点基础研究发展计划宁波市自然科学基金更多>>
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Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative:a review
《Food Science and Human Wellness》2025年第1期64-77,共14页Gengghatarani Gengan Nurul Solehah Mohd Zaini Nazamid Saari Anis Shobirin Meor Hussin Ahmad Haniff Jaafar Hanan Hasan Elicia Jitming Lim Wan Abd Al Qadr Imad Wan-Mohtar Muhamad Hafiz Abd Rahim 
Universiti Putra Malaysia Inisiatif Putra Siswazah Grant,with a reference to UPM.RMC.800-2/1/2022/GPIPS/9740400;Ministry of Higher Education,Malaysia(01-01-20-2323FR,with reference code:FRGS/1/2020/STG01/UPM/02/2)for the financial support。
Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits.Currently,dairy milk is the most nutritionally complete beverage,but it suffers from the presence of indigest...
关键词：Coconut milk Plant-based yoghurt Diabetes NEURODEGENERATIVE Saturated fat Functional food Probiotic 
Physicochemical Analysis of Locally Made Yoghurt (Kossam) Commercialised in the City of Douala-Cameroon
《Open Journal of Physical Chemistry》2024年第3期49-60,共12页Sidoine Sadjeu Tchakouteu Kang Costly Eha-Kang François Siewe Humphrey Ngole Jordan Wabo Blandine Penn Sandra Fokam Thelma Njuikui Yimeli Rodiah Fresnell Tcheuffa Bertin Sone Enone 
Yogurt is a traditional dairy product well known in all the regions of the world. In Cameroon, the most popularly known type is “kossam” also called curdled milk. Kossam is a set of milk based beverage from northern...
关键词：Kossam Physicochemical Analysis BRIX Titratable Acidity 
Effect of Butternut Squash (Cucurbita moschata) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt
《Food and Nutrition Sciences》2024年第7期576-593,共18页Collins K. Kangogo Patrick S. Muliro Joseph O. Anyango 
Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading...
关键词：Corn Starch Butternut Squash Seed Powder GELATIN Stirred Camel Milk Yoghurt Stirred Cultured Camel Milk 
Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production
《Food Bioscience》2023年第3期1200-1207,共8页Shamim Hossain Yogesh Khetra Chandni Dularia Ganga Sahay Meena Sumit Arora 
Symbiotic fermentation of lactic acid bacteria and Acetobacter orientalis intended to produce lactobionic acid-enriched yoghurt was studied.Commercial lactic acid bacteria(1%)and A.orientalis(10,15,20%)were inoc-ulate...
关键词：Lactobionic acid Acetobacter orientalis YOGHURT Bio-conversion In-situ-conversion 
Mutation Breeding of Lactobacillus and Its Application in Yoghurt
《Agricultural Biotechnology》2023年第1期31-34,共4页Xin LI Shiyun TANG Fengrong TIAN Bing ZHANG Shijun FU Shijin GUO 
Supported by Binzhou Agricultural Cooperative Field Science and Technology Innovation Policy Guidance Program (2022KTPY029)。
With the gradual improvement of the quality of people’s life, the disorder of lipid metabolism caused by high-fat diet has become the main reason that affects the health of our people. Hyperlipidemia, hypertension an...
关键词：LACTOBACILLUS Mutation breeding YOGURT APPLICATION 
In vitro digestibility of Aucklandia costus-loaded nanophytosomes and their use in yoghurt as a food model
《Food Bioscience》2022年第6期1016-1024,共9页Fadwa W.Abdulqahar Tamer M.El-Messery Ahmed A.Zaky Marwa M.El-Said 
This work achieved the encapsulation of valuable bioactive substances from Aucklandia costus(AC)in nanophytosomes as a new phytoconstituent delivery system.Supercritical fluid extraction(SFE)and solvent-maceration met...
关键词：Aucklandia costus Supercritical fluid extraction MACERATION Nanophytosomes YOGHURT 
Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation
《Systems Microbiology and Biomanufacturing》2022年第4期743-749,共7页Eduardo Wagner Vasconcelos de Andrade Sebastien Dupont Laurent Beney Edilene Souza da Silva Roberta Targino Hoskin Márcia Regina da Silva Pedrini 
E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq).
Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fis...
关键词：Cell-based carriers Probiotic bacteria Dairy fermented products Food biotechnology Functional foods 
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical,rheological,sensory and functional properties被引量：6
《Food Bioscience》2022年第5期139-146,共8页Kai Huang Yongyong Liu Yu Zhang Hongwei Cao Da-ke Luo Cuiping Yi Xiao Guan 
supported by Shanghai Agriculture Applied Technology Development Program,China(2021-02-08-00-12-F00780);the Shanghai Committee of Science and Technology,China(20DZ2202700);the Capacity-Building Project of Local Universities of SSTC(20060502100);the Shanghai Sailing Program(21YF1431800)and(20YF1433400).
The aim of this study was to develop a novel plant-based yoghurt with high sensory acceptance and nutrition value.Soybean and quinoa were used as the substrates,and all formulations with different substrate ratios wer...
关键词：Plant-based yoghurt QUINOA SENSORY Function 
Antidiabetic effects of multi-species probiotic and its fermented milk in mice via restoring gut microbiota and intestinal barrier被引量：5
《Food Bioscience》2022年第3期316-326,共11页Yuxiang Gu Xing Li Haoran Chen Yue Sun Lin Yang Ying Ma Eric Chun Yong Chan 
financially supported by the Key Special Projects of the Ministry of Science and Technology(SQ2020YFF0419518);China Scholarship Council(no.202006120438,Beijing).
Probiotic is a promising nutritional intervention for the prevention and alleviation of type 2 diabetes (T2DM).In this study,the remission potential of a multi-species probiotic (Lactobacillus acidophilus NCFM,Lactoba...
关键词：Type 2 diabetes Probiotic Probiotic yoghurt Gut microbiota Intestinal barrier INFLAMMATION 
Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3被引量：4
《Food Science and Human Wellness》2022年第2期323-331,共9页Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang 
supported by the National Natural Science Foundation of China[32072192,31901668,31671869];Key Research and Development Project of Zhejiang Province[2020C02042];the Natural Science Foundation of Zhejiang Province[LY19C200005];the Natural Science Foundation of Ningbo(202003N4129);the Open Project Program of the First-Class Bioengineering Disciplines in Zhejiang Province[KF2020007];the Graduate General Program of the Education Department in Zhejiang Province[Y202045625];the K.C.Wong Magna Fund in Ningbo University。
Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this stud...
关键词：Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid 
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