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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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 
The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt
《Food and Nutrition Sciences》2022年第4期404-423,共20页Aisha El-Attar Nour El-Hoda Ahmed Morsi El-Soda Silvia M. Zaki 
Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation wi...
关键词：Sweet Potato Yoghurt Sensorial Evaluation PHYSICOCHEMICAL Rheological Properties and Microstructural Properties 
Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt
《Food and Nutrition Sciences》2021年第1期90-105,共16页Yann Demarigny Elodie Legrand Julia Sanchez Arnaud Hallier Nathalie Laurent Sami Slimani Thierry Livache Daniel Picque 
Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii
《Food and Nutrition Sciences》2020年第6期442-456,共15页Manuela Tobil Courage Y. Deh Jacob K. Agbenorhevi Gilbert O. Sampson Fidelis M. Kpodo 
The objective of this work was to investigate the effect of okra pectin from two genotypes (asha
《Food and Nutrition Sciences》2019年第12期1400-1418,共19页Bou Ndiaye Mama Sakho Nicolas Cyrille Ayessou Omar Ibn Khatab Cisse Mady Cisse Codou Mar Diop 
Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in ...
关键词：OPTIMIZATION TIGER NUT YOGHURT 
Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt被引量：1
《Food and Nutrition Sciences》2019年第5期551-560,共10页Ateteallah Hassan Ateteallah Amna Abul-Kasem Abbas Osman 
Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity)...
关键词：CORN MILK YOGHURT ANTIOXIDANT Microstructure 
Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks被引量：1
《Food and Nutrition Sciences》2019年第1期28-36,共9页Fawzy S. Ibrahim Ateteallah H. Ateteallah Hussein A. Abd El-aal Osama S. F. Khalil 
Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with...
关键词：YOGHURT CORN MILK SOY MILK 
Relationship between Dietary Habits and Plasma Homocysteine Concentrations in Elderly Japanese Women and Men
《Food and Nutrition Sciences》2018年第5期595-608,共14页Hiroaki Kanouchi Kosuke Toyoda Hitomi Miyazaki Eva Mariane Mantjoro Hideshi Niimura Kazuyo Kuwabara Noriko Tsunematsu Nakahata Rie Ibusuki Shigeho Maenohara Toshiro Takezaki 
The plasma homocysteine concentration is a good indicator of various diseases such as cardiovascular disease, stroke, and dementia. This study examined the relationship between plasma homocysteine concentrations and d...
关键词：HOMOCYSTEINE FFQ Vegetables Chinese Tea NATTO Egg MISO SOUP YOGHURT 
Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of <i>β</i>-Glucans
《Food and Nutrition Sciences》2018年第4期390-402,共13页Eleni C. Pappa Efthymia Kondyli William MacNaughtan Athanasia Kakouri Konstantinos Nesseris Cleanthes Israilides 
β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing ...
关键词：β-glucans Functional YOGHURT PLEUROTUS citrinopileatus MUSHROOM 
Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt被引量：2
《Food and Nutrition Sciences》2017年第7期746-759,共14页Hassan Barakat Mohamed F. Y. Hassan 
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared s...
关键词：PUMPKIN Stirred YOGHURT FORTIFICATION Bioactive Compounds Quality Consumer ACCEPTABILITY 
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