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 
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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