云南高校图书馆联盟文献共享服务平台- YOGURT

YOGURT: 作品数：71被引量：76H指数：3; 导出分析报告; 相关领域：轻工技术与工程医药卫生更多>>; 相关机构：安徽省林锦记食品工业有限公司北京超凡食品有限公司扬州大学中国农业大学更多>>; 相关期刊：《Chinese Herbal Medicines》《Chinese Journal of Integrative Medicine》《Open Journal of Medical Microbiology》《World Journal of Gastroenterology》更多>>; 相关基金：国家自然科学基金北京市自然科学基金更多>>

Simulated digestive behavior of naringin microspheres and its influence on yogurt:The rheology and antioxidant activities: 《Journal of Polyphenols》2025年第1期1-7,共7页Hongyue Wang Tong Zhang Shuhan Liu Xiangrong Zhang Baoshan Sun; funded by the People’s Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845);the Department of Education of Liaoning Province(Natural Science,Strategic Industrialization Project,LJ212410163061);the Liaoning Province College Students Innovation and Entrepreneurship Training Program(S202410163077).; In this study,naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined.Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities....; 关键词：NARINGIN simulated digestion YOGURT RHEOLOGY antioxidant activity

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

Effects of Different Lactic Acid Bacteria on the Quality of Soy Yogurt: 《Agricultural Biotechnology》2025年第1期25-29,33,共6页Muwen LIU Tao YE Jing JIANG Xiao LI Xuejiao ZHANG; Supported by Postgraduate Scientific Research Innovation Project of Shaoyang University(CX2023SY028,CX2024SY032;);Key Project of Hunan Provincial Department of Education(21A048);Natural Science Foundation of Hunan Province(2022JJ50232).; [Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and...; 关键词：Soy yogurt FERMENTATION Bacterial strain Bifidobacterium bifidum Lactobacillus casei

Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential: 《Food and Health》2023年第4期16-23,共8页Mariela Enriquez Mario Cruz Rosa MRodríguez-Jasso Araceli Loredo-Treviño Aurora Garza Ruth Belmares; The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vita...; 关键词：Aloe vera functional food goat milk PULP Stevia rebaudiana yogurt.

Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia被引量：2: 《Food Science and Human Wellness》2023年第4期1379-1390,共12页Hongyuan Zhao Xiaoyu Chen Fanqiang Meng Libang Zhou Xinyi Pang Zhaoxin Lu Yingjian Lu; the National Natural Science Foundation of China(32072182).; Hyperuricemia is a critical threat to human health,and a high inosine diet can increase the prevalence of it.Lacticaseibacillus rhamnosus Fmb14 was isolated from traditional fermented Chinese yogurt,and its inosine de...; 关键词：Lacticaseibacillus rhamnosus Fmb14 HYPERURICEMIA Inosine degradation Uric acid metabolism

Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer: 《Food and Nutrition Sciences》2023年第7期589-600,共12页Fabien Nsanzabera Alexis Manishimwe Aimable Mwiseneza Evangeline Irakoze; The present study evaluated the stabilizing effect of starch produced from corns and cassava on the stability of cow milk yogurt. A sample of both corn and cassava starch was selected and used in the yogurt making as ...; 关键词：Corn Starch Cassava Starch Cow Milk Yogurt STABILIZER SYNERESIS

Gelatin-maltodextrin microcapsules as carriers of vitamin D_(3) improve textural properties of synbiotic yogurt and extend its probiotics survival被引量：1: 《Food Bioscience》2023年第3期454-462,共9页Behnam Nami Mahsa Tofighi Mohammad Molaveisi Arezoo Mahmoodan Danial Dehnad; financially supported by the Teen(Damdaran)dairy company。; Food fortification is one of the most essential processes to compensate for the deficiency of minerals and vitamins in customers’body.Hence,this study aimed to fortify low-fat stirred yogurt via encapsulated vitamin ...; 关键词：Vitamin D_(3) Synbiotic food Freeze drying Morphological investigation Micro-carrier

Influence of germinated black cumin(Nigella sativa L.)seeds extract on the physicochemical,antioxidant,antidiabetic,and sensory properties of yogurt: 《Food Bioscience》2023年第3期586-595,共10页Azin Nazari Soheila Zarringhalami Behvar Asghari; financial support from the University of Zanjan;Imam Khomeini International University,Iran.; This study investigated the effect of adding germinated black cumin seed extract(GBSE)in the amounts of 0,50,75,and 100 mg/100 ml milk,which are mentioned in abbreviate as C,GBSE50,GBSE75,and GBSE100,respectively,on t...; 关键词：YOGURT Black cumin seeds Germination Water extract Physicochemical properties Functional properties

Stevia extract enhances the fermentation and functional properties of fermented milk in human colon epithelial cells: 《Food Bioscience》2023年第3期2516-2524,共9页Do Hyun Kim Chang Hee Jeong Seo Gu Han Hyun Su Jung Sung Gu Han; Yogurt or fermented milk(FM)stimulates the production of mucin in the colon epithelium,which helps protect against pathogens.Stevia is a natural sweetener containing functional compound,stevioside.In the present study...; 关键词：STEVIA YOGURT Fermented milk Lactic acid bacteria MUCIN Bacterial adhesion

Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production被引量：1: 《Food Bioscience》2023年第2期851-864,共14页Mariyappan Kowsalya Kattakgounder Govindaraj Sudha Saheb Ali Thangavel Velmurugan Mohan Prasanna Rajeshkumar; Probiotics are used as potential constituents in functional foods and their demand is increasing due to their health benefits.However,to endure the probiotics in intestinal transit and food processing is challenging f...; 关键词：MICROENCAPSULATION YOGURT L.plantarum INULIN Skim milk ALGINATE Extrusion PROBIOTICS Functional foods

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