PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt
نویسندگان
چکیده
منابع مشابه
Probiotic or Conventional Yogurt for Treating Antibiotic-associated Diarrhea: A Clinical Trial Study
Background The popularity of probiotics is on the rise. Despite the beneficial effects of antibiotics, gastrointestinal health is at risk of diarrhea. This study aimed to investigate whether probiotic yogurt is of capability to prevent the incidence of diarrhea versus conventional yogurt. Materials and Methods This controlled, randomized, double-blind trial was designed to recruit 48 hospitali...
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Probiotics are defined as live microbial food ingredients that produce several beneficial effects to human health. Probiotic bacteria have been mostly investigated in the prevention and treatment of different gastrointestinal diseases and allergies. Probiotic products, however, are usually consumed by the general, healthy population but not much is known on their immunomodulatory effects in hea...
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Background and purpose: Decrease in the number of oral microorganisms leads to reduction in caries score. Bacterial therapy, such as using probiotic bacteria, is an alternative procedure in treatment of infections caused by microorganisms. The purpose of this study was to compare the effect of probiotic and non-probiotic yogurt-drink on two common oral microorganisms. Materials and methods: In...
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This article seeks to increase science and public awareness of the indispensible health implications of yogurt as a natural abundant probiotic, food and medicine. The word ‘yogurt’ is originally Turkish, describing a curdled or a coagulated milk product resulted from bacterial fermentation. These bacteria, named yogurt cultures, ferment lactose to lactic acid and process milk proteins towards s...
متن کاملSynbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli
ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physic...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2012
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2011.09.031