نتایج جستجو برای: yoghurt milk
تعداد نتایج: 72647 فیلتر نتایج به سال:
The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 15 min) on the physicochemical rheological properties stirred yoghurt made from goat milk was studied. Various parameters were evaluated, such as particle size, pH soluble calcium phosphorus, while other evaluated during storage (up to 18 days), measurements, syner...
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat is a viable option due to its low allergy levels preferred for infants cow allergies. A wide variety milk-based products, including yoghurt, ice cream, fermented cheese, are available on the market. They produced using effective processing technology known exhibit numerous health benefits afte...
Yoghurts are generally enriched with dairy protein powders. This research developed a cheese-fortified yoghurt – yogucheese. First, Emmental cheese was dispersed into submillimetre particles by melting it in hot paste of gelatinised corn starch, or waxy rice milk, forming melted base (MCB). MCB mixed further milk different proportions, before addition starter culture and fermentation. The produ...
Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...
PURPOSE This study aims to analyse the association of European adolescents' ready-to-eat-cereal (RTEC) consumption frequency with their dietary intake by applying the concept of diet quality index and nutritional status. METHODS From the multi-centre European HELENA study, relevant data were available in 1,215 adolescents (12.5-17.5 years). RTEC consumption was identified from a food frequenc...
Background and Aim: In the present study, the possibility of probiotic yoghurt production using Artemisia sieberi hydro- alcoholic extract and also the effects of different concentrations of this medicinal herb on the survival of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium lactis, in probiotic yoghurt were investigated. Materials and Methods: In different treatments,...
This study investigated dietary patterns and nondietary determinants of suboptimal iron status (serum ferritin < 20 μg/L) in 375 premenopausal women. Using multiple logistic regression analysis, determinants were blood donation in the past year [OR: 6.00 (95% CI: 2.81, 12.82); P < 0.001], being Asian [OR: 4.84 (95% CI: 2.29, 10.20); P < 0.001], previous iron deficiency [OR: 2.19 (95% CI: 1.16, ...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید