BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...

Di masa pandemi COVID-19, kestabilan kesehatan harus diperhatikan. Bahan makanan yang dikonsumsi mempengaruhi organ pencernaan, seperti lambung dan usus. Penyakit maag adalah penyakit mengganggu pencernaan sering ditemui baik dikalangan remaja maupun dewasa. Susu merupakan produk pangan untuk kebutuhan asupan gizi tetapi susu mengandung asam folat menyebabkan lambung. Dengan bioteknologi konven...

in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid...

it is proved that acidic soft drinks that are commonly used, have an adverse effect on dental structures, and may deteriorate oral heath of our patients and orthodontic appliances. the aim of this study was to compare the effect of yoghurt drink with other soft drinks on the shear bond strength of orthodontic brackets.seventy-five first premolar teeth extracted for orthodontic purposes were sel...