نتایج جستجو برای: drinking yoghurt
تعداد نتایج: 48040 فیلتر نتایج به سال:
This study evaluated the concentration of potentially toxic elements (PTEs) in milk and its products. The related studies regarding PTEs products were investigated international databases such as Scopus, PubMed, Web Science. Finally, health risk assessment was performed using Total Target Hazard Quotient (TTHQ) by Monte-Carlo Simulation model. According to results 30 included articles among 981...
To determine the prevalence of dental erosion among 5 and 6 year olds school children living in Ajman, United Arab Emirates and to establish associated risk factors. Samples of 207 children of both sexes were randomly selected. Information about potential risk factors for dental erosion was collected via questionnaires filled by the parents. Clinical examinations of buccal, occlusal/incisal and...
In this study, the effect of “Osmodehydrofrozen” fruit addition on sensory, physical, chemical and microbiological properties of concentrated yoghurt and its quality during storage was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or...
Studi kelayakan digunakan untuk memastikan pra rencana pabrik yoghurt yang dibuat telah memenuhi aspek produk terstandarisasi, lokasi, sosial, ekonomi sehingga dapat menciptakan lapangan pekerjaan baru bagi masyarakat. Tahapan dari studi industri adalah i) survei kebutuhan yoghurt, ii) tinjauan lokasi pabrik, penyedia bahan baku, pemasaran, dan utilitas dengan memanfaatkan hasil skala laborator...
Saffron (Crocus sativus) merupakan tumbuhan yang dapat digunakan sebagai obat tradisional dan juga dalam produk olahan makanan. Bahan aktif saffron, seperti flavonoid, saponin, tanin, diketahui senyawa antibakteri. fermentasi yoghurt berperan prebiotik untuk zat terkandung yoghurt, yaitu bakteri asam laktat (BAL). Bakteri patogen menyebabkan beberapa penyakit, diantaranya Pseudomonas aeruginosa...
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic ...
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