نتایج جستجو برای: plain yoghurt

تعداد نتایج: 46707  

Journal: :Nature Chemistry 2014

Journal: :Distilat: Jurnal Teknologi Separasi 2023

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...

Journal: :Anakes: Jurnal Ilmiah Analis Kesehatan 2022

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...

Journal: :Journal of Dairy Science 1969

ژورنال: Medical Laboratory Journal 2011
Bonyadi, M, , Dalili Oskuee, R, , Gojezadeh, M, , Mojarrad Khangah, S., , Qanbarov, Kh.Q, ,

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 ...

Journal: :علوم تغذیه و صنایع غذایی ایران 0
هانیه السادات اجتهد h ejtahed جواد مهتدی نیا j mohtadi nia عزیز همایونی راد a homayouni rad میترا نیافر m niafar محمد اصغری جعفرآبادی m asghari jafarabadi وحید مفید v mofid

the effects of probiotic yoghurt consumption on blood pressure and serum lipids in type 2 diabetic patients: randomized clinical trial ejtahed h1, mohtadi nia j*2, homayouni rad a3, niafar m4, asghari jafarabadi m5, mofid v6 1- m.sc in nutrition science, faculty of health and nutrition, tabriz university of medical sciences, tabriz, iran. 2-*corresponding author: associate prof, dept. of food s...

Journal: :The British journal of nutrition 2007
Julie-Anne Nazare Aude Brac de la Perrière Fabrice Bonnet Michel Desage Jocelyne Peyrat Christine Maitrepierre Corinne Louche-Pelissier Joëlle Bruzeau Joëlle Goudable Taous Lassel Hubert Vidal Martine Laville

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. The present study was designed to determine whether 14-week CLA supplementation as triacylglycerols (3.76 g) with a 50 : 50 combination of the two main isomers (35 % cis-9, trans-11 and 35 % trans-10, cis-12) added to flavoured yoghurt-like products was able to alter...

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