نتایج جستجو برای: low fat yoghurt
تعداد نتایج: 1301363 فیلتر نتایج به سال:
Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...
Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...
yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...
A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumfe...
Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed withan enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...
regarding the unique properties of camel milk, it can be used as a nutraceutical product. in this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. independent variables (all in three levels) in this study were: β-glucan (prebiotic agent) 0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 –...
The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with mo...
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