341 related articles for article (PubMed ID: 28068019)
21. Healthy yogurt fortified with n-3 fatty acids from vegetable sources.
Dal Bello B; Torri L; Piochi M; Zeppa G
J Dairy Sci; 2015 Dec; 98(12):8375-85. PubMed ID: 26409962
[TBL] [Abstract][Full Text] [Related]
22. Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk.
Znamirowska A; Szajnar K; Rożek P; Kalicka D; Kuźniar P; Hanus P; Kotula K; Obirek M; Kluz M
Acta Sci Pol Technol Aliment; 2017; 16(2):209-215. PubMed ID: 28703961
[TBL] [Abstract][Full Text] [Related]
23. Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder.
Bielecka M; Majkowska A
Nahrung; 2000 Aug; 44(4):257-60. PubMed ID: 10996900
[TBL] [Abstract][Full Text] [Related]
24. Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel
Zielińska D; Marciniak-Lukasiak K; Karbowiak M; Lukasiak P
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641276
[TBL] [Abstract][Full Text] [Related]
25. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation.
García-Gómez B; Romero-Rodríguez Á; Vázquez-Odériz L; Muñoz-Ferreiro N; Vázquez M
J Sci Food Agric; 2019 Mar; 99(5):2088-2095. PubMed ID: 30298521
[TBL] [Abstract][Full Text] [Related]
26. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
[TBL] [Abstract][Full Text] [Related]
27. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
Seth D; Mishra HN; Deka SC
J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145
[TBL] [Abstract][Full Text] [Related]
28. Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.
Brückner-Gühmann M; Vasil'eva E; Culetu A; Duta D; Sozer N; Drusch S
J Sci Food Agric; 2019 Oct; 99(13):5852-5857. PubMed ID: 31206178
[TBL] [Abstract][Full Text] [Related]
29. Type of starter culture influences on structural and sensorial properties of low protein fermented gels.
Priyashantha H; Quintáns AP; Baixauli R; Vidanarachchi JK
J Texture Stud; 2019 Dec; 50(6):482-492. PubMed ID: 31131443
[TBL] [Abstract][Full Text] [Related]
30. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase.
García-Gómez B; Romero-Rodríguez Á; Vázquez-Odériz L; Muñoz-Ferreiro N; Vázquez M
J Sci Food Agric; 2018 Nov; 98(14):5479-5485. PubMed ID: 29688576
[TBL] [Abstract][Full Text] [Related]
31. Effect of denak (Oliveria decumbens Vent) on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic herbal milk and yoghurt.
Ehsandoost E; Gholami SP; Nazemi M
Pak J Biol Sci; 2013 Dec; 16(24):2009-14. PubMed ID: 24517020
[TBL] [Abstract][Full Text] [Related]
32. Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
Möller C; Bockelmann W; Ammann A; Heller KJ
Biotechnol J; 2007 Apr; 2(4):469-79. PubMed ID: 17260332
[TBL] [Abstract][Full Text] [Related]
33. Rheological properties of yoghurt made with milk submitted to manothermosonication.
Vercet A; Oria R; Marquina P; Crelier S; Lopez-Buesa P
J Agric Food Chem; 2002 Oct; 50(21):6165-71. PubMed ID: 12358497
[TBL] [Abstract][Full Text] [Related]
34. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Isleten M; Karagul-Yuceer Y
J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
[TBL] [Abstract][Full Text] [Related]
35. Minimising generation of acid whey during Greek yoghurt manufacturing.
Uduwerella G; Chandrapala J; Vasiljevic T
J Dairy Res; 2017 Aug; 84(3):346-354. PubMed ID: 28637531
[TBL] [Abstract][Full Text] [Related]
36. Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties.
Świąder K; Florowska A; Konisiewicz Z; Chen YP
Foods; 2020 Dec; 9(12):. PubMed ID: 33322444
[TBL] [Abstract][Full Text] [Related]
37. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.
Bongoni R; Verkerk R; Dekker M; Steenbekkers LP
J Hum Nutr Diet; 2015 Jun; 28(3):219-25. PubMed ID: 24916299
[TBL] [Abstract][Full Text] [Related]
38. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
Senaka Ranadheera C; Evans CA; Adams MC; Baines SK
Food Chem; 2012 Dec; 135(3):1411-8. PubMed ID: 22953874
[TBL] [Abstract][Full Text] [Related]
39. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.
Peng Y; Serra M; Horne DS; Lucey JA
J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099
[TBL] [Abstract][Full Text] [Related]
40. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
