249 related articles for article (PubMed ID: 28432677)
1. Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5.
Geraldi MV; Tulini FL; Souza VM; De Martinis ECP
Probiotics Antimicrob Proteins; 2018 Mar; 10(1):71-76. PubMed ID: 28432677
[TBL] [Abstract][Full Text] [Related]
2. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
Najgebaue-Lejko D
Acta Sci Pol Technol Aliment; 2019; 18(2):153-161. PubMed ID: 31256543
[TBL] [Abstract][Full Text] [Related]
3. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
Costa MP; Frasao BS; Silva AC; Freitas MQ; Franco RM; Conte-Junior CA
J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
[TBL] [Abstract][Full Text] [Related]
4. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
Turgut T; Cakmakci S
Probiotics Antimicrob Proteins; 2018 Mar; 10(1):64-70. PubMed ID: 28417292
[TBL] [Abstract][Full Text] [Related]
5. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.
Glibowski P; Karwowska M; Latoch A; Nosowska K; Udeh KO
Acta Sci Pol Technol Aliment; 2019; 18(2):185-193. PubMed ID: 31256546
[TBL] [Abstract][Full Text] [Related]
6. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.
Silva FA; de Oliveira MEG; de Figueirêdo RMF; Sampaio KB; de Souza EL; de Oliveira CEV; Pintado MME; Ramos do Egypto Queiroga RC
Food Funct; 2017 Jun; 8(6):2121-2132. PubMed ID: 28451663
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
Gustaw W; Kozioł J; Radzki W; Skrzypczak K; Michalak-Majewska M; Sołowiej B; Sławińska A; Jabłońska-Ryś E
Acta Sci Pol Technol Aliment; 2016; 15(1):29-36. PubMed ID: 28071036
[TBL] [Abstract][Full Text] [Related]
9. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
Sodini I; Lucas A; Oliveira MN; Remeuf F; Corrieu G
J Dairy Sci; 2002 Oct; 85(10):2479-88. PubMed ID: 12416799
[TBL] [Abstract][Full Text] [Related]
10. The effect of yoghurt and its probiotics on blood pressure and serum lipid profile; a randomised controlled trial.
Ivey KL; Hodgson JM; Kerr DA; Thompson PL; Stojceski B; Prince RL
Nutr Metab Cardiovasc Dis; 2015 Jan; 25(1):46-51. PubMed ID: 25171898
[TBL] [Abstract][Full Text] [Related]
11. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
[TBL] [Abstract][Full Text] [Related]
12. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
13. Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures.
Van Brandt L; Coudijzer K; Herman L; Michiels C; Hendrickx M; Vlaemynck G
J Appl Microbiol; 2011 May; 110(5):1252-61. PubMed ID: 21332899
[TBL] [Abstract][Full Text] [Related]
14. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.
Ismail MM; Hamad MF; Elraghy EM
Probiotics Antimicrob Proteins; 2018 Dec; 10(4):677-691. PubMed ID: 28836117
[TBL] [Abstract][Full Text] [Related]
15. In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota.
Guergoletto KB; Costabile A; Flores G; Garcia S; Gibson GR
Food Chem; 2016 Apr; 196():251-8. PubMed ID: 26593490
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
Zhang T; McCarthy J; Wang G; Liu Y; Guo M
J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
[TBL] [Abstract][Full Text] [Related]
18. Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition.
Bandiera NS; Carneiro I; da Silva AS; Honjoya ER; de Santana EH; Aragon-Alegro LC; de Souza CH
Arch Latinoam Nutr; 2013 Mar; 63(1):58-63. PubMed ID: 24167959
[TBL] [Abstract][Full Text] [Related]
19. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.
Shu G; Bao C; Chen H; Wang C; Yang H
Acta Sci Pol Technol Aliment; 2016; 15(2):151-159. PubMed ID: 28071005
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]