163 related articles for article (PubMed ID: 29688576)
1. 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]
2. 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]
3. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
Hovjecki M; Miloradovic Z; Mirkovic N; Radulovic A; Pudja P; Miocinovic J
J Sci Food Agric; 2021 Nov; 101(14):5898-5906. PubMed ID: 33798268
[TBL] [Abstract][Full Text] [Related]
4. Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts.
Li H; Zhang L; Cui Y; Luo X; Xue C; Wang S; Jiao Y; Zhang S; Liu W; Fan R; Du M; Yi H; Han X
J Sci Food Agric; 2014 Apr; 94(6):1225-30. PubMed ID: 24105803
[TBL] [Abstract][Full Text] [Related]
5. Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products.
Gharibzahedi SMT; Chronakis IS
Food Chem; 2018 Apr; 245():620-632. PubMed ID: 29287418
[TBL] [Abstract][Full Text] [Related]
6. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
Najgebauer-Lejko D; Tabaszewska M; Grega T
Acta Sci Pol Technol Aliment; 2015; 14(1):45-53. PubMed ID: 28068019
[TBL] [Abstract][Full Text] [Related]
7. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
Nguyen HTH; Afsar S; Day L
Food Res Int; 2018 Jun; 108():423-429. PubMed ID: 29735076
[TBL] [Abstract][Full Text] [Related]
8. Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties.
Li X; Ma X; Xiao N; Long W; Wu Y; Tong P; Chen H
J Food Sci; 2019 Jun; 84(6):1322-1330. PubMed ID: 31132147
[TBL] [Abstract][Full Text] [Related]
9. Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle.
Weerasingha V; Priyashantha H; Ranadheera CS; Prasanna P; Silva P; Vidanarachchi JK
J Dairy Res; 2022 Nov; 89(4):419-426. PubMed ID: 36384645
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Amylose-potassium oleate inclusion complex in plain set-style yogurt.
Singh M; Byars JA; Kenar JA
J Food Sci; 2014 May; 79(5):E822-7. PubMed ID: 24712526
[TBL] [Abstract][Full Text] [Related]
13. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
El-Zahar K; Chobert JM; Sitohy M; Dalgalarrondo M; Haertlé T
Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt.
Ergin F; Küçükçetin A
Food Sci Technol Int; 2024 Jan; 30(1):73-84. PubMed ID: 36377276
[TBL] [Abstract][Full Text] [Related]
16. Isotope dilution liquid chromatography-tandem mass spectrometry for simultaneous identification and quantification of beta-casomorphin 5 and beta-casomorphin 7 in yoghurt.
Nguyen DD; Solah VA; Johnson SK; Charrois JW; Busetti F
Food Chem; 2014 Mar; 146():345-52. PubMed ID: 24176353
[TBL] [Abstract][Full Text] [Related]
17. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties.
Miocinovic J; Tomic N; Dojnov B; Tomasevic I; Stojanovic S; Djekic I; Vujcic Z
J Sci Food Agric; 2018 Mar; 98(4):1291-1299. PubMed ID: 28758215
[TBL] [Abstract][Full Text] [Related]
18. Distribution and stability of aflatoxin M1 during production and storage of yoghurt.
Govaris A; Roussi V; Koidis PA; Botsoglou NA
Food Addit Contam; 2002 Nov; 19(11):1043-50. PubMed ID: 12456275
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. The rebodying of stirred yoghurt: interactions between proteins.
Renan M; Guyomarc'h F; Arnoult-Delest V; Pâquet D; Brulé G; Famelart MH
J Dairy Res; 2008 Nov; 75(4):450-6. PubMed ID: 18620617
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]