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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

276 related items for PubMed ID: 28836117

  • 1. 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
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  • 6. Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics.
    El-Menawy RK, Mohamed DM, Ismail MM, Hassan AM.
    Sci Rep; 2023 Nov 24; 13(1):20638. PubMed ID: 38001129
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  • 8. 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 24; 80(4):M788-94. PubMed ID: 25808084
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  • 10. 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 24; 98(9):5995-6003. PubMed ID: 26188580
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  • 11. Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.
    Tavares Estevam AC, de Almeida MC, de Oliveira TA, Florentino ER, Alonso Buriti FC, Porto ALF.
    Food Funct; 2017 Sep 20; 8(9):3075-3082. PubMed ID: 28745749
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  • 12. 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 Sep 20; 15(2):151-159. PubMed ID: 28071005
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  • 13. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity.
    Casarotti SN, Carneiro BM, Penna AL.
    J Dairy Sci; 2014 Oct 20; 97(10):6027-35. PubMed ID: 25087036
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  • 14. Fermented milks and milk products as functional foods--a review.
    Shiby VK, Mishra HN.
    Crit Rev Food Sci Nutr; 2013 Oct 20; 53(5):482-96. PubMed ID: 23391015
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  • 16. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Oct 20; 18(2):153-161. PubMed ID: 31256543
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  • 19. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018 Oct 20; 17(3):247-255. PubMed ID: 30269464
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