Papers mentioning yogurt or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSB... Read full abstract on PubMed →
This work evaluated the impact of incorporating 1% of commercial protein hydrolysates [rice protein hydrolysate (RPH), pea protein hydrolysate (PPH), and casein hydrolysate (CH)] o... Read full abstract on PubMed →
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic acid, which lowers t... Read full abstract on PubMed →
Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this stu... Read full abstract on PubMed →
Siraitia grosvenorii fruit (SGF) has been used as a natural sweetener and traditional medicine in China for more than two centuries. This study evaluated the effect of SGF extract... Read full abstract on PubMed →
Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt pr... Read full abstract on PubMed →
Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that s... Read full abstract on PubMed →
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir grain" on the carbohydrates in the milk. Containing many bacterial species alrea... Read full abstract on PubMed →
OBJECTIVE: Kefir is a fermented milk beverage that contains different cultures than yogurt. The objective of this study was to determine whether kefir improves lactose digestion an... Read full abstract on PubMed →
< 0.05). A total of 88 volatile organic compound (VOC) fingerprints were identified using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), contributing 93.6% to... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
< 0.05) after 14 days but regenerated by the end of the storage period. Nevertheless, MSFE exhibited acceptable color stability over a wide pH range during storage. These findings... Read full abstract on PubMed →
The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and charact... Read full abstract on PubMed →
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purp... Read full abstract on PubMed →
with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased... Read full abstract on PubMed →
values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for st... Read full abstract on PubMed →
) based on a mixture design model. Additionally, the most effective powder was studied in vivo in yogurt, cream cheese, and minced meat burger. The samples that contained high poly... Read full abstract on PubMed →
. The relative standard deviations for intra-day and inter-day precision were 2.4-4.7% and 2.6-3.4%, respectively. In the present work, the UA-TFME method was successfully applied... Read full abstract on PubMed →
at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yo... Read full abstract on PubMed →
S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.