Application of natural and modified additives in yogurt formulation: Types, production, and rheological and nutraceutical benefits
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa …
The aim of this study was to create various formulations of yogurt enriched with freeze-dried
adjuncts, namely (i) probiotic Lactobacillus plantarum ATCC 14917 culture, and (ii) L …
adjuncts, namely (i) probiotic Lactobacillus plantarum ATCC 14917 culture, and (ii) L …
Perspectives on the yogurt rheology
The oral processing of yogurt is a dynamic process involving a series of deformation
processes. Rheological knowledge is essential to understand the structure and flow …
processes. Rheological knowledge is essential to understand the structure and flow …
Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological …
MA Vélez, V Wolf, A Zeiter… - … Journal of Dairy …, 2024 - Wiley Online Library
Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer,
antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts …
antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts …
Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
In the present study, aroma components, textural, rheological and sensory qualities of
yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow …
yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow …
Estudio del impacto de la adición de harina obtenida a partir de higo chumbo en el proceso de elaboración de yogur
I Galiana Villena - 2024 - dspace.umh.es
En este trabajo se aplicó harina obtenida a partir de higo chumbo (Opuntia-Ficus), a un
lácteo de tipo yogurt a fin de evaluar el efecto de la adición de harinas obtenidas de la piel y …
lácteo de tipo yogurt a fin de evaluar el efecto de la adición de harinas obtenidas de la piel y …