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Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures
(Federal University of Piauí, 2014)
Ranking descriptive analysis in the sensory characterization of strawberry flavored diet yogurt enriched with whey protein concentrate
(Univ Estadual LondrinaLondrinaBrasil, 2010)
Aceptabilidad de yogurt probiótico de mango (Mangifera indica) enriquecido con albúmina pasteurizada deshidratadaSensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin
(Universidad Le Cordon Bleu, 2017-07-05)
Se elaboraron yogures probióticos de mango (Mangifera indica) enriquecidos con 1, 2 y 3% de albúmina pasteurizada deshidratada (APD), los cuales fueron sometidos a un análisis de aceptabilidad (Apariencia, textura y sabor) ...
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
(ELSEVIER SCIENCE BV, 2009)
Milk supplementation with milk proteins in four different levels was used to investigate the effect on acidification and textural properties of yogurt. Commercial skim milk powder was diluted in distilled water, and the ...
Monitoring the authenticity of low-fat yogurts by an artificial neural network
(Amer Dairy Science Assoc-adsaChampaignEUA, 2009)
Yogurt tipo I con una sustitución parcial utilizando leche de coco (Cocus nucifera L.).
(Escuela Superior Politécnica de Chimborazo, 2021-08-10)
The objective of this research work was to determine the characteristics of type I yogurt with coconut milk (Cocus nucifera L) partially used. It was developed by determining the nutritional, microbiological and biochemical ...
Caracterización de yogurt tipo III con la adición de mermelada de zambo (Cucurbita ficifolia Bouché) como edulcorante.
(Escuela Superior Politécnica de Chimborazo, 2021-07-23)
The objective of this research project was to characterize type III yogurt with the addition of zambo fruit jam (Cucurbita ficifolia Bouché) as a sweetener. The tecnology of content analysis was used to search and edit the ...
Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-04)
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits ...
Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt
(Wiley Blackwell Publishing, Inc, 2019-10)
The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, waterholding capacity (WHC), ...
Immunological effects of yogurt addition to a re-nutrition diet in a malnutrition experimental model
(Cambridge University Press, 2002-05)
The therapeutic and preventive effects of yogurt and lactic acid bacteria on diseases such as cancer, infection and gastrointestinal disorders are well documented. The aim of this research was to study the effects of ...