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Monitoring the authenticity of low-fat yogurts by an artificial neural network
(Amer Dairy Science Assoc-adsaChampaignEUA, 2009)
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet
(Elsevier, 2018-10)
This study aimed to evaluate the effects of addition of yacon flour on the quality parameters of goat milk yogurt and investigate the metabolic effects of its regular consumption on high fat diet-fed Wistar rats (30 days). ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2014)
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
(John Wiley & Sons Ltd, 2016-12)
BACKGROUND Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the ...
Yogurt consumption is associated with a better lifestyle in Brazilian population
(2017-12-22)
Background: The importance of dairy products is recognized for their health benefits. However, additional investigation is required to understand the characteristics of the lifestyle of people who incorporate yogurt into ...
The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt
(Univ Estadual LondrinaLondrinaBrasil, 2012)