Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt
Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the
production of functional products. Preserving both functional properties of PP and the …
production of functional products. Preserving both functional properties of PP and the …
Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners
BACKGROUND It is crucial to reduce the high sugar content of fruit yoghurts in response to
the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often …
the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often …
发酵乳后酸化的影响因素及其控制措施.
朱曼， 李宝磊， 侯保朝， 洪维錬， 何剑… - Food Research & …, 2024 - search.ebscohost.com
发酵乳因其独特的口感及较高的营养价值备受消费者的青睐, 但由于微生物残余的代谢活性导致
发酵乳出现后酸化现象, 使其在冷链运输, 储存及销售过程中品质急剧下降 …
发酵乳出现后酸化现象, 使其在冷链运输, 储存及销售过程中品质急剧下降 …
Quality Characteristics of Stirred Yoghurt Added with Myrtus communis L. Fruit Jelly
S Bouacida, A Snoussi, M Chouaibi, HBH Koubaier… - Chemistry Africa, 2022 - Springer
In this study, yoghurt flavored with myrtle fruit jelly “Myrtus communis L.” was manufactured.
The effects of the addition of myrtle jelly on the sensory, physico-chemical, microbiological …
The effects of the addition of myrtle jelly on the sensory, physico-chemical, microbiological …
Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
This study was targeted towards evaluating the outcome of partially substituting sugar with
soursop puree at different proportions, varying pasteurization temperatures, storage …
soursop puree at different proportions, varying pasteurization temperatures, storage …
[HTML][HTML] Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer
MS Sanusi, MO Sunmonu, R Sani… - Croatian journal of …, 2023 - hrcak.srce.hr
Sažetak Soymilk market has achieved tremendous progress in consumption and sales due
to its inexpensiveness and soymilk protein content. However, due to the present global …
to its inexpensiveness and soymilk protein content. However, due to the present global …
Impacts of Pasteurisation Temperature, Preservatives, Storage Duration and Soursop Puree Substitution for Sugar on Physicochemical, Antioxidant and Microbial …
This study aimed to evaluate the impacts of pasteurization temperature (80 C, 90 C and 100
C), soursop puree substitution for sugar (0%, 25%, and 50%), storage duration (7, 14 and 28 …
C), soursop puree substitution for sugar (0%, 25%, and 50%), storage duration (7, 14 and 28 …
Manual de Microbiología Guías prácticas de laboratorio
LS Ramírez Aristizábal, LF Ospina Ocampo… - 2022 - repositorio.utp.edu.co
Resumen en español En el momento donde se hace necesario migrar a la virtualidad,
surge como una oportunidad de innovación en el laboratorio la creación de un manual no …
surge como una oportunidad de innovación en el laboratorio la creación de un manual no …
Physicochemical, antioxidants and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree.
MO Sunmonu - 2023 - uilspace.unilorin.edu.ng
This study was targeted towards evaluating the outcome of partially substituting sugar with
soursop puree at differ ent proportions, varying pasteurization temperatures, storage …
soursop puree at differ ent proportions, varying pasteurization temperatures, storage …