Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception
IL dos Santos Rosario, CP Vieira… - … Journal of Dairy …, 2024 - Wiley Online Library
In developing nations, the widespread practice of adulterating milk with water, driven by
economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the …
economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the …
Foodborne bacteria in milk and milk products along the water buffalo milk chain in Bangladesh
Controlling foodborne pathogens in buffalo milk is crucial for ensuring food safety. This study
estimated the prevalence of nine target genes representing seven critical foodborne bacteria …
estimated the prevalence of nine target genes representing seven critical foodborne bacteria …
A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
J Amyoony, M Gorman, R Moss… - Journal of Food …, 2024 - Wiley Online Library
Obesity and obesity‐related illness have become an increasingly prevalent problem and
there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to …
there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to …
Antioxidant activity, microbial viability, and sensory attributes of traditional-yogurt enriched with silymarin
Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative
properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 …
properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 …
Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey
N Guenaoui, S Ouchemoukh… - Journal of Food …, 2024 - Wiley Online Library
This study examined the textural and rheological properties of Algerian honeys and
margarines formulated with honey and their sensory acceptance. Textural analysis shows …
margarines formulated with honey and their sensory acceptance. Textural analysis shows …