Výsledky vyhľadávania - "yoghurt"

Microbiological, antioxidant, and sensory properties of probiotic yoghurt enriched with different strawberry varieties

Autori: Ünal, Gülfem Özer, Elif Akdeniz, Vildan a ďalší

Zdroj: Mljekarstvo, Vol 75, Iss 1, Pp 41-51 (2025)
Mljekarstvo : Dairy Experts Journal
CODEN MLJEAU
Volume 75
Issue 1

Predmety: probiotic bacteria, Dairying, SF221-250, jagoda, viability, antioksidativno djelovanje, antioxidant activity, probiotičke bakterije, jogurt, strawberry, održivost, yoghurt

Popis súboru: application/pdf

Prístupová URL adresa: https://doaj.org/article/0c99be495e584f97ad50e75018023755

High reliance on fortified foods when optimizing diets of adolescents in Sweden for adequate vitamin D intake and climate sustainability

Autori: Hesselink, André Winkvist, Anna Lindroos, Anna Karin a ďalší

Zdroj: Journal of Steroid Biochemistry and Molecular Biology. 251

Predmety: ascorbic acid, calcium, carbohydrate, folic acid, iron, polyunsaturated fatty acid, potassium, retinol, selenium, sodium, vitamin D, yoghurt, zinc, adolescent, adult, Article, climate change, controlled study, dairy product, data base, diet, diet supplementation, dietary supplement, female, food composition, food intake, fortified food, greenhouse gas emission, human, male, milk, nutrient, nutrient intake, process optimization, program acceptability, Sweden, system analysis, vitamin supplementation

Popis súboru: electronic

Prístupová URL adresa: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-78310
https://doi.org/10.1016/j.jsbmb.2025.106759

Techno-Economics Analysis for The Yogurt Business Development for Mustahik of Productive Zakat

Autori: Purnamasari, Lise Warizal, W. Suherman, Irman

Zdroj: ASEAN Journal of Science and Engineering; Vol 6, No 1 (2026): AJSE: March 2026; 1-10

Predmety: Mustahik, Productive, Techno-economics, Yoghurt, Zakat

Popis súboru: application/pdf

Prístupová URL adresa: http://ejournal.upi.edu/index.php/AJSE/article/view/89786

Investigation of nutritional profile, sensory properties and antioxidant potential of legume-based yoghurt analogues

Autori: Taha Gökmen Ülger Esra Tunçer Esra Sarıca a ďalší

Zdroj: Volume: 11, Issue: 3258-267
Food and Health

Predmety: Nutrition and Dietetics (Other), Halk Sağlığı Beslenmesi, Beslenme ve Diyetetik (Diğer), Food Nutritional Balance, Public Health Nutrition, Yoghurt analogue, Legume-based yoghurt, Functional food, Gıda ve Beslenme Dengesi, Yoğurt analoğu, Baklagil bazlı yoğurt, Fonksiyonel gıda

Popis súboru: application/pdf

Prístupová URL adresa: https://dergipark.org.tr/tr/pub/jfhs/issue/92171/1634539

Potential of Zinc Oxide Nanoparticle for Dietary Fortification in Yoghurt: Physicochemical, Microbiological, Rheological and Textural Analysis

Autori: Karmakar, Payal Ray, Pinaki Ranjan Chatterjee, Paresh Nath a ďalší

Zdroj: Asian Journal of Dairy and Food Research 44(5):731-737. 2025

Physicochemical, Microbiological, and Sensory Characteristics of Soy Milk Yoghurt with the Addition of Cascara Extract

Autori: Nurofah Eka Kurnia Octaviani Fafa Nurdyansyah Rini Umiyati a ďalší

Zdroj: Jurnal Pangan dan Agroindustri, Vol 13, Iss 4, Pp 213-224 (2025)

Predmety: cascara extract, coffee skin, soy milk, yoghurt, ekstrak cascara, kulit kopi, susu kedelai, Agriculture, Biotechnology, TP248.13-248.65

Popis súboru: electronic resource

Relation: https://jpa.ub.ac.id/index.php/jpa/article/view/1317; https://doaj.org/toc/2354-7936; https://doaj.org/toc/2685-2861

Prístupová URL adresa: https://doaj.org/article/9105aada6a834cb1957e83a287cb5841

Enhancing yogurt health benefits with moringa and black seed oil nanoemulsions to improve fatty acids and microbial viability

Autori: Hagar S. Abd-Rabou Tarek Nour Soliman Amira M. Galal Darwish a ďalší

Zdroj: Scientific Reports, Vol 15, Iss 1, Pp 1-19 (2025)

Predmety: Antioxidant activity assessment, Fortified dairy products, Lactic acid bacteria viability, Nanoemulsion stabilization, Phenolic profiling of seed oils, Textural properties of yoghurt, Medicine, Science

Popis súboru: electronic resource

Relation: https://doaj.org/toc/2045-2322

Prístupová URL adresa: https://doaj.org/article/f845a5cb87bd49d69ad6e25066234d9b

Comparative Evaluation of Nutritional Composition and Sensory Attributes of Yoghurts Produced from Cow, Goat, Soy, Tiger-Nut and Coconut Milk Sources

Autori: Jiya, Mary Jummai Balogu, Vincent Tochukwu Majiya, Hussaini

Zdroj: Direct Research Journal of Agriculture and Food Science; Vol. 13 No. 3 (2025); 9-15

Predmety: Soybean milk yoghurt, Tiger-nut yoghurt, Coconut milk yoghurt, Cow and Goat milk yoghurt, Lactose intolerance

Popis súboru: application/pdf

Prístupová URL adresa: https://www.ajol.info/index.php/drjafs/article/view/302478

Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties

Autori: Serap Çetinkaya

Zdroj: Volume: 46, Issue: 173-78
Cumhuriyet Science Journal

Predmety: Industrial Biotechnology (Other), Endüstriyel Biyoteknoloji (Diğer), Yoghurt, Immunity, Probiotic, Isolation, Yeast

Popis súboru: application/pdf

Prístupová URL adresa: https://dergipark.org.tr/tr/pub/csj/issue/90982/1519803

The effect of milk-based protein concentrates addition on the characteristics of Saanen goat milk yoghurt

Autori: Talha Ok, Mustafa Yildiz-Akgül, Filiz Nail Akgül, Hüseyin a ďalší

Zdroj: Mljekarstvo, Vol 75, Iss 2, Pp 102-117 (2025)
Mljekarstvo : Dairy Experts Journal
CODEN MLJEAU
Volume 75
Issue 2

Predmety: Dairying, volatiles, SF221-250, jogurt od mlijeka sanskih koza, slobodne masne kiseline, protein concentrates, hlapljive tvari, milk powder, free fatty acids, Saanen goat yoghurt, mlijeko u prahu, proteinski koncentrati

Popis súboru: application/pdf

Prístupová URL adresa: https://doaj.org/article/c1fffe3e67e5406abeb1470bf6d995c9
https://hrcak.srce.hr/328967
https://doi.org/10.15567/mljekarstvo.2025.0204
https://hrcak.srce.hr/328967
https://doi.org/10.15567/mljekarstvo.2025.0204
https://hrcak.srce.hr/file/475655
https://hrcak.srce.hr/file/475654

Effect of Oat β- glucan as a Fat Replacer on Physicochemical, Rheological and Sensory Properties of low-fat Sheep Milk Yoghurt

Autori: Shno S. Mohammed Jasim M. S. Al-Saadi Rahela S. Qader a ďalší

Zdroj: Zanco Journal of Pure and Applied Sciences, Vol 37, Iss 1 (2025)

Predmety: Technology, Beta-glucan, Food, Sheep milk, Low fat, Physiochemical of yoghurt, Science

Prístupová URL adresa: https://doaj.org/article/54938043c514464da62aa06550bdd87a

The nutritional, physico-chemical and sensory properties of stirred yoghurt fortified with orange-fleshed sweet potato extract

Autori: Asogwa, Ifeyinwa S. Eze, Chinazom M. Iloha, Ogochukwu E. a ďalší

Zdroj: Nigerian Journal of Nutritional Sciences; Vol. 45 No. 1 (2024); 131-139

Predmety: Orange fleshed sweet potato, β-carotene, fortification, vitamin A deficiency, yoghurt

Popis súboru: application/pdf

Prístupová URL adresa: https://www.ajol.info/index.php/njns/article/view/288855

Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi)

Autori: Moh Su'i Mustika Paramitha Cendia Frida Dwi Anggraeni

Zdroj: Agrointek, Vol 19, Iss 1, Pp 104-113 (2025)

Predmety: coconut, milk, Agriculture, incubation, yoghurt

Prístupová URL adresa: https://doaj.org/article/7358afdb40b7472c91ff8055ef6d064a

Yoghurt Acid Whey Marination - The Case of Lamb and Beef Meat

Autori: Karageorgou, A Orfanou, G Petrou, I a ďalší

Zdroj: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 75 Αρ. 4 (2024); 8303-8312
Journal of the Hellenic Veterinary Medical Society; Vol. 75 No. 4 (2024); 8303-8312

Predmety: tenderness, lamb meat, beef meat, yoghurt acid whey, oxidative stability, color attributes

Popis súboru: application/pdf

Prístupová URL adresa: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/36955

Enhancing the nutritional value of a sugar-free Greek-style yoghurt by incorporating strawberry-tree (Arbutus unedo L.) fruit and peach (Prunus persica)

Autori: Carriço, Raquel Marcos, Joanna Baptista, Cátia a ďalší

Prispievatelia: Carriço, Raquel Marcos, Joanna Baptista, Cátia a ďalší

Zdroj: Biomedical and Biopharmaceutical Research. 22(1):1-20

Predmety: Iogurte grego, Ingredientes alimentares locais, FERMENTAÇÃO, NUTRIÇÃO, PRODUÇÃO ALIMENTAR, PRODUTOS ALIMENTARES, PRODUTOS LÁCTEOS, FEEDING, DAIRY PRODUCTS, Peach, Local food ingredients, FOOD PRODUCTION, Sustainable and healthy consumption, FOOD, Arbutus unedo L, Produtos lácteos fermentados, Consumo sustentável e saudável, Pêssego, HEALTHY NUTRITION, NUTRITION, ALIMENTAÇÃO SAUDÁVEL, Fermented dairy products, Greek-style yoghurt, ERMENTATION, ALIMENTAÇÃO

Popis súboru: application/pdf

Prístupová URL adresa: http://hdl.handle.net/http://hdl.handle.net/10400.11/10090
http://hdl.handle.net/10437/15537
https://doi.org/10.19277/bbr.22.1.347
https://www.scopus.com/pages/publications/105001355421

Novel functional plant-based yoghurt designed and analysed using conventional and AI techniques

Autori: STOJANOVA, Monika STOJANOVA, Marina T. ŞATANA, Aziz a ďalší

Zdroj: Journal of Central European Agriculture, Vol 26, Iss 2, Pp 471-483 (2025)
Journal of Central European Agriculture
Volume 26
Issue 2

Predmety: subcritical extraction, novel functional yoghurt, smart sensory evaluation, precision fermentation, Agriculture, green extraction methods

Popis súboru: application/pdf

Prístupová URL adresa: https://doaj.org/article/4c706bd21a42497aa43631d898c37b2b
https://avesis.erciyes.edu.tr/publication/details/9b089ebe-c66b-4e5f-8542-2a7804ee261a/oai
https://hrcak.srce.hr/332726
https://doi.org/10.5513/jcea01/26.2.4618
https://hrcak.srce.hr/332726
https://hrcak.srce.hr/file/481305
https://doi.org/10.5513/JCEA01/26.2.4618

Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment

Autori: Akgun, Abdullah

Zdroj: Mljekarstvo, Vol 74, Iss 1, Pp 33-44 (2024)
Mljekarstvo : Dairy Experts Journal
CODEN MLJEAU
Volume 74
Issue 1

Predmety: Skim Milk, High-Pressure Homogenization, microstructure, Sensory Properties, mikrostruktura, Set Yogurt, Suitability, SF221-250, fermentation kinetics, Fermentation Kinetics, sensory properties, Texture, Microstructure, senzorna svojstva, reologija, Low-Fat Yoghurt, nemasni jogurt, high-pressure homogenization, Heat, Treated Milk, Dairying, homogenizacija pod visokim pritiskom, kinetika fermentacije, low-fat yoghurt, rheology, Rheology

Popis súboru: application/pdf

Prístupová URL adresa: https://doaj.org/article/6fec3d56003e489b9523e33b24d6a4e0
https://hdl.handle.net/20.500.14551/22203
https://doi.org/10.15567/mljekarstvo.2024.0103
https://hrcak.srce.hr/311724
https://doi.org/10.15567/mljekarstvo.2024.0103
https://hrcak.srce.hr/file/450127
https://hrcak.srce.hr/file/450128
https://hrcak.srce.hr/311724
https://doi.org/10.15567/mljekarstvo.2024.0103

YOĞURT SUYU KULLANIMININ YAĞSIZ AYRANIN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Autori: Nazlı Kanca

Zdroj: Volume: 49, Issue: 61126-1137
The Journal of Food
Gıda

Predmety: 0404 agricultural biotechnology, Süt Teknolojisi, Ayran, fermente içecek, renk, serum ayrılması, süzme yoğurt, yoğurt suyu, fermented beverage, color, phase seperation, strained yoghurt, yoghurt whey, 04 agricultural and veterinary sciences, 0405 other agricultural sciences, Dairy Technology

Popis súboru: application/pdf

Prístupová URL adresa: https://dergipark.org.tr/tr/pub/gida/issue/87721/1554711

APLIKASI NATRIUM CARBOXYMETHYL CELLULOSE (NA-CMC) DARI KULIT KACANG KEDELAI SEBAGAI PENSTABIL YOGHURT SUSU SAPI

Autori: Chapib Jamaludin Retno Indrani Dina Ariani a ďalší

Zdroj: Jurnal Pangan dan Agroindustri, Vol 12, Iss 4, Pp 229-241 (2024)

Predmety: penstabil, na-cmc, stabilizer yoghurt, kulit kedelai, Agriculture, soybean skin, stabilizer, sineresis, yoghurt, TP248.13-248.65, Biotechnology

Prístupová URL adresa: https://doaj.org/article/cf6900dc74e44328929e2c1f5c40b19c

Development, physicochemical, and sensory analysis of moringa oleifera l. powder added buffalo milk yoghurt with pharmacological potential

Autori: Farzana Siddique Salman Ahmad Ashiq Hussain a ďalší

Zdroj: Scientific Reports, Vol 15, Iss 1, Pp 1-18 (2025)

Predmety: Functional yoghurt, Antioxidant activity, Storage analysis, Dairy food, Medicine, Science

Popis súboru: electronic resource

Relation: https://doaj.org/toc/2045-2322

Prístupová URL adresa: https://doaj.org/article/4dca50c2d5a3424fa486f3f21720ccbc