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8 results for yoghurt.

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Keyword    yoghurt

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The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality
by Ben Moussa Olfa, Mzoughi Marwa, Chouaibi Moncef, Boulares Mouna and Hassouna Mnasser
Journal of Food and Nutrition Research. 2019, 7(4), 261-269. DOI: 10.12691/jfnr-7-4-2
Pub. Date: March 30, 2019Views: 2589Downloads: 1935
phytosterols lactulose yoghurt quality
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Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk
by Abeer M. Abd Elhamid and Mervet M. Elbayoumi
American Journal of Food Science and Technology. 2017, 5(3), 109-116. DOI: 10.12691/ajfst-5-3-6
Pub. Date: June 27, 2017Views: 8082Downloads: 5712
heat treatment bioactive antioxidant physicochemical and antimicrobial attributes camel milk and yoghurt
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Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat, Rago Sheep Milks, Their Blends and Cow Milk
by Sunday Edet Enidiok, Edisua Horgan Itam and Eyong Ubani Eyong
American Journal of Food and Nutrition. 2019, 7(2), 49-54. DOI: 10.12691/ajfn-7-2-3
Pub. Date: July 02, 2019Views: 1368Downloads: 978
ruminants’ milk yoghurt physicochemical mineral and sensory attributes
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Physicochemical, Microbiological, Sensory Properties and Storage Stability of Plant-based Yoghurt Produced from Bambaranut, Soybean and Moringa oleiferaSeed Milks
by Edith Ani, Julius Amove and Bibiana Igbabul
American Journal of Food and Nutrition. 2018, 6(4), 115-125. DOI: 10.12691/ajfn-6-4-4
Pub. Date: October 17, 2018Views: 14979Downloads: 12757
plant-based yoghurt bambaranut soyabeans moringa oleifera seeds
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Preparation of Semi-dairy Yoghurt from Soy bean
by Sampson Gilbert Owiah, Duah Naomi, Gyima Vida and Alhassan Martha
American Journal of Food Science and Technology. 2017, 5(1), 1-5. DOI: 10.12691/ajfst-5-1-1
Pub. Date: November 14, 2016Views: 8466Downloads: 6411
cow-soymilk composite/semi-dairy yoghurt proximate characteristics sensory characteristics consumer acceptability
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Profile of Bacteria and Short Chain Fatty Acids of Caecal Digesta in Malnourished Rat Fed Goat Milk Yoghurt
by Nurliyani, BJ. Istiti Kandarina, Sari Kusuma, Yunita Dewi Trisnasari and Feny Prabawati
Journal of Food and Nutrition Research. 2014, 2(12), 1015-1020. DOI: 10.12691/jfnr-2-12-24
Pub. Date: December 10, 2014Views: 11308Downloads: 7586
Goat milk yoghurt Caecal bacteria SCFA Malnourished rat
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Screening of Antagonistic Activity of Probiotic Bacteria against Some Food-Borne Pathogens
by A.M. El-Kholy, S.H. El-Shinawy, A.M.S. Meshref and A.M. Korny
Journal of Applied & Environmental Microbiology. 2014, 2(2), 53-60. DOI: 10.12691/jaem-2-2-4
Pub. Date: March 19, 2014Views: 22673Downloads: 15664Citations: 7
probiotics S. aureus E. coli O157:H7 yoghurt quality
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Production of a Functional Frozen Yoghurt Fortified with Omega-3 and Vitamin E
by Hoda Mahrous and Rehab Abd-El- Salam
American Journal of Food and Nutrition. 2014, 2(5), 77-84. DOI: 10.12691/ajfn-2-5-1
Pub. Date: November 04, 2014Views: 17641Downloads: 12271Citations: 1
functional foods probiotics Lactobacillus acidophilus frozen yoghurt
Abstract Full Text PDF (170 KB) Full Text HTML Full Text ePUB (165 KB)
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