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There are 7660 results for: content related to: Textural properties of yogurts with green tea and Pu-erh tea additive

  1. Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1076–1082, Irma V. Wolf, Claudia I. Vénica and María C. Perotti

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12745

  2. Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 15, December 2016, Pages: 4929–4939, Claudia I Vénica, Irma V Wolf, Carina V Bergamini and María C Perotti

    Version of Record online : 1 AUG 2016, DOI: 10.1002/jsfa.7870

  3. You have free access to this content
    The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 180–187, Sümeyra Bakirci, Elif Dagdemir, Osman Seracettin Boran and Ali Adnan Hayaloglu

    Version of Record online : 25 NOV 2016, DOI: 10.1111/ijfs.13264

  4. The contribution of yogurt to nutrient intakes across the life course

    Nutrition Bulletin

    Volume 40, Issue 1, March 2015, Pages: 9–32, E. B. Williams, B. Hooper, A. Spiro and S. Stanner

    Version of Record online : 12 FEB 2015, DOI: 10.1111/nbu.12130

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    Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 4, July 2011, Pages: 208–220, Winny Routray and Hari N. Mishra

    Version of Record online : 14 JUN 2011, DOI: 10.1111/j.1541-4337.2011.00151.x

  6. You have full text access to this OnlineOpen article
    Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt

    Food Science & Nutrition

    Volume 3, Issue 1, January 2015, Pages: 48–55, Minto Michael, Randall K. Phebus and Karen A. Schmidt

    Version of Record online : 12 DEC 2014, DOI: 10.1002/fsn3.189

  7. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

    Journal of Food Quality

    Volume 39, Issue 2, April 2016, Pages: 77–89, Roberta Marchiani, Marta Bertolino, Simona Belviso, Manuela Giordano, Daniela Ghirardello, Luisa Torri, Maria Piochi and Giuseppe Zeppa

    Version of Record online : 22 DEC 2015, DOI: 10.1111/jfq.12181

  8. Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 261–268, Mansour Shakerian, Seyed Hadi Razavi, Faramarz Khodaiyan, Seyed Ali Ziai, Mohammad Saeid Yarmand and Ali Moayedi

    Version of Record online : 3 SEP 2013, DOI: 10.1111/ijfs.12315

  9. QUALITY OF FLAVORED YOGURT CONTAINING ADDED COFFEE AND SUGAR

    Journal of Food Quality

    Volume 30, Issue 3, June 2007, Pages: 342–356, GÜRDAL TAN and FİGEN KOREL

    Version of Record online : 26 MAY 2007, DOI: 10.1111/j.1745-4557.2007.00125.x

  10. EFFECTS OF FUNCTIONAL DAIRY BASED PROTEINS ON NONFAT YOGURT QUALITY

    Journal of Food Quality

    Volume 31, Issue 3, June 2008, Pages: 265–280, MUGE ISLETEN and YONCA KARAGUL-YUCEER

    Version of Record online : 1 JUN 2008, DOI: 10.1111/j.1745-4557.2008.00199.x

  11. Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M360–M367, L. Ramchandran and N.P. Shah

    Version of Record online : 20 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00888.x

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    Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme®

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 137–145, Min Shi, Fatah Ahtesh, Michael Mathai, Andrew J. McAinch and Xiao Q. Su

    Version of Record online : 22 NOV 2016, DOI: 10.1111/ijfs.13253

  13. Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2007–2013, Ana Paula de Carvalho Alves, Angelita Duarte Corrêa, Ana Carla Marques Pinheiro and Flávia Cíntia de Oliveira

    Version of Record online : 19 AUG 2013, DOI: 10.1111/ijfs.12110

  14. Some Like It Healthy: Demand for Functional and Conventional Yogurts in the Italian Market

    Agribusiness

    Volume 28, Issue 1, Winter 2012, Pages: 67–85, Alessandro Bonannoxs

    Version of Record online : 10 OCT 2011, DOI: 10.1002/agr.20288

  15. Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: M788–M794, Tiehua Zhang, James McCarthy, Guorong Wang, Yanyan Liu and Mingruo Guo

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12834

  16. Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP®

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M368–M374, L. Ramchandran and N.P. Shah

    Version of Record online : 19 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00889.x

  17. PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER

    Journal of Food Processing and Preservation

    Volume 37, Issue 3, June 2013, Pages: 210–221, JORGE F. VELEZ-RUIZ, PAOLA HERNANDEZ-CARRANZA and MARIA SOSA-MORALES

    Version of Record online : 21 FEB 2012, DOI: 10.1111/j.1745-4549.2011.00638.x

  18. Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H769–H776, Shishan Fu, Mary Ann Augustin, Luz Sanguansri, Zhiping Shen, Ken Ng and Said Ajlouni

    Version of Record online : 29 JAN 2016, DOI: 10.1111/1750-3841.13235

  19. Improving the Textural Properties of Yogurt Fortified with Milk Proteins

    Journal of Food Processing and Preservation

    Berrak Delikanli and Tulay Ozcan

    Version of Record online : 14 SEP 2016, DOI: 10.1111/jfpp.13101

  20. DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

    Journal of Sensory Studies

    Volume 23, Issue 5, October 2008, Pages: 671–687, P.C. COGGINS, M.W. SCHILLING, S. KUMARI and P.D. GERRARD

    Version of Record online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00179.x