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There are 9101 results for: content related to: Fermentation and Properties of Calcium-fortified Soy Milk Yogurt

  1. Production of a yogurt-like product from Lupinus campestris seeds

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 6, 1 May 2003, Pages: 515–522, Cristian Jiménez-Martínez, Humberto Hernández-Sánchez and Gloria Dávila-Ortiz

    Article first published online : 26 MAR 2003, DOI: 10.1002/jsfa.1385

  2. SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK

    Journal of Food Quality

    Volume 16, Issue 3, June 1993, Pages: 223–239, PRAVATE TUITEMWONG, LARRY E. ERICKSON, DANIEL Y.C. FUNG, CAROLE S. SETSER and SHIAN K. PERNG

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1993.tb00108.x

  3. Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt-like Product

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 331–336, L. ANKENMAN GRANATA and C.V. MORR

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14188.x

  4. You have free access to this content
    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

    Article first published online : 12 FEB 2015, DOI: 10.1111/nbu.12130

  5. Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts

    Journal of Food Science

    Volume 65, Issue 7, October 2000, Pages: 1244–1247, M.A. Drake, X.Q. Chen, S. Tamarapu and B. Leenanon

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb10272.x

  6. Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: S122–S127, O.A. Young, R.B. Gupta and S. Sadooghy-Saraby

    Article first published online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02557.x

  7. Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability

    Family and Consumer Sciences Research Journal

    Volume 40, Issue 3, March 2012, Pages: 255–266, Ruthann B. Swanson, Rebecca J. McKemie, Michael D. Sabrin and Paul J. Milly

    Article first published online : 14 FEB 2012, DOI: 10.1111/j.1552-3934.2011.02109.x

  8. 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

    Irma V. Wolf, Claudia I. Vénica and María C. Perotti

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12745

  9. Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

    Journal of Food Science

    Volume 70, Issue 8, October 2005, Pages: m375–m381, O.N. Donkor, Anders Henriksson, Todor Vasiljevic and Nagendra P. Shah

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11522.x

  10. 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

    Article first published online : 12 DEC 2014, DOI: 10.1002/fsn3.189

  11. TEXTURAL CHARACTERIZATION OF SOY-BASED YOGURT BY THE VANE METHOD

    Journal of Texture Studies

    Volume 33, Issue 2, July 2002, Pages: 105–118, IGOR V. KOVALENKO and JENNI L. BRIGGS

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.2002.tb01338.x

  12. Amylose–Potassium Oleate Inclusion Complex in Plain Set-Style Yogurt

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E822–E827, Mukti Singh, Jeffrey A. Byars and James A. Kenar

    Article first published online : 8 APR 2014, DOI: 10.1111/1750-3841.12378

  13. SURVIVAL OF LISTERIA MONOCYTOGENES IN YOGURT WITH VARYING LEVELS OF FAT AND SOLIDS

    Journal of Food Safety

    Volume 10, Issue 3, October 1989, Pages: 219–230, MARY GRIFFITH and KURT E. DEIBEL

    Article first published online : 3 APR 2007, DOI: 10.1111/j.1745-4565.1989.tb00023.x

  14. STORAGE AND TEMPERATURE EFFECTS ON APPEARANCE AND TEXTURAL CHARACTERISTICS OF CONVENTIONAL MILK YOGURT

    Journal of Sensory Studies

    Volume 25, Issue 4, August 2010, Pages: 549–576, PATTI C. COGGINS, DENNIS E. ROWE, JULIE C. WILSON and SHWETA KUMARI

    Article first published online : 29 APR 2010, DOI: 10.1111/j.1745-459X.2010.00286.x

  15. Marketing Biotech Soybeans with Functional Health Attributes

    Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie

    Volume 54, Issue 4, December 2006, Pages: 685–703, S. Kambua Chema, Leonie A. Marks, Joseph L. Parcell and Maury Bredahl

    Article first published online : 2 NOV 2006, DOI: 10.1111/j.1744-7976.2006.00073.x

  16. 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

    Article first published online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00179.x

  17. EFFECT of PROCESSING TEMPERATURES ON MICROBIOLOGICAL and CHEMICAL QUALITY of SOY MILK PRODUCED BY RAPID HYDRATION HYDROTHERMAL COOKING

    Journal of Food Processing and Preservation

    Volume 17, Issue 3, June 1993, Pages: 153–175, PRAVATE TUITEMWONG, LARRY E. ERICKSON, DANIEL Y.C. FUNG and KOORANEE TUITEMWONG

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1993.tb00837.x

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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

    Article first published online : 14 JUN 2011, DOI: 10.1111/j.1541-4337.2011.00151.x

  19. FERMENTATION OF SOYMILK WITH COMMERCIAL FREEZE-DRIED STARTER LACTIC CULTURES

    Journal of Food Processing and Preservation

    Volume 12, Issue 3, September 1988, Pages: 187–195, L. A. SHELEF, K. R. BAHNMILLER, M. B. ZEMEL and L. M. MONTE

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1988.tb00078.x

  20. Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 535–538, F. YAZICI, V.B. ALVAREZ, M.E. MANGINO and P.M.T. HANSEN

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04424.x