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There are 9764 results for: content related to: Fermentation and Properties of Calcium-fortified Soy Milk Yogurt

  1. 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

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1993.tb00108.x

  2. 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

  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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14188.x

  4. 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

  5. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11522.x

  6. 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

    Accepted manuscript online: 25 JUN 2016, Claudia I. Vénica, Irma V. Wolf, Carina V. Bergamini and María C. Perotti

    DOI: 10.1002/jsfa.7870

  7. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb10272.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

    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

  9. Yogurt Thickness: Effects on Flavor Perception and Liking

    Journal of Food Science

    Volume 67, Issue 7, September 2002, Pages: 2785–2789, E.M. Brennan, C. Setser and K.A. Schmidt

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08817.x

  10. 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

    Version of Record online : 3 APR 2007, DOI: 10.1111/j.1745-4565.1989.tb00023.x

  11. Soymilk Yogurt: Sensory Evaluation and Chemical Measurement

    Journal of Food Science

    Volume 55, Issue 2, March 1990, Pages: 528–531, MARK A. BUONO, CAROLE SETSER, LARRY E. ERICKSON and DANIEL Y.C. FUNG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb06802.x

  12. MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET-STYLE YOGURT

    Journal of Food Quality

    Volume 24, Issue 5, November 2001, Pages: 421–434, K.A. SCHMIDT, T.J. HERALD and K.A. KHATIB

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2001.tb00620.x

  13. Production of a yogurt-like product from plant foodstuffs and whey. Substrate preparation and fermentation

    Journal of the Science of Food and Agriculture

    Volume 59, Issue 2, 1992, Pages: 199–204, Keiko Shirai, Guadalupe Pedraza, Mercedes Gutierrez-Durán, Valerie M E Marshall, Sergio Revah-Moiseev and Mariano García-Garibay

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740590210

  14. Sensory Properties of Bulgarian Yogurts, Supplemented with Lactobacilli as Probiotic Adjuncts

    Journal of Texture Studies

    Volume 45, Issue 3, June 2014, Pages: 187–194, Rositsa Tropcheva, Ralitsa Georgieva, Vladislav Paskov, Maria Karsheva and Svetla Danova

    Version of Record online : 25 MAR 2014, DOI: 10.1111/jtxs.12065

  15. HEAT TREATMENT AND STORAGE EFFECTS ON TEXTURE CHARACTERISTICS OF MILK AND YOGURT SYSTEMS FORTIFIED WITH OILSEED PROTEINS

    Journal of Food Science

    Volume 45, Issue 3, May 1980, Pages: 471–475, R. H. SCHMIDT, C. P. SISTRUNK, R. L. RICHTER and J. A. CORNELL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb04078.x

  16. Consumer Attitudes and Acceptability of Soy-fortified Yogurts

    Journal of Food Science

    Volume 68, Issue 3, April 2003, Pages: 1118–1122, M.A. Drake and P.D. Gerard

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08297.x

  17. Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1251–1260, Zeynep Canbulat and Tulay Ozcan

    Version of Record online : 3 SEP 2014, DOI: 10.1111/jfpp.12343

  18. EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT

    Journal of Sensory Studies

    Volume 16, Issue 4, August 2001, Pages: 393–405, M.A. DRAKE, P.D. GERARD and X.Q. CHEN

    Version of Record online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2001.tb00309.x

  19. 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

    Version of Record online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02557.x

  20. Milk and milk-based ingredients

    Manufacturing Yogurt and Fermented Milks

    Isabelle Sodini, Phillip S. Tong, Pages: 177–191, 2013

    Published Online : 4 FEB 2013, DOI: 10.1002/9781118481301.ch8