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There are 14148 results for: content related to: Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

  1. 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

  2. Ingredients for yogurt manufacture

    Manufacturing Yogurt and Fermented Milks

    Ramesh C. Chandan, Kevin O'Rell, Pages: 217–237, 2013

    Published Online : 4 FEB 2013, DOI: 10.1002/9781118481301.ch10

  3. 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

  4. Technological Change and the Environmental Impacts of Food Production and Consumption: The Case of the UK Yogurt Industry

    Journal of Industrial Ecology

    Volume 11, Issue 3, July 2007, Pages: 133–146, Paul Dewick, Chris Foster and Ken Green

    Version of Record online : 8 FEB 2008, DOI: 10.1162/jiec.2007.1241

  5. Microbiology of Fermented Milks

    Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

    Richard K. Robinson, Adnan Y. Tamime, Monika Wszolek, Pages: 367–430, 2005

    Published Online : 28 JAN 2005, DOI: 10.1002/0471723959.ch8

  6. 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

  7. 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

  8. Fermentation and Properties of Calcium-fortified Soy Milk Yogurt

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 457–461, F. YAZICI, V.B. ALVAREZ and P.M.T. HANSEN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04406.x

  9. Probiotics-Containing Yogurts Suppress Helicobacter pylori Load and Modify Immune Response and Intestinal Microbiota in the Helicobacter pylori-Infected Children

    Helicobacter

    Volume 17, Issue 4, August 2012, Pages: 297–304, Yao-Jong Yang and Bor-Shyang Sheu

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1523-5378.2012.00941.x

  10. Biological and Biochemical Variables Affecting the Relative Values for Growth and Feed Efficiency of Rats Fed Yogurt or Milk

    Journal of Food Science

    Volume 48, Issue 6, November 1983, Pages: 1836–1840, A. D. HITCHINS, F. E. MC DONOUGH, N. P. WONG and R. E. HARGROVE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb05097.x

  11. 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

  12. Health benefits of yogurt and fermented milks

    Manufacturing Yogurt and Fermented Milks

    Ramesh C. Chandan, Arun Kilara, Pages: 433–450, 2013

    Published Online : 4 FEB 2013, DOI: 10.1002/9781118481301.ch21

  13. 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

  14. Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder

    Journal of Food Science

    Volume 69, Issue 6, August 2004, Pages: E276–E280, W. Krasaekoopt, B. Bhandari and H. Deeth

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10998.x

  15. 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

  16. 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

  17. Other Fermented Dairy Products

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Ramesh C. Chandan, Khem M. Shahani, Pages: 385–418, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch10

  18. 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

  19. Other Fermented Dairy Products

    Biotechnology Set, Second Edition

    Ramesh C. Chandan, Khem M. Shahani, Pages: 385–418, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch10j

  20. 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