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There are 24670 results for: content related to: The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture

  1. The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk

    International Journal of Dairy Technology

    Volume 58, Issue 3, August 2005, Pages: 174–179, MUTLU B GÜLER-AKIN

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1471-0307.2005.00209.x

  2. Manufacturing, properties and shelf life of labneh: a review

    International Journal of Dairy Technology

    Volume 58, Issue 3, August 2005, Pages: 129–137, CONSOLATE NSABIMANA, BO JIANG and RIMA KOSSAH

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1471-0307.2005.00205.x

  3. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

    International Journal of Dairy Technology

    Volume 59, Issue 3, August 2006, Pages: 216–221, THANUT AMATAYAKUL, FRANK SHERKAT and NAGENDRA P SHAH

    Version of Record online : 17 JUL 2006, DOI: 10.1111/j.1471-0307.2006.00264.x

  4. Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

    International Journal of Dairy Technology

    Volume 59, Issue 3, August 2006, Pages: 209–215, Z B GUZEL-SEYDIM, A C SEYDIM, A K GREENE and T TAŞ

    Version of Record online : 17 JUL 2006, DOI: 10.1111/j.1471-0307.2006.00265.x

  5. 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

  6. Moisture sorption characteristics of mango–soy-fortified yogurt powder

    International Journal of Dairy Technology

    Volume 59, Issue 1, February 2006, Pages: 22–28, PRADYUMAN KUMAR and HARI NIWAS MISHRA

    Version of Record online : 19 JAN 2006, DOI: 10.1111/j.1471-0307.2006.00215.x

  7. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

    International Journal of Dairy Technology

    Volume 58, Issue 3, August 2005, Pages: 169–173, ADRIANE E C ANTUNES, TALITA F CAZETTO and HELENA M A BOLINI

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1471-0307.2005.00203.x

  8. 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

  9. The effect of different sweeteners in low-calorie yogurts — a review

    International Journal of Dairy Technology

    Volume 58, Issue 4, November 2005, Pages: 193–199, M V S PINHEIRO, M N OLIVEIRA, A L B PENNA and A Y TAMIME

    Version of Record online : 20 OCT 2005, DOI: 10.1111/j.1471-0307.2005.00228.x

  10. 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

    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

  11. Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt

    International Journal of Dairy Technology

    Volume 59, Issue 1, February 2006, Pages: 8–11, A M MORTAZAVIAN, M R EHSANI, S M MOUSAVI, J A REINHEIMER, Z EMAMDJOMEH, S SOHRABVANDI and K REZAEI

    Version of Record online : 19 JAN 2006, DOI: 10.1111/j.1471-0307.2006.00216.x

  12. Effect of thermophilic lactic acid bacteria on the viability of Salmonella serovar Typhimurium PT8 during milk fermentation and preparation of buffalo's yogurt

    International Journal of Dairy Technology

    Volume 59, Issue 1, February 2006, Pages: 29–34, TAHA A NASSIB, MOHAMED ZIN EL-DIN and WALID M EL-SHAROUD

    Version of Record online : 19 JAN 2006, DOI: 10.1111/j.1471-0307.2006.00238.x

  13. You have free access to this content
    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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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