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There are 11713 results for: content related to: Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix *

  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. 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

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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

  4. 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

  5. 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

  6. Bioactive Components in Yogurt Products

    Bioactive Components in Milk and Dairy Products

    Eveline M. Ibeagha-Awemu, J.-R. Liu, Xin Zhao, Pages: 235–250, 2009

    Published Online : 2 DEC 2009, DOI: 10.1002/9780813821504.ch9

  7. Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: S212–S219, L.C. Allgeyer, M.J. Miller and S.-Y. Lee

    Version of Record online : 14 APR 2010, DOI: 10.1111/j.1750-3841.2010.01579.x

  8. Effects of β-Glucan Addition to a Probiotic Containing Yogurt

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: C405–C411, T. Vasiljevic, T. Kealy and V.K. Mishra

    Version of Record online : 7 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00454.x

  9. 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

  10. Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: M77–M83, Laxmi N. Prasad, Frank Sherkat and Nagendra P. Shah

    Version of Record online : 20 DEC 2012, DOI: 10.1111/j.1750-3841.2012.03004.x

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  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. Donkey Milk for Manufacture of Novel Functional Fermented Beverages

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1352–S1359, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Version of Record online : 11 MAY 2015, DOI: 10.1111/1750-3841.12862

  20. 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