Search Results

There are 13014 results for: content related to: Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of 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. 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

  3. 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

    Volume 96, Issue 15, December 2016, Pages: 4929–4939, 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Improving the Textural Properties of Yogurt Fortified with Milk Proteins

    Journal of Food Processing and Preservation

    Berrak Delikanli and Tulay Ozcan

    Version of Record online : 14 SEP 2016, DOI: 10.1111/jfpp.13101

  9. EFFECTS OF FUNCTIONAL DAIRY BASED PROTEINS ON NONFAT YOGURT QUALITY

    Journal of Food Quality

    Volume 31, Issue 3, June 2008, Pages: 265–280, MUGE ISLETEN and YONCA KARAGUL-YUCEER

    Version of Record online : 1 JUN 2008, DOI: 10.1111/j.1745-4557.2008.00199.x

  10. 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

  11. 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

  12. Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E195–E201, Mukti Singh, Sanghoon Kim and Sean X. Liu

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02828.x

  13. 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

  14. RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

    Journal of Texture Studies

    Volume 34, Issue 5-6, December 2003, Pages: 515–536, WON-JAE LEE and JOHN A. LUCEY

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.2003.tb01079.x

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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