Related references
Note: Only part of the references are listed.Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization
Zahra Ghasempour et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener
Qingfeng Ban et al.
JOURNAL OF DAIRY SCIENCE (2020)
Processing of high-protein yoghurt - A review
Camilla Elise Jorgensen et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
Ting Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing
Gangani Uduwerella et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Effect of pullulan on the physicochemical properties of yoghurt
Katarzyna Kycia et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration
Henrique Jaster et al.
FOOD RESEARCH INTERNATIONAL (2018)
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
Hanh T. H. Nguyen et al.
FOOD RESEARCH INTERNATIONAL (2018)
Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production
Pedro H. F. Cardines et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective
Daniel Granato et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt
Aliza Sigdel et al.
FOOD SCIENCE & NUTRITION (2018)
Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration
Andreanne Moineau-Jean et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase
Nagwa H. I. Abou-Soliman et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production
Marianthi Sidira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis
Felipe S. Vianna et al.
SMALL RUMINANT RESEARCH (2017)
Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
Maria Alejandra Sanchez-Munoz et al.
FOODS (2017)
Extraction and phase behaviour of Moringa oleifera seed oil using compressed propane
Mariana Oliveira Silva et al.
CANADIAN JOURNAL OF CHEMICAL ENGINEERING (2016)
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
Denise Felix da Silva et al.
FOOD HYDROCOLLOIDS (2016)
Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate
Ganga Sahay Meena et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Coagulation-flocculation process with ultrafiltered saline extract of Moringa oleifera for the treatment of surface water
Aline Takaoka Alves Baptista et al.
CHEMICAL ENGINEERING JOURNAL (2015)
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese
Seyed H. Hosseini-Parvar et al.
FOOD HYDROCOLLOIDS (2015)
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses
Aline L. D. Batista et al.
FOOD RESEARCH INTERNATIONAL (2015)
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
Ana Carolina Pelaes Vital et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods
Safa Karaman et al.
DRYING TECHNOLOGY (2014)
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
P. H. P. Prasanna et al.
FOOD RESEARCH INTERNATIONAL (2013)
Structural characterization of coagulant Moringa oleifera Lectin and its effect on hemostatic parameters
Luciana de Andrade Luz et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
DYNAMIC AND STEADY-SHEAR RHEOLOGICAL PROPERTIES OF XANTHAN AND GUAR GUMS DISPERSED IN YELLOW PASSION FRUIT PULP (Passiflora edulis f. flavicarpa)
I. C. F. Moraes et al.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2011)
Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus
G. Robitaille et al.
JOURNAL OF DAIRY SCIENCE (2009)
Share Paper
