4.5 Article

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children

Related references

Note: Only part of the references are listed.
Article Nutrition & Dietetics

Effect of fat-reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized controlled trial

Oonagh Markey et al.

Summary: This study provides novel insights into the longer-term effects of FA-modified dairy food consumption on postprandial cardiometabolic responses.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2022)

Article Dentistry, Oral Surgery & Medicine

Yogurt product intake and reduction of tooth loss risk in a Japanese community

Jiale Ma et al.

Summary: This study found that the intake of yogurt products is associated with a lower risk of tooth loss resulting from periodontal disease, probably via modulation of the oral microbiome composition.

JOURNAL OF CLINICAL PERIODONTOLOGY (2022)

Article Agriculture, Dairy & Animal Science

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Xin Zhang et al.

Summary: Lactobacillus fermentum HY01 improves the flavor, texture, and storage properties of yak yogurt. The yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 has higher viscosity, lower tan delta value, and higher conjugated linoleic acid content.

JOURNAL OF DAIRY SCIENCE (2022)

Article Food Science & Technology

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

Amal Bakr Shori et al.

Summary: This study found that adding Lactobacillus rhamnosus can help control the pH of cashew milk-based yogurt, increase the viability of lactic acid bacteria, and enhance total phenolic and flavonoid contents and antioxidant activity, although it may also decrease sensory attributes scores.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Analytical

Development of Analytical Methods for Determination of β-Carotene in Pumpkin (Cucurbita maxima) Flesh, Peel, and Seed Powder Samples

Mulu Hagos et al.

Summary: This study evaluated the performance of UV-VIS, NIR, and FTIR methods for determining beta-carotene in different parts of the pumpkin. The results showed that all three methods could be used successfully, with each method exhibiting different linear ranges and analytical parameters. The content of beta-carotene was found to be highest in the pumpkin peel, followed by the flesh, and lowest in the seeds. The NIR and FTIR methods were unable to detect beta-carotene in the pumpkin seeds.

INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY (2022)

Article Nutrition & Dietetics

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

Beate Brandl et al.

Summary: This study investigated the acceptance and consumption of fiber-enriched foods and found that they can increase fiber intake in middle-aged individuals, providing a simple and novel strategy to improve fiber intake in the population.

FRONTIERS IN NUTRITION (2022)

Article Nutrition & Dietetics

Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply

Sanja Krusic et al.

Summary: Vitamin D deficiency is a global public health issue that can be addressed through voluntary or mandatory food fortification. This study used branded food composition databases to investigate voluntary fortification practices. The study found that vitamin D fortification was prevalent in meal replacements, margarine, breakfast cereals, and baby foods. Margarine and foods for specific dietary use had the highest average content of vitamin D. The overall nutritional quality was higher in fortified margarine.

FRONTIERS IN NUTRITION (2022)

Article Biology

Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

Amani H. Aljahani

Summary: The substitution of yellow pumpkin powder in wheat flour affects the physical, chemical, and sensory properties of the dough, but at a certain ratio, it can maintain the color and overall acceptability of the bread.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2022)

Article Food Science & Technology

Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)

Ashiq Hussain et al.

Summary: Pumpkin is an important vegetable with potential for medicinal and functional food use. The peel, flesh, and seeds of pumpkin contain valuable phytochemicals and minerals, with seeds being a particularly good source of zinc. Pumpkin flesh has high carotenoid content, while seeds have higher phenolics and flavonoids.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Food Science & Technology

Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

Hongbo Li et al.

Summary: Research has shown that TGZ crosslinking can improve the textural performance of yogurt containing MPC, making TMPC yogurt denser and more cohesive, while also increasing water-holding capacity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

Fakhreddin Salehi

Summary: This study examines the effects of incorporating fruits and vegetables into dairy products, including their impact on physicochemical, color, texture, and sensory properties, and the increase in vitamins, natural colorants, minerals, and other beneficial compounds. Additionally, certain fruits and vegetables can act as stabilizing agents in dairy products due to their functional properties.

FOOD SCIENCE & NUTRITION (2021)

Review Biotechnology & Applied Microbiology

Prevalence of Vitamin A Deficiency among Preschool Children in Ethiopia: A Systematic Review and Meta-Analysis

Zekariyas Sahile et al.

BIOMED RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

Malihe Mousavi et al.

FOOD SCIENCE & NUTRITION (2019)

Article Food Science & Technology

Physicochemical properties of High-Protein-Set Yoghurts obtained with the addition of whey protein preparations

Maciej Nastaj et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)

Article Food Science & Technology

Developing a mint yogurt enriched with omega-3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Amr M. Bakry et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Food Science & Technology

Functional and textural properties of vegetable-fibre enriched yoghurt

Eda Yildiz et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)

Article Nutrition & Dietetics

Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits

Gehan Ghoneem et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2018)

Article Food Science & Technology

Enhancement of torba yoghurt with whey protein isolates

Filiz Yildiz-Akgul

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)

Article Food Science & Technology

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

Nurul Farhana Fazilah et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Review Food Science & Technology

Bioactive profile of pumpkin: an overview on terpenoids and their health-promoting properties

Domenico Montesano et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Review Food Science & Technology

Strategies to reduce sugars in food

Rossella Di Monaco et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Food Science & Technology

The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

Sumeyra Bakirci et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Public, Environmental & Occupational Health

Vitamin A deficiency and determinants of vitamin A status in Bangladeshi children and women: findings of a national survey

Sabuktagin Rahman et al.

PUBLIC HEALTH NUTRITION (2017)

Article Food Science & Technology

Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice

Amani AlJahani et al.

NUTRITION & FOOD SCIENCE (2017)

Article Food Science & Technology

Contribution of tocopherols and squalene to the oxidative stability of cold-pressed pumkin seed oil (Cucurbita pepo L.)

Eleni Naziri et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Agriculture, Dairy & Animal Science

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

B. Dal Bello et al.

JOURNAL OF DAIRY SCIENCE (2015)

Article Horticulture

DNA profiling of commercial pumpkin cultivars using simple sequence repeat polymorphisms

Sung-Chur Sim et al.

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2015)

Article Food Science & Technology

THE EFFECT OF ADDITION OF SELECTED VEGETABLES ON THE MICROBIOLOGICAL, TEXTURAL AND FLAVOUR PROFILE PROPERTIES OF YOGHURTS

Dorota Najgebauer-Lejko et al.

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2015)

Article Agriculture, Dairy & Animal Science

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

E. Mani-Lopez et al.

JOURNAL OF DAIRY SCIENCE (2014)

Article Food Science & Technology

Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

Vijayalakshmi V. Illupapalayam et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Assessment of carotenoids in pumpkins after different home cooking conditions

Lucia Maria Jaeger de Carvalho et al.

FOOD SCIENCE AND TECHNOLOGY (2014)

Proceedings Paper Chemistry, Multidisciplinary

Development of Immunonutrient from Pumpkin (Cucurbita moschata Duchense Ex. Lamk.) Seed

Maria Immaculata Iwo et al.

INTERNATIONAL SEMINAR ON NATURAL PRODUCT MEDICINES, ISNPM 2012 (2014)

Article Nutrition & Dietetics

Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts

Mi Young Kim et al.

NUTRITION RESEARCH AND PRACTICE (2012)

Review Nutrition & Dietetics

Medicinal and biological potential of pumpkin: an updated review

Mukesh Yadav et al.

NUTRITION RESEARCH REVIEWS (2010)

Article Engineering, Chemical

Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree

Debjani Dutta et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Biochemistry & Molecular Biology

Electrosorption of pectin onto casein micelles

R Tuinier et al.

BIOMACROMOLECULES (2002)