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Results 1 to 25 of 2046

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PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurtCRUZ, Adriano G; CADENA, Rafael S; FARIA, Jose A. F et al.Food research international. 2012, Vol 45, Num 1, pp 211-215, issn 0963-9969, 5 p.Article

Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurtsLEE, W.-J; LUCEY, J. A.Journal of dairy science. 2006, Vol 89, Num 7, pp 2374-2385, issn 0022-0302, 12 p.Article

Effect of Calcium on the Physical Properties of Stirred Probiotic YogurtRAMASUBRAMANIAN, L; RESTUCCIA, C; DEETH, H. C et al.Journal of dairy science. 2008, Vol 91, Num 11, pp 4164-4175, issn 0022-0302, 12 p.Article

Influence of proteins on the perception of flavored stirred yogurtsSAINT-EVE, A; LEVY, C; MARTIN, N et al.Journal of dairy science. 2006, Vol 89, Num 3, pp 922-933, issn 0022-0302, 12 p.Article

Physical damage of yogurt. The role of secondary packaging on stability of yogurt = Altération des propriétés physiques du yaourt. Rôle de l'emballage secondaire sur la stabilité du yaourtRICHMOND, M. L; HARTE, B. R; GRAY, J. I et al.Journal of food protection. 1985, Vol 48, Num 6, pp 482-486, issn 0362-028XArticle

A method for manufacturing superior set yogurt under reduced oxygen conditionsHORIUCHI, H; INOUE, N; LIU, E et al.Journal of dairy science. 2009, Vol 92, Num 9, pp 4112-4121, issn 0022-0302, 10 p.Article

Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurtCRUZ, Adriano G; CASTRO, Wellington F; FARIA, Jose A. F et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 2, pp 512-515, issn 0023-6438, 4 p.Article

The influence of an extracellular polysaccharide, comprised of colanic acid, on the fate of Eescherichia coli O157:H7 during processing and storage of stirred yogurtSHIAO MEI LEE; JINRU CHEN.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 7, pp 785-790, issn 0023-6438, 6 p.Article

Antimutagenic properties of lactic acid-cultured on chemical and fecal mutagensHOSONO, A; KASHINA, T; KADA, T et al.Journal of dairy science. 1986, Vol 69, Num 9, pp 2237-2242, issn 0022-0302Article

Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 7. Comparison of methods for extraction of synthetic dyes from yogurt = Extraction des acides organiques par formation de paires d'ions avec la tri-n-octylamine. 7ème partie. Comparaison des méthodes d'extraction des colorants synthétiques dans les yogourtsPUTTEMANS, M. L; DE VOOGT, M; DRYON, L et al.Journal - Association of official analytical chemists. 1985, Vol 68, Num 1, pp 143-145, issn 0004-5756Article

Investigation of the effects of mechanical post-processing with a colloid mill on the texture properties of stirred yogurtWEIDENDORFER, Konrad; BIENIAS, Andrea; HINRICHS, Jörg et al.International journal of dairy technology. 2008, Vol 61, Num 4, pp 379-384, issn 1364-727X, 6 p.Article

Growth and activity of Bulgarian yogurt starter culture in iron-fortified milkSIMOVA, Emilina; IVANOV, Galin; SIMOV, Zhelyazko et al.Journal of industrial microbiology & biotechnology. 2008, Vol 35, Num 10, pp 1109-1115, issn 1367-5435, 7 p.Article

The use of lactulose in the manufacture of low-lactose yogurt = Utilisation du lactulose en fabrication de yaourt à faible teneur en lactoseOLANO, A; LOPEZ-COVARRUBIAS, S. J; RAMOS, M et al.Biotechnology letters. 1986, Vol 8, Num 6, pp 451-452, issn 0141-5492Article

Influence de la translucidité et de la perméabilité aux gaz de différents matériaux d'emballages sur la qualité du yoghourt entier nature en cours de stockage = The influence of light transmittance and gas permeability of various packing materials on the quality of whole natural yoghurt during storageBOSSET, J. O; DAGET, N; DESARZENS, C et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 2, pp 104-116, issn 0023-6438Article

The bacteriological quality of Kishfa and yoghurt in Mosul city, Iraq = Qualité bactériologique du Kishfa et du yogourt à Mosul, en IraqKHALAF, S. H; SHAREEF, A. Y.Food microbiology. 1985, Vol 2, Num 4, pp 241-242, issn 0740-0020Article

Composition du yaourt = Composition of yogurtFAVIER, J. C.Cahiers de nutrition et de diététique. 1987, Vol 22, Num 5, pp 373-379, issn 0007-9960Article

Etude comparée de la biodisponibilité du calcium d'un lait, d'un yoghourt et d'un fromage fondu = Comparative study on the calcium bioavailability of milk, yoghourt and processed cheeseDUPUIS, Y; GAMBIER, J; FOURNIER, P et al.Sciences des aliments. 1985, Vol 5, Num 4, pp 559-585, issn 0240-8813Article

Effects of processing and compositional parameters on quality of plain liquid yoghurt = Effets de paramètres technologiques et bromatologiques sur la qualité du yaourt nature liquideSALJI, J. P; FAWAL, A. K; SAADI, S. R et al.Milchwissenschaft. 1985, Vol 40, Num 12, pp 734-736, issn 0026-3788Article

All yogurts are not created equalWYTOCK, D. H; DIPALMA, J. A.The American journal of clinical nutrition. 1988, Vol 47, Num 3, pp 454-457, issn 0002-9165Article

Nutritional value of yogurt = Valeur nutritive du yogourtHEWITT, D; BANCROFT, H. J.Journal of dairy research. 1985, Vol 52, Num 1, pp 197-207, issn 0022-0299Article

Life cycle environmental performance and improvement of a yogurt product delivery systemKEOLEIAN, Gregory A; PHIPPS, Alan W; DRITZ, Tad et al.Packaging technology & science. 2004, Vol 17, Num 2, pp 85-103, issn 0894-3214, 19 p.Article

Stimulation of rat growth by yogurt - Effect of vitamins and minerals = Stimulation de la croissance du rat par le yaourt. Effet des vitamines et des éléments minérauxMCDONOUGH, F. E; WONG, N. P; WELLS, P et al.Nutrition reports international. 1985, Vol 31, Num 6, pp 1237-1245, issn 0029-6635Article

Beyond yogurt : milking the public's taste for exotic health foods = Au-delà du yaourt : exploitation du goût du public pour les aliments exotiques diététiquesZAMULA, E.Dairy and food sanitation. 1987, Vol 7, Num 7, pp 336-338, issn 0273-2866Article

Analyse de composés volatils du yaourt par chromatographie en phase gazeuse-espace de tête (headspace)DEGORCE-DUMAS, R; GOURSAUD, J; LEVEAU, J. Y et al.Industries alimentaires et agricoles. 1986, Vol 103, Num 9, pp 805-808, issn 0019-9311Article

Le yaourt et ses ferments vivants - Qualités nutritionnelles = Yogurt and its living flora - Nutritional qualityCahiers de nutrition et de diététique. 1987, Vol 22, Num 5, pp 381-395, issn 0007-9960Article

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