Association of Dietary Fiber and Yogurt Consumption With Lung Cancer Risk: A Pooled Analysis.
Sign Up to like & getrecommendations! Published in 2019 at "JAMA oncology"
DOI: 10.1001/jamaoncol.2019.4107
Abstract: Importance Dietary fiber (the main source of prebiotics) and yogurt (a probiotic food) confer various health benefits via modulating the gut microbiota and metabolic pathways. However, their associations with lung cancer risk have not been… read more here.
Keywords: yogurt; risk; fiber; lung cancer ... See more keywords
The impact of probiotic yogurt versus ordinary yogurt on serum sTWEAK, sCD163, ADMA, LCAT and BUN in patients with chronic heart failure: A randomized, triple-blind, controlled trial.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11955
Abstract: BACKGROUND AND AIM To date, no study has investigated the effects of probiotic yogurt as a functional food in patients with chronic heart failure (CHF). So, the aim of this study was to compare the… read more here.
Keywords: patients chronic; trial; yogurt; ordinary yogurt ... See more keywords
Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12028
Abstract: BACKGROUND Ultrasound has a potential to increase microbial metabolic activity, so this study explored the stimulatory effect of ultrasound pre-treatment on the degradation of four common pesticides (fenitrothion, chlorpyrifos, profenofos, and dimethoate) during milk fermentation… read more here.
Keywords: degradation; milk fermentation; quality; yogurt ... See more keywords
Evaluation of the in vitro probiotic properties of Ligilactobacillus salivarius JCF5 and its impact on Jersey yogurt quality
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14140
Abstract: Jersey milk, known for its high protein content, is an excellent base for yogurt production. Given that Jersey milk is derived from Jersey cows, this study was to isolate probiotics from Jersey cow feces and… read more here.
Keywords: quality; jersey yogurt; yogurt; impact ... See more keywords
LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0020-7
Abstract: Acetic acid bacteria (AAB) can spoil food. Acetobacter aceti as a core subgroup of AAB is usually isolated from yogurt. A. aceti should be timely and effectively detected to prevent yogurt contamination. The present study… read more here.
Keywords: yogurt; lamp; real time; time pcr ... See more keywords
Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00722-5
Abstract: The present study was conducted to investigate the ability of two probiotic strains, L. acidophilus PTCC 1643 and L. rhamnosus PTCC 1637, to bind aflatoxin B1 (AFB1, 20 ng/ml) in comparison with yogurt starter cultures,… read more here.
Keywords: yogurt; storage; yogurt starter; rhamnosus ... See more keywords
Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03844-0
Abstract: AbstractIncorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-uniform distribution with undesirable odor and flavor. Through homogenization (200 ± 10 bar), complete dispersion of fresh Spirulina biomass (7% w/w) in milk was achieved… read more here.
Keywords: yogurt; biomass; probiotic yogurt; enriched probiotic ... See more keywords
Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131919
Abstract: Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences… read more here.
Keywords: yogurt; free amino; heat; small compounds ... See more keywords
Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107100
Abstract: Abstract A combined integration of partially hydrolysed guar gum (PHGG) and orange peel fibre (OPF) into low-fat, set-type yogurt was explored. PHGG was produced using steam hydrolysis assisted by ultra-sonication while OPF (coarse fraction) was… read more here.
Keywords: type yogurt; phgg opf; set type; fat set ... See more keywords
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102645
Abstract: Abstract Bio iron (II) nanoparticles can be natural preservative and a source of available iron. Bacillus subtilis ML6 supernatant reduced FeCl3, producing biological ferrous nanoparticles (Bio-Fe (II)NPs). Bio-Fe (II)NPs were crystalline, absorbed UV at the… read more here.
Keywords: available iron; nanotechnology; yogurt; bio nps ... See more keywords
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109048
Abstract: Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high… read more here.
Keywords: spoilage; yogurt; lemongrass; spoilage yeasts ... See more keywords