Relevant bibliographies by topics / Cookery (Yogurt)

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Academic literature on the topic 'Cookery (Yogurt)'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 March 2023

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Journal articles on the topic "Cookery (Yogurt)"

1

Latoch, Agnieszka, and Justyna Libera. "Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked." Sustainability 11, no. 20 (2019): 5644. http://dx.doi.org/10.3390/su11205644.

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Consumers expect the appropriate tenderness, juiciness, and taste, a well as sufficiently long shelf life from meat subjected to thermal processing. One of the methods used to achieve this effect is sous-vide (SV). However, the low temperatures used in this method may not be sufficient to ensure the safety of the meat product. In order to increase safety and reduce adverse sensory changes, we suggest marinating the meat in fermented dairy products (FDP). The aim of the study was to determine the impact of marinating meat in FDP (kefir, yogurt, buttermilk), marinating time (3–12 days), and SV temperature (60 or 80 °C) on the quality and safety of pork steaks. Marinating the meat increases the level of loss during cooking, but at the same time, has no effect on the chemical composition and activity of water. The acidity of steaks decreases with the time of marinating. A few days of meat marinating in buttermilk or yogurt slows down the fat oxidation reactions and reduces the content of oxidizing substances in meat. Meat marinated in FDP and SV cooked contains acceptable microbial values. Marinating in FDP, especially in yogurt or buttermilk, improves the quality and safety of SV-cooked pork steaks.
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TUITEMWONG, PRAVATE, LARRY E. ERICKSON, DANIEL Y. C. FUNG, CAROLE S. SETSER, and SHIAN K. PERNG. "SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK." Journal of Food Quality 16, no. 3 (1993): 223–39. http://dx.doi.org/10.1111/j.1745-4557.1993.tb00108.x.

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3

El-Shazly, Hoida. "Yoghurt Fortified with Cooked Rice as an Especial Function Food." Journal of Food and Dairy Sciences 7, no. 4 (2016): 229–37. http://dx.doi.org/10.21608/jfds.2016.42972.

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4

Simitzis, Panagiotis, Fotini Zikou, Dionisis Progoulakis, Georgios Theodorou, and Ioannis Politis. "A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types." Foods 10, no. 11 (2021): 2557. http://dx.doi.org/10.3390/foods10112557.

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The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.
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Alles, Susan, Brooke Roman, Gail Betts, et al. "Soleris®Enterobacteriaceae for the Detection of Enterobacteriaceae in Select Foods: AOAC Performance Tested MethodSM 121901." Journal of AOAC INTERNATIONAL 103, no. 4 (2020): 1081–89. http://dx.doi.org/10.1093/jaoacint/qsaa001.

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Abstract Background Soleris®Enterobacteriaceae is a growth-based, automated method for detection of Enterobacteriaceae in food. Objective A study was conducted to validate the Soleris method for detection of Enterobacteriaceae in select foods (pasteurized milk, yogurt, mozzarella cheese, ice cream, dried milk, pasteurized liquid egg, frozen cooked chicken, deli ham, lettuce, and dry dog food) at a threshold of ≥ 10 CFU/g of product. Methods Inclusivity and exclusivity of the Soleris method were assessed by testing 55 and 38 target and non-target bacterial strains, respectively. Matrix testing was performed with one naturally contaminated and nine inoculated foods. Efficacy of the Soleris method was compared to that of the ISO 21528-2:2017 direct plating reference method using probability of detection analysis. Independent laboratory testing was conducted to verify method performance in two matrixes (yogurt and deli ham). Method robustness, stability, and lot-to-lot consistency of the Soleris reagents were also assessed. Results Inclusivity of the Soleris test was 91% and exclusivity was 100%. In matrix testing, there were no significant differences in the number of positive results obtained with the Soleris and reference methods for any of the matrixes examined. Overall, of 370 test portions, there were 176 positive results by the Soleris method and 177 positive results by the reference procedure. Conclusions Soleris Enterobacteriaceae is an effective method for detection of Enterobacteriaceae in the foods evaluated, with performance equivalent to that of the ISO 21528-2:2017 reference method. Highlights The Soleris method offers the advantages of labor savings and results within 18 h.
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Maskan, Medeni, and Şenol İbanoğlu. "Hot air drying of cooked and uncooked tarhana dough, a wheat flour-yoghurt mixture." European Food Research and Technology 215, no. 5 (2002): 413–18. http://dx.doi.org/10.1007/s00217-002-0572-4.

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7

İbanoǧlu, Şenol. "Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour–yogurt mixture." Journal of Food Engineering 64, no. 3 (2004): 343–46. http://dx.doi.org/10.1016/j.jfoodeng.2003.11.001.

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8

Latoch, Agnieszka, Justyna Libera, and Dariusz Mirosław Stasiak. "Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide." Acta Scientiarum Polonorum Technologia Alimentaria 18, no. 2 (2019): 163–71. http://dx.doi.org/10.17306/j.afs.0642.

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9

Latoch, Agnieszka, Justyna Libera, and Dariusz Mirosław Stasiak. "Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]." Acta Scientiarum Polonorum Technologia Alimentaria 18, no. 2 (2019): 163–71. http://dx.doi.org/10.17306/j.afs.2019.0642.

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10

PIZZOFERRATO, LAURA, PAMELA MANZI, VITTORIO VIVANTI, ISABELLA NICOLETTI, CLAUDIO CORRADINI, and EUGENIA COGLIANDRO. "Maillard Reaction in Milk-Based Foods: Nutritional Consequences." Journal of Food Protection 61, no. 2 (1998): 235–39. http://dx.doi.org/10.4315/0362-028x-61.2.235.

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Chemical reactions occurring during industrial treatments or storage of foods can lead to the formation of ε-deoxyketosyl compounds, the Amadori products. Food protein value can be adversely affected by these reactions, and in particular lysine, an essential amino acid having on its side chain a free amino group, can be converted to nonbioavailable N-substituted lysine or blocked lysine. By acid hydrolysis of ε-deoxyketosyl compounds, furosine is formed. In this paper furosine prepared from milk-based commercial products has been evaluated by use of a recently developed HPLC method using a microbore column and phosphate buffer as the mobile phase at controlled temperature. Furosine levels have been used, together with protein, total amino acids, and lysine content, as an estimate of protein quality of a few different products such as cooked-cream dessert, yogurt mousse, white chocolate, milk chocolate, milk chocolate with a soft nougat and caramel center, milk chocolate with a whipped white center, chocolate spread, part-skim milk tablets, milk-based dietetic meals, and baby foods. The protein content of the analyzed products ranged from 34.3 g · kg−1 (milk nougat) to 188.4 g · kg−1 (milk tablets). The Maillard reaction caused a loss in available lysine that varied from 2.5% (cooked cream) to 36.2% (condensed milk). The contribution to the lysine average daily requirement is heavily affected by this reaction and varied from 13% (milk tablets and soft nougat) to 61% (dietetic meal). Variable results were also obtained for the other essential amino acids.
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Books on the topic "Cookery (Yogurt)"

1

Yogurt, yoghurt, youghourt: An international cookbook. Food Products Press, 1995.

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Hoffman, Mable. Frozen yogurt. Fisher Books, 1990.

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Cooking with yoghurt: Delicious recipes made with cultured milk, yoghurt, sour cream, buttermilk, soft cheeses. Apple, 1985.

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King, Hazel. Milk and yogurt. Heinemann Library, 1998.

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Nariman, Bapsi F. Cooking with yogurt: Recipes for slimmers & microwave users. Rupa & Co., 2003.

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Zhishan, Li, ed. Kou wei xin xian you jian kang: You ge, guo jiang DIY. Sheng huo pin wei wen hua chuan bo you xian gong si, 2002.

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Uvezian, Sonia. The book of yogurt: [an international collection of recipes]. Ecco Press, 1999.

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Yogurt: More than 70 delicious recipes. Sterling Pub., 2008.

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Cooking with yogurt: The complete cookbook for indulging with the world's healthiest food. Atlantic Monthly Press, 1994.

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10

The Stonyfield Farm yogurt cookbook. Stonyfield Cultured Books, 1995.

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