Gotowe bibliografie tematyczne / Yoghurt research

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  2. Rozprawy doktorskie
  3. Części książek
  4. Streszczenia konferencji

Gotowa bibliografia na temat „Yoghurt research”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

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Artykuły w czasopismach na temat "Yoghurt research"

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Mukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased af
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Obasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.

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The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. T
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Korengkeng, Agnes C., A. Yelnetty, Rahmawati Hadju, and M. Tamasoleng. "KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA." ZOOTEC 40, no. 1 (December 30, 2019): 124. http://dx.doi.org/10.35792/zot.40.1.2020.26922.

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THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt. Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt
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Azizan, N. A. Z., T. C. Lim, Raseetha S. та W. A. A. Q. I. Wan-Mohtar. "Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi". Food Research 6, № 6 (4 листопада 2022): 39–47. http://dx.doi.org/10.26656/fr.2017.6(6).676.

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γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (THSKBC) was utilised to ferment milk and enhance GABA production in simplified yoghurt fermentation. Yoghurt fermentation was performed on milk inoculated with THSKBC (F1), yoghurt starter (F2), and THSKBC and yoghurt starter (F3), respectively. The fermentation period of F1 was averaged at 21 hrs compared to
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Sandi, Indah Maydila, Hafni Bachtiar, and Hidayati Hidayati. "PERBANDINGAN EFEKTIVITAS DAYA HAMBAT DADIH DENGAN YOGURT TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTAN." B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah 2, no. 2 (November 10, 2018): 88–94. http://dx.doi.org/10.33854/jbdjbd.9.

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Dadih and yoghurt are functional food products that gives health benefits because it contains probiotic bacteria. Lactic acid bacteria in probiotic foods can produce antimicrobial lsubstrates, organicacids, ethanol, hydrogenperoxide, andbacteriocins. Streptococcus mutans is a gram-positive coccibacteria that became a major factor of caries. The aim of this reseacrh is to determine the effective ness differences between dadih and yoghurt to inhibit growth of Streptococcus mutans. This research is a laboratory experimental with well agar diffusion method on blood agar as a medium to see a inhibi
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Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt." Foods 11, no. 5 (February 26, 2022): 701. http://dx.doi.org/10.3390/foods11050701.

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Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurt
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Świąder, Katarzyna, Renata Banach, and Fa-Jui Tan. "Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study." Applied Sciences 12, no. 19 (October 9, 2022): 10138. http://dx.doi.org/10.3390/app121910138.

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The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The research for the study was conducted in two countries: in Poland at WULS and in Taiwan at NCHU. Two-hundred students in total (19–25 years old) were selected for the study. Responses to the research questions were collected using Paper & Pen Personal Interview (PAPI). The results indicate that Taiwanese students were less likely to declare consumi
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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (August 24, 2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.

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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell,
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Pancapalaga, Wehandaka, and Bagus Ashari. "Rabbit Skin Gelatine Effect Towards Yoghurt Quality." FOODSCITECH 3, no. 1 (July 28, 2020): 33. http://dx.doi.org/10.25139/fst.v0i0.2683.

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This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued
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Oni, T. O., Destiny C. Edward, Victor O. Iloh, and Chiweike Dokubo. "Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis." IPS Journal of Public Health 1, no. 3 (October 29, 2022): 7–9. http://dx.doi.org/10.54117/ijph.v1i3.8.

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Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and produc
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Rozprawy doktorskie na temat "Yoghurt research"

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Miller, Craig William, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." THESIS_CSTE_SFH_Miller_C.xml, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viab
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Talwalkar, Akshat, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Studies on the oxygen toxicity of probiotic bacteria with reference to Lactobacillus acidophilus and Bifidobacterium spp." THESIS_CSTE_SFH_Talwalkar_A.xml, 2003. http://handle.uws.edu.au:8081/1959.7/629.

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Oxygen toxicity is considered significant in the poor survival of probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium spp. in yoghurts. This study investigated methods to protect these bacteria from oxygen exposure. To confirm the accuracy of the reported survival estimates of L. acidophilus or Bifidobacterium spp. in yoghurts, the reliability of several enumeration media was evaluated with different commercial yoghurts. None of the media however, was found reliable thereby casting doubts on the reported cell numbers of probiotic bacteria in yoghurts. After much research,i
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Vlahopoulou, Ioanna. "Study of the rheological properties of caprine yoghurt gels made using #ropy' and #non-ropy' starter cultures." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293841.

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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viab
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Talwalkar, Akshat. "Studies on the oxygen toxicity of probiotic bacteria with reference to Lactobacillus acidophilus and Bifidobacterium spp." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/629.

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Oxygen toxicity is considered significant in the poor survival of probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium spp. in yoghurts. This study investigated methods to protect these bacteria from oxygen exposure. To confirm the accuracy of the reported survival estimates of L. acidophilus or Bifidobacterium spp. in yoghurts, the reliability of several enumeration media was evaluated with different commercial yoghurts. None of the media however, was found reliable thereby casting doubts on the reported cell numbers of probiotic bacteria in yoghurts. After much research,i
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Ying, Lee Cheng, and 李承穎. "Research of the yoghurt-drinking consumer behavior of college students in Taipei City and County." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/56543148412414104725.

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碩士<br>國立臺灣師範大學<br>人類發展與家庭學系<br>93<br>Abstract This research explores the yoghurt-drinking consumer behavior of college students in Taipei City and County, factors influencing the way consumers drink yogurt, and differences between diverse variables. Questionnaires and purposive sampling were adopted to conduct the investigation. Self-designed structured questionnaires, aiming at students from freshmen to seniors of eighteen public and private universities in Taipei City and County, were utilized to engage in the investigation of yoghurt-drinking consumer behavior. Nine hundred questionnair
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LIN, CHENG-TE, and 林政德. "Research of Yoghurt’s Perceived Value." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/71909282203301098366.

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碩士<br>國立臺北大學<br>企業管理學系<br>95<br>ABSTRACT Research of Yoghurt’s Perceived Value by LIN,CHENG-TE June 2007 ADVISOR(S): Dr. CHIU, KUANG-HUI and Dr. FANG,WEN-CHANG DEPARTMENT: DEPARTMENT OF BUSINESS ADMINISTRATION MAJOR：BUSINESS ADMINISTRATION DEGREE：MASTER OF BUSINESS ADMINISTRATION With the rise of health consciousness, consumers were more attentive to healthy and nutritious products. Drinking yogurt was the most eye attractive one. Marketers tried their best to learn if perceived value affects consumers’ purchasing behavior, which was also the specific aim of this study. This study developed un
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Części książek na temat "Yoghurt research"

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Lütke Entrup, M., M. Grunow, H. O. Günther, T. Seiler, and P. van Beek. "An Milp Modelling Approach for Shelf Life Integrated Planning in Yoghurt Production." In Operations Research Proceedings 2004, 67–75. Berlin, Heidelberg: Springer Berlin Heidelberg, 2005. http://dx.doi.org/10.1007/3-540-27679-3_9.

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Mepba, H. D., and T. Ademiluyi. "Effect of Temperature and Total Solid Contents on the Apparent Viscosity of Coconut Milk Yoghurts." In Advanced Materials Research, 135–43. Stafa: Trans Tech Publications Ltd., 2007. http://dx.doi.org/10.4028/0-87849-450-2.135.

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Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products, 41–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.

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This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.
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Nikolova, Dilyana, Ramize Hoxha, Nikola Atanasov, Elena Trifonova, Lili Dobreva, Veronica Nemska, Yana Evstatieva, and Svetla Danova. "From Traditional Bulgarian Dairy Products to Functional Foods." In Dairy Processing - From Basics to Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108998.

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Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research and creation of new minimally treated, but safe, functional and delicious food. The species from Lactobacillaceae are used in different fermentation technologies, improving the structure, taste, and aroma of the final products. These products possess a prolonged shelf life due to the biopreservative capabilities of the lactic acid bacteria (LAB) strains, their positive health impact, and many physiological functions in the body. This chapter examines the traditional and modern technologies for the production of typical Bulgarian dairy products. Based on the studies of artisanal products, different LAB species from non-starter microbiota are presented, which contribute to the organoleptic qualities of the products and their beneficial properties. The research focus is aimed at the evaluation of various functional characteristics of non-starter strains, such as metabolic activity and food biopreservation. The long-term goal is to study the tradition to create new functional formulas that are the desired and effective factors for health and longevity.
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Flambard, B., and E. Johansen. "Developing a functional dairy product: from research on Lactobacillus helveticus to industrial application of Cardi-04 ™ in novel antihypertensive drinking yoghurts." In Functional Dairy Products, 506–20. Elsevier, 2007. http://dx.doi.org/10.1533/9781845693107.3.506.

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Streszczenia konferencji na temat "Yoghurt research"

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Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28p9.

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Brevibacterium linens has long been recognized as an important dairy microorganism. This study investigated Assessment of Syneresis in yoghurt produced from fresh cow milk using Bervibacterium linens as starter culture. Bervibacterium linens was isolated from sample of cheese (procured from Jos metropolis). The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cooled to temperature of 42oC and B. linens was inoculated in pasteurized milk to compare its potential as starter culture against common starter culture (L.b
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Lantika, Uci Ary, Yuktiana Kharisma, Yuke Andriane, R. Anita Indriyanti, Antia Ayudika, Yesica Fitri, and R. Handayani. "Can Purple Sweet Potato Yoghurt Control Weight Gain?" In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.135.

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Athukorala, S. C., H. M. A. L. Hennayaka, S. M. L. P. Rathnayake, M. Hariluxman, J. R. Gamage, and R. A. R. C. Gopura. "A Reverse Vending Machine for Sorting Yoghurt Cups and PET Bottles." In 2021 Moratuwa Engineering Research Conference (MERCon). IEEE, 2021. http://dx.doi.org/10.1109/mercon52712.2021.9525682.

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Han Liu, Hong Guan, Qi Zhang, Wenqin Yang, and Jicheng Liu. "Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966181.

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Xiao, Lizhong, Yuan Liu, and Huaixiang Tian. "Research on Model for Sensory Quality of Yoghurt Based on Stacking." In 2019 12th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2019. http://dx.doi.org/10.1109/iscid.2019.00040.

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