yogurt, 8050-05-3

Articles:

PubMed:Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.

PubMed:The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).

PubMed:Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.

PubMed:Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

PubMed:Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.

PubMed:Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.

PubMed:Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.

PubMed:Sensory properties and drivers of liking for Greek yogurts.

PubMed:Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.

PubMed:Oxidative stability of yogurt with added lutein dye.

PubMed:Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans.

PubMed:Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

PubMed:Acceptance of sugar reduction in flavored yogurt.

PubMed:Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.

PubMed:Fermented milks and milk products as functional foods--a review.

PubMed:H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.

PubMed:Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system.

PubMed:Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.

PubMed:Effects of cyclodextrins on the flavor of goat milk and its yogurt.

PubMed:Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.

PubMed:CRISPR: new horizons in phage resistance and strain identification.

PubMed:Effects of yeast, fermentation time, and preservation methods on tarhana.

PubMed:Volatile flavor compounds in yogurt: a review.

PubMed:Quality characteristics and consumer acceptance of yogurt fortified with date fiber.

PubMed:Processed dairy beverages pH evaluation: consequences of temperature variation.

PubMed:Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.

PubMed:Application of advanced instrumental methods for yogurt analysis.

PubMed:[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].

PubMed:Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.

PubMed:Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.

PubMed:Rheological properties and sensory characteristics of set-type soy yogurt.

PubMed:Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States.

PubMed:Diffusion of aroma compounds in stirred yogurts with different complex viscosities.

PubMed:Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.

PubMed:Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.

PubMed:Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

PubMed:Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.

PubMed:[Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].

PubMed:Influence of proteins on the perception of flavored stirred yogurts.

PubMed:Laboratory measurement of cumulative food intake in humans: results on reliability.

PubMed:Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.

PubMed:Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.

PubMed:Comparison of the adsorption capacities of an activated-charcoal--yogurt mixture versus activated-charcoal--water slurry in vivo and in vitro.

PubMed:Sensory characteristics and related volatile flavor compound profiles of different types of whey.

PubMed:[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].

PubMed:Influence of strawberry yogurt composition on aroma release.

PubMed:Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.

PubMed:Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.

PubMed:Effect of beta-cyclodextrin on aroma release and flavor perception.

PubMed:Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.

PubMed:Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.

PubMed:Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.

PubMed:Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.

PubMed:Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.

PubMed:Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.

PubMed:[Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture].

PubMed:Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.

PubMed:Probiotic culture survival and implications in fermented frozen yogurt characteristics.

PubMed:Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.

PubMed:Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.

PubMed:Altering the fat content affects flavor release in a model yogurt system.

PubMed:Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.

PubMed:Flavor deterioration in yogurt.

PubMed:The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.

PubMed:Manufacture and quality of iron-fortified yogurt.

PubMed:Sensory perception and pleasantness of food flavors in elderly subjects.

PubMed:Naughty but nice: a laboratory study of health information and food preferences in a community sample.

PubMed:The postingestive consequences of fat condition preferences for flavors associated with high dietary fat.

PubMed:Abstinence from smoking decreases habituation to food cues.

PubMed:Manufacture of nonfat yogurt from a high milk protein powder.

PubMed:Development of an infant food product based on fermented milk, cereals and soybean.

PubMed:B-complex vitamins in cultured and acidified yogurt.

yogurt
dairy product resulting from the biochemical changes produced in milk (q.v.) by various species of bacteria or yeast

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Articles:

yogurt dairy product resulting from the biochemical changes produced in milk (q.v.) by various species of bacteria or yeast

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Articles:

yogurt
dairy product resulting from the biochemical changes produced in milk (q.v.) by various species of bacteria or yeast