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Subject : tp1-1185

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Academic Journal

IMPACT OF STORAGE TEMPERATURE ON THE SHELF LIFE AND SENSORY QUALITY OF SET YOGURT WITH BIOPROTECTIVE CULTURE

Authors : BILJANA TRAJKOVSKA; LJUBICA TRAJKOSKA; GJORE NAKOV

Subjects: lactobacillus rhamnosus; fq9; quality

Source: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 26, Iss 2, Pp 177-188 (2025)

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Academic Journal

THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT

Authors : GJORE NAKOV; NADYA NINOVA-NIKOLOVA; NASTIA IVANOVA

Subjects: amaranth; functional food; storage

Source: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 1, Pp 023-032 (2025)

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Academic Journal

Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring

Authors : Ayse Burcu Aktas; Silvia Grassi; Claudia Picozzi

Subjects: yogurt fortification; lactic acid fermentation; rheology

Source: Foods, Vol 14, Iss 12, p 2053 (2025)

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Academic Journal

Heavy Metal Contamination in Yogurt from Lebanon: Evaluating Lead (Pb) and Cadmium (Cd) Concentrations Across Multiple Regions

Authors : Sandra Sarkis; Rayan Kashmar; Nikolaos Tzenios

Subjects: heavy metals; yogurt; Lebanon

Source: Toxics, Vol 13, Iss 6, p 499 (2025)

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Academic Journal

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.)

Authors : IRA TANEVA; ZLATIN ZLATEV

Subjects: yogurt; hawthorn berries extracts; total phenolics

Source: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 3, Pp 239-253 (2024)

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Academic Journal

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with Lactobacillus rhamnosus Lgg to Milk-Based Yogurt

Authors : Anita Morris; Charles Boeneke; Joan M. King

Subjects: rice flour; plant-based; yogurt

Source: Foods, Vol 14, Iss 7, p 1129 (2025)

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Academic Journal

Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content

Authors : Graciela A. Miranda-Mejía; Anaberta Cardador-Martínez; Viridiana Tejada-Ortigoza

Subjects: pulsed electric fields; yogurt; fermentation

Source: Foods, Vol 14, Iss 11, p 1927 (2025)

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Academic Journal

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters

Authors : Qian Huang; Haixiao Ye; Yangyang Yang

Subjects: Weissella cibaria; co-fermentation; yogurt

Source: Foods, Vol 14, Iss 9, p 1607 (2025)

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Academic Journal

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

Authors : Jingjing Wang; Zeyuan Kang; Lifei Tang

Subjects: hawthorn powder; yogurt; quality

Source: Foods, Vol 14, Iss 8, p 1377 (2025)

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Academic Journal

Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices

Authors : Konstantina Theodora Laina; Christina Drosou; Georgia Frakolaki

Subjects: Lacticaseibacillus rhamnosus LGG®; encapsulation; electrohydrodynamic processing (electrospraying)

Source: Foods, Vol 14, Iss 8, p 1423 (2025)

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فلترة النتائج

IMPACT OF STORAGE TEMPERATURE ON THE SHELF LIFE AND SENSORY QUALITY OF SET YOGURT WITH BIOPROTECTIVE CULTURE

THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT

Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring

Heavy Metal Contamination in Yogurt from Lebanon: Evaluating Lead (Pb) and Cadmium (Cd) Concentrations Across Multiple Regions

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.)

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with Lactobacillus rhamnosus Lgg to Milk-Based Yogurt

Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

Advancing Probiotic Delivery in Functional Yogurt: Encapsulation in Prebiotic-Based Matrices

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