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Yogurt.

Yogurt is in a diary product category that is labeled as a fermented milk product. It ... More
Salem Press Encyclopedia of Health, 2022. 3p.

Academic Journal

Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology.

Authors : Eslamian, Maryam Pirayesh¹; Hesari, Javad² ; Dizaj yekan, Mahnaz Manafi³

Subjects: *Response surfaces (Statistics); *pH effect; *Yogurt

Source: Journal of Food Science & Technology (2008-8787). Aug2025, Vol. 22 Issue 162, p278-288. 11p.

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Academic Journal

Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt.

Authors : Jowkar, Yasaman¹; Erjaee, Zahra²

Subjects: *Soymilk; *Almond milk; *Dairy products

Source: Journal of Food Science & Technology (2008-8787). Aug2025, Vol. 22 Issue 162, p90-104. 15p.

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Optimization of physicochemical, textural and sensory properties of low -fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability.

Authors : Dehkordi, Sina Khademi¹; Jafari, Maryam^1,2

Subjects: *Bifidobacterium bifidum; *Fat substitutes; *Yogurt

Source: Journal of Food Science & Technology (2008-8787). Aug2025, Vol. 22 Issue 162, p73-87. 15p.

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A New Approach to the Use of Kefir Grain: Potential Application as a Postbiotic in the Production of Nonfat Yogurt.

Authors : Çoban, Fatma¹ (AUTHOR); Demir Özer, Ezgi² (AUTHOR); Yildirim, Metin¹ (AUTHOR)

Subjects: *Yogurt; *Lactobacillus delbrueckii; *Dried milk

Source: Food Science & Nutrition. Jun2025, Vol. 13 Issue 6, p1-10. 10p.

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Academic Journal

The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber.

Authors : Sajadi, Samira¹; Lavasani, Alireza Shahab² ; Nobandegani, Bijan Khorshidpour³

Subjects: *Lactobacillus acidophilus; *Synbiotics; *Probiotics

Source: Journal of Food Science & Technology (2008-8787). Jul2025, Vol. 22 Issue 161, p137-151. 15p.

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Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production.

Authors : Ahmed, Samia A.¹ (AUTHOR) ; Abdella, Mohamed A. A.¹ (AUTHOR); Ibrahim, Osama A.² (AUTHOR)

Subjects: *Sesame oil; *Essential amino acids; *Green products

Source: Microbial Cell Factories. 5/27/2025, Vol. 24 Issue 1, p1-18. 18p.

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Full-fat yogurt compared with non-fat yogurt reduces blood triacylglycerol concentrations and lowers the triacylglycerol content in specific lipoprotein subclasses in adults with prediabetes: an exploratory analysis of a randomized-controlled trial.

Authors : Taormina, Victoria M.¹ (AUTHOR); Eisenhardt, Simonne¹ (AUTHOR); Gilbert, Matthew P.² (AUTHOR)

Subjects: *HDL cholesterol; *Saturated fatty acids; *Blood lipids

Source: Lipids in Health & Disease. 6/5/2025, Vol. 24 Issue 1, p1-13. 13p.

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The Cost-Effectiveness of Increased Yogurt Intake in Type 2 Diabetes in Japan.

Authors : Wakayama, Ryota^1,2; Araki, Michihiro^1,2,3; Nakamura, Mieko^1,3

Subjects: *Risk assessment; *Data science; *Food consumptionJapan

Source: Nutrients. Jul2025, Vol. 18 Issue 14, p2278. 14p.

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Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production.

Authors : Demirkol, Melike¹ (AUTHOR) ; Tarakçi, Zekai² (AUTHOR)

Subjects: *Prebiotics; *Gut microbiota; *Short-chain fatty acids

Source: Food Science & Nutrition. Jul2025, Vol. 13 Issue 7, p1-14. 14p.

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A Comparison of the Effects of Milk, Yogurt, and Cheese on Insulin Sensitivity, Hepatic Steatosis, and Gut Microbiota in Diet-Induced Obese Male Mice.

Authors : Yuzbashian, Emad¹ (AUTHOR); Fernando, Dineli N.² (AUTHOR); Jacobs, René L.^1,3 (AUTHOR)

Subjects: *Milkfat; *Insulin sensitivity; *Fatty liver

Source: International Journal of Molecular Sciences. Jun2025, Vol. 26 Issue 11, p5026. 20p.

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نتائج البحث

فلترة النتائج

Yogurt.

Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology.

Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt.

Optimization of physicochemical, textural and sensory properties of low -fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability.

A New Approach to the Use of Kefir Grain: Potential Application as a Postbiotic in the Production of Nonfat Yogurt.

The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber.

Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production.

Full-fat yogurt compared with non-fat yogurt reduces blood triacylglycerol concentrations and lowers the triacylglycerol content in specific lipoprotein subclasses in adults with prediabetes: an exploratory analysis of a randomized-controlled trial.

The Cost-Effectiveness of Increased Yogurt Intake in Type 2 Diabetes in Japan.

Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production.

A Comparison of the Effects of Milk, Yogurt, and Cheese on Insulin Sensitivity, Hepatic Steatosis, and Gut Microbiota in Diet-Induced Obese Male Mice.

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