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Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara
Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the...
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Anti-adhesive Coating with Natural Materials Application for Yogurt Storage
Yogurt is popular among consumers because of its unique flavor and rich nutrition, but the residue of yogurt in the package causes a huge waste of...
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Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage
We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in...
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Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study
In recent years, there has been a growing interest in develo** novel foods with improved health and nutritional characteristics, particularly...
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Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress
This study aimed to evaluate the effect of Lactobacillus plantarum 200655 and fructooligosaccharides (FOS) on soymilk fermentation and the...
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Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation
In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors,...
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Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt
Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding...
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Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
The purpose of this study was to investigate the effect of clover sprout protein hydrolyzed (CPH) in free and micro-encapsulated form on the quality...
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Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology
This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based...
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Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics
About 65% of the global adult population experience some degree of lactose intolerance and experienced adverse effects resulting from the consumption...
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Rice yogurt with various beans fermented by lactic acid bacteria from kimchi
In this study, the rice yogurt with various beans was developed using a mixture of rice saccharification solution as an artificial sweetener...
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Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream
Plant-based alternatives to dairy foods such as cheese, yogurt, butter, and ice cream are important products in the plant-based food portfolio. The...
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Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt
Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the...
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Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products
Currently, there are no available methods for accurate quantitation of gluten in fermented or hydrolyzed foods. In this study, gluten-incurred yogurt...
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Biochemical characterization and insights into the potency of the acidic Aspergillus niger NRC114 purified α-galactosidase in removing raffinose family oligosaccharides from soymilk yogurt
BackgroundBecause humans lack α-galactosidase, foods containing certain oligosaccharides from the raffinose family, such as soybeans and other...
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The Effect of Cow’s Milk and Soy Beverage Ratio, Probiotic Culture and Fruit Concentrates on the Qualitative Aspects of Fermented Beverages
The study aims to determine the microbiological, sensory and nutritional properties of fermented beverages produced from probiotic culture (L....
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Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: evaluation of physicochemical and sensory Properties during the storage time
Fortification of foods including yogurt is one of the most important processes to compensate for the deficiency in some minerals and vitamins. This...
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Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract
Purslane ( Portulaca oleracea L.), belongs to Portulacacae family, and it probably has the highest alpha-linolenic acid content (omega-3) among all...
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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise
Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties....
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Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition
In this study, the foamability of soy protein isolate (SPI), β -conglycinin (7S), soy protein selective hydrolysates (SPSH) and soy protein limited...
