المؤلفون: Addisu Adore Keyore, Debebe Worku Dadi, Neela Satheesh, Henock Woldemichael Woldemariam

المصدر: International Journal of Food Properties, Vol 27, Iss 1, Pp 753-767 (2024)

مصطلحات موضوعية: Alcoholic-alkaline treatment, low-fat set yogurt, Rheology, stabilizer, modified enset starch, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/ec8025f356e14a6c9c3d71c2dd1553db

المؤلفون: CHEN Yangling, MO Haoran, JIAO Ye, CUI Bo, FANG Yong, CHEN Xiuwen, YANG Jinjie, CHENG Yunhui

المصدر: Shipin yu jixie, Vol 39, Iss 10, Pp 192-196 (2023)

مصطلحات موضوعية: pea peptides, set yogurt, set time, titration acidity, textural properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20231029; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/15bb5a36ba6e461ebc3fcf7013ec3fe0

المؤلفون: Alawiyah, Iin Siti Siti, M, Mardiana, Tubagus, Robi, Quddus, Ati Atul

المصدر: Jurnal Pangan dan Gizi; Vol 14, No 1 (2024): Kajian Pangan dan Gizi; 44-53 ; 2656-0291 ; 2086-6429

مصطلحات موضوعية: Green bean, Set yogurt, Synbiotics

وصف الملف: application/pdf

Relation: https://jurnal.unimus.ac.id/index.php/JPDG/article/view/14602/7869; https://jurnal.unimus.ac.id/index.php/JPDG/article/view/14602

الاتاحة: https://jurnal.unimus.ac.id/index.php/JPDG/article/view/14602
https://doi.org/10.26714/jpg.14.1.2024.44-53

المؤلفون: Manal Khider, Mahmoud Zaki El-Readi, Salah Abdalrahim, Abdel Naser Zohri, Ibrahim M. Ibrahim, Hussein H. Abulreesh, Iqbal Ahmad, Khaled Elbanna

المصدر: Journal of Pure and Applied Microbiology, Vol 16, Iss 4, Pp 2601-2618 (2022)

مصطلحات موضوعية: anticancer, caco-2 cells, cytotoxicity, molasses, exopolysaccharide, glucan, leuconstoc strains, low-fat set yogurt, organoleptic and rheological properties, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://microbiologyjournal.org/functional-low-fat-set-yogurt-enhanced-with-microbial-exo-polysaccharides-mediated-anticancer-activity/; https://doaj.org/toc/0973-7510; https://doaj.org/toc/2581-690X

URL الوصول: https://doaj.org/article/1437e60d7c654f6d92309a27a025d256

المؤلفون: T. Ichimura, T. Osada, K. Yonekura, H. Horiuchi

المصدر: Journal of Dairy Science, Vol 105, Iss 4, Pp 2978-2987 (2022)

مصطلحات موضوعية: set yogurt, extended shelf life processing, homogenization, fat globule size, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030222000340; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/d3730f8a457546338c74c4b71d0f10c4

المؤلفون: Lei Pan, Qi Wang, Liangfan Qu, Lu Liang, Ye Han, Xianghe Wang, Zhijiang Zhou

المصدر: Journal of Dairy Science, Vol 105, Iss 2, Pp 1072-1083 (2022)

مصطلحات موضوعية: Leuconostoc pseudomesenteroides XG5, exopolysaccharide, dextran, fed-batch fermentation, set yogurt, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030221011188; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/1e6861b03bea461892f7184b4a146f36

المؤلفون: Lin Wang, Fan Zhang, Baodong Zheng, Yi Zhang, Lei Pan

المصدر: Current Research in Food Science, Vol 7, Iss , Pp 100536- (2023)

مصطلحات موضوعية: Tremella fuciformis, Polysaccharide, Set yogurt, Stability, Flavor, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927123001041; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/4be8cda958064f80a535b41b35cd51e4

المؤلفون: FU Li-xue, HAN Chi, LI Zhi-jiang, QIU Yan-chao, LI Dian-wei, ZUO Feng, QIAN Li-li

المصدر: Liang you shipin ke-ji, Vol 29, Iss 4, Pp 153-160 (2021)

مصطلحات موضوعية: germinating mung bean, set yogurt, dietary fibre, vitexin, isovitexin, cmc, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210423?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/5b52a5f1a46e4146abea7e9dcade03d3

المؤلفون: Frilanda, Altasya, Putranto, Wendry Setiyadi, Gumilar, Jajang

المصدر: Jurnal Teknologi Hasil Peternakan; Vol 3, No 1 (2022): Maret; 32-41 ; 2722-4783 ; 10.24198/jthp.v3i1

مصطلحات موضوعية: Teknologi Hasil Ternak, pH Value, Red Dragon Fruit Pulp, Set Yogurt, Total Lactic Acid Bacteria, Total Acid

وصف الملف: application/pdf

Relation: http://jurnal.unpad.ac.id/jthp/article/view/39239/17862; http://jurnal.unpad.ac.id/jthp/article/view/39239

الاتاحة: http://jurnal.unpad.ac.id/jthp/article/view/39239
https://doi.org/10.24198/jthp.v3i1.39239

المؤلفون: Lu Liang, Min Xu, Lei Pan, Zhijiang Zhou, Ye Han

المصدر: Processes; Volume 10; Issue 5; Pages: 891

مصطلحات موضوعية: exopolysaccharide, molasses, structure, optimization, set yogurt

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/pr10050891

الاتاحة: https://doi.org/10.3390/pr10050891

المؤلفون: Mudasir Bashir Mir, Sarushi Rastogi, Sundaramoorthy Haripriya

المصدر: Applied Food Research, Vol 1, Iss 2, Pp 100016- (2021)

مصطلحات موضوعية: Set-yogurt, Almond gum, Optimized yogurt, RSM, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502221000160; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/59188a221b9144a782b8f7cc1b8c846f

المؤلفون: Dias PGI, Sajiwanie JWA, Rathnayaka RMUSK

المصدر: GSC Biological and Pharmaceutical Sciences, 11(1), 093-099, (2020-04-30)

مصطلحات موضوعية: Set yogurt, Fruit peel powder, Fiber incorporation, Probiotic

Relation: https://zenodo.org/communities/gscbps; https://doi.org/10.5281/zenodo.4276955; https://doi.org/10.5281/zenodo.4276956; oai:zenodo.org:4276956; https://doi.org/10.30574/gscbps.2020.11.1.0084

الاتاحة: https://doi.org/10.5281/zenodo.4276956
https://doi.org/10.30574/gscbps.2020.11.1.0084

المؤلفون: NAWADON PETCHWATTANA, PHISUT NAKNAEN

المصدر: Journal of Engineering Science and Technology, Vol 11, Iss 10, Pp 1437-1449 (2016)

مصطلحات موضوعية: Biodegradable polymer, Food quality, Set yogurt, Biodegradation, Engineering (General). Civil engineering (General), TA1-2040, Technology (General), T1-995

وصف الملف: electronic resource

Relation: http://jestec.taylors.edu.my/Vol%2011%20issue%2010%20October%202016/11_10_6.pdf; https://doaj.org/toc/1823-4690

URL الوصول: https://doaj.org/article/7cb4622a625e4d8d923c92a2e8424e86

المساهمون: Bierzunska, Paulina, Cais-Sokolinska, Dorota, Yigit, Asli

مصطلحات موضوعية: yogurt, polymerized whey protein, texture, syneresis, sensory properties, RHEOLOGICAL PROPERTIES, GOATS MILK, SET YOGURT, CONCENTRATE, CONSISTENCY, CASEIN, KEFIR

وصف الملف: application/pdf

Relation: FOODS; https://hdl.handle.net/11424/242480; WOS:000502298100026

الاتاحة: https://hdl.handle.net/11424/242480
https://doi.org/10.3390/foods8110548

المؤلفون: Eroğlu, Ezgi, Özcan, Tülay

المساهمون: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü, orcid:0000-0002-0223-3807, Eroğlu, Ezgi, ÖZCAN, TÜLAY, AAG-8194-2021, EWZ-7641-2022

مصطلحات موضوعية: Chain fatty-acids, Stevia-rebaudiana, Beta-glucan, Set yogurt, Growth, Milk, Bifidobacterium, Probiotics, Glycosides, Metabolism, Sugar replacer, Stevia, Inulin, Probiotic, Postbiotic, Science & technology, Life sciences & biomedicine, Biotechnology & applied microbiology, Microbiology

Relation: Makale - Uluslararası Hakemli Dergi; QUAP (Z)-2019/11; Probiotics and Antimicrobial Proteins; https://doi.org/10.1007/s12602-023-10069-3; https://link.springer.com/article/10.1007/s12602-023-10069-3; https://hdl.handle.net/11452/44453; 000974981100002; 726; 736; 16

الاتاحة: https://hdl.handle.net/11452/44453
https://doi.org/10.1007/s12602-023-10069-3
https://link.springer.com/article/10.1007/s12602-023-10069-3

المؤلفون: Halil Riza Avci, Tulay Ozcan, Tugce Ozdemir

المساهمون: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Özcan, Tülay

المصدر: International Journal of Dairy Technology. 74:148-160

مصطلحات موضوعية: Red beetroot, Lactobacillus casei, Probiotic yogurt, Bioengineering, Phenolic content, Set yogurt, Food science & technology, Viability, Bifidobacterium Animalis, Probiotic Agent, chemistry.chemical_compound, Antioxidant activity, Cultures, Acid, Stevia, Food science, Sugar, Juice, biology, Chemistry, Process Chemistry and Technology, biology.organism_classification, Steviol glycoside, Milk, Yoghurt, Fermentaiton, Sugar substitute, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::795bc320d8212d0dbd925b316153061a
https://doi.org/10.1111/1471-0307.12741

المؤلفون: Dönmez, Özge

المساهمون: Gökmen, Vural, Gıda Mühendisliği, GÖKMEN, VURAL, Gıda Mühendisliği Anabilim Dalı

مصطلحات موضوعية: Food Engineering, Protein-polyphenol interaction, set yogurt, syneresis rate, rheological behavior, free radical scavenging capacity, in-vitro digestion, Protein-polyphenol interaction, Syneresis rate, Rheological behavior, Set yogurt, In-vitro digestion, Gıda Mühendisliği, Free radical scavenging capacity

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fb12aa92a8ad6c4ebef22d68e080ff58
http://hdl.handle.net/11655/3177

المؤلفون: Demirci, Talha, Aktaş, Kubra, Sözeri, Didem, Öztürk, Hale İnci, Akın, Nihat

مصطلحات موضوعية: Yoghurt, Rice bran, Prebiotic, Probiotic, Fat Set Yogurt, Lactobacillus-Acidophilus, Fermentation Kinetics, Selective Enumeration, Sensory Properties, Dietary Fiber, Media, Casei, Milk, Acid

Relation: Journal of Functional Foods; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.1016/j.jff.2017.07.019; https://hdl.handle.net/20.500.11776/9840; 36; 396; 403; WOS:000408518300044; 2-s2.0-85024855485

الاتاحة: https://hdl.handle.net/20.500.11776/9840
https://doi.org/10.1016/j.jff.2017.07.019

المؤلفون: Dönmez , Özge

المساهمون: Gökmen , Vural, Gıda Mühendisliği

مصطلحات موضوعية: Protein-polyphenol interaction, Syneresis rate, Rheological behavior, Set yogurt, In-vitro digestion, Free radical scavenging capacity

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4268::29eb558cd368fd69dc8b3947e44f923b
http://hdl.handle.net/11655/3174

المساهمون: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Delikanlı, Berrak, Özcan, Tülay, AAG-8194-2021

مصطلحات موضوعية: Titratable acidity, Gelation, Fortification, Structural buildings, Food science & technology, Set yogurt, Powder, Hardness, Rheological properties, Water holding capacity, Microstructure, Nutrition, Textural properties, Sodium, Proteins, Fermented milk, Textural attributes, Physical-properties, Chromatic parameters, Starter, Dairy-products, Profile, Calcium, Manufacturing process, Rennet, Milk, Caseins, Dairy products, Total solids contents

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9458::f920fabe892160e76d78da196f2d814f
http://hdl.handle.net/11452/30091