Journal articles on the topic 'Yoghurt cultures'
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Hejtmánková, A., V. Horák, J. Dolejšková, F. Louda, and H. Dragounová. "Influence of yogurt cultures on benzoic acid content in yoghurt." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 52–54. http://dx.doi.org/10.17221/8309-cjfs.
Full textGün, Ö., and N. D. Işsikli. "The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures." Food Science and Technology International 12, no. 6 (December 2006): 467–76. http://dx.doi.org/10.1177/1082013206073083.
Full textFolkenberg, Ditte M., Petr Dejmek, Anne Skriver, and Richard Ipsen. "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures." Journal of Dairy Research 73, no. 4 (July 12, 2006): 385–93. http://dx.doi.org/10.1017/s0022029906001920.
Full textÖncül, Nilgün, Zeliha Yıldırım, and Metin Yıldırım. "Laktokoksin BZ ve Enterosin KP’nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 3, no. 5 (February 11, 2015): 342. http://dx.doi.org/10.24925/turjaf.v3i5.342-345.276.
Full textSarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.
Full textSarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.
Full textDąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.
Full textGuarner, Francisco, Gabriela Perdigon, Gérard Corthier, Seppo Salminen, Berthold Koletzko, and Lorenzo Morelli. "Should yoghurt cultures be considered probiotic?" British Journal of Nutrition 93, no. 6 (June 2005): 783–86. http://dx.doi.org/10.1079/bjn20051428.
Full textWitczak, Agata, and Anna Mituniewicz-Małek. "The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt." Mljekarstvo 69, no. 1 (January 2, 2019): 53–63. http://dx.doi.org/10.15567/mljekarstvo.2019.0105.
Full textDave, Rajiv I., and Nagendra P. Shah. "Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures." International Dairy Journal 7, no. 1 (January 1997): 31–41. http://dx.doi.org/10.1016/s0958-6946(96)00046-5.
Full textBialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. "Influence of flaxseed components on fermented dairy product properties." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.
Full textPourahmad, Rezvan, and Mahnaz Mazaheri Assadi. "Yoghurt production by Iranian native starter cultures." Nutrition & Food Science 35, no. 6 (December 2005): 410–15. http://dx.doi.org/10.1108/00346650510633819.
Full textOchanda, Simon Oduor, John Kanyiri Wanyoko, Abdul Kiptoo Faraj, Christine Akoth Onyango, and Henrik Kipngeno Ruto. "Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts." Journal of Food Research 4, no. 4 (June 2, 2015): 59. http://dx.doi.org/10.5539/jfr.v4n4p59.
Full textOner, M. D., L. E. Erickson, and S. S. Yang. "Analysis of exponential growth data for yoghurt cultures." Biotechnology and Bioengineering 28, no. 6 (June 1986): 895–901. http://dx.doi.org/10.1002/bit.260280617.
Full textREUTER, Gerhard. "Bifidobacteria Cultures as Components of Yoghurt-Like Products." Bifidobacteria and Microflora 9, no. 2 (1990): 107–18. http://dx.doi.org/10.12938/bifidus1982.9.2_107.
Full textMohamed Assem, Fayza, Kawther El Shafei, Hoda Samir El-Sayed, Mohamed Ahmed Matter, Moemen Sayed Hanafy, and Ahmed Mohamed Amer. "Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt." Plant Tissue Culture and Biotechnology 29, no. 1 (June 26, 2019): 1–14. http://dx.doi.org/10.3329/ptcb.v29i1.41974.
Full textKar, T., and A. K. Misra. "Therapeutic properties of whey used as fermented drink." Revista de Microbiologia 30, no. 2 (April 1999): 163–69. http://dx.doi.org/10.1590/s0001-37141999000200015.
Full textBrodziak, Aneta, Jolanta Król, Joanna Barłowska, Anna Teter, and Mariusz Florek. "Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time." Animals 10, no. 8 (August 4, 2020): 1350. http://dx.doi.org/10.3390/ani10081350.
Full textIbrahim, Amel, Sameh Awad, and Mahmoud El-Sayed. "Impact of pomegranate peel as prebiotic in bio-yoghurt." British Food Journal 122, no. 9 (May 20, 2020): 2911–26. http://dx.doi.org/10.1108/bfj-04-2019-0296.
Full textCheikhyous, A., N. Pogori, F. W. Tian, W. Chen, and H. Zhang. "Interaction of Bifidobacterium and Yoghurt Mixed Culture with Salmonella During Associated Cultures Growth." Biotechnology(Faisalabad) 7, no. 3 (June 15, 2008): 563–68. http://dx.doi.org/10.3923/biotech.2008.563.568.
Full textVuković, V., and A. Kasalica. "Effect of penicillin in concentration below the sensitivity level of biological methods on yoghurt cultures and yoghurt." Acta Alimentaria 33, no. 2 (May 2004): 167–74. http://dx.doi.org/10.1556/aalim.33.2004.2.8.
Full textRadulovic, Zorica, Dusanka Paunovic, Milica Petrusic, N. Mirkovic, Jelena Miocinovic, D. Kekus, and D. Obradovic. "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production." Archives of Biological Sciences 66, no. 1 (2014): 15–22. http://dx.doi.org/10.2298/abs1401015r.
Full textZhuravleva, D. A., A. V. Kazakov, I. S. Selezneva, and A. A. Baranova. "Relevance of application of irradiated starter cultures to production of fermented milk products." Chimica Techno Acta 7, no. 4 (December 28, 2020): 242–49. http://dx.doi.org/10.15826/chimtech.2020.7.4.19.
Full textTrimigno, Alessia, Christian Bøge Lyndgaard, Guðrún Anna Atladóttir, Violetta Aru, Søren Balling Engelsen, and Line Katrine Harder Clemmensen. "An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality." Metabolites 10, no. 7 (July 17, 2020): 293. http://dx.doi.org/10.3390/metabo10070293.
Full textTapsell, Linda C. "Fermented dairy food and CVD risk." British Journal of Nutrition 113, S2 (April 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.
Full textDave, Rajiv I., and Nagendra P. Shah. "Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures." International Dairy Journal 7, no. 8-9 (August 1997): 537–45. http://dx.doi.org/10.1016/s0958-6946(97)00053-8.
Full textTarakci, Z., and E. Kucukoner. "Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese." Food Science and Technology International 12, no. 5 (October 2006): 423–28. http://dx.doi.org/10.1177/1082013206070216.
Full textRohm, H., and A. Kovač. "Effects of starter cultures on small deformation rheology of stirred yoghurt." LWT - Food Science and Technology 28, no. 3 (January 1995): 319–22. http://dx.doi.org/10.1016/s0023-6438(95)94505-9.
Full textVentura, Marco, Roberto Reniero, and Ralf Zink. "Specific Identification and Targeted Characterization ofBifidobacterium lactis from Different Environmental Isolates by a Combined Multiplex-PCR Approach." Applied and Environmental Microbiology 67, no. 6 (June 1, 2001): 2760–65. http://dx.doi.org/10.1128/aem.67.6.2760-2765.2001.
Full textRanasinghe, JGS, and WTR Perera. "Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka." Asian Journal of Medical Sciences 7, no. 5 (August 31, 2016): 97–101. http://dx.doi.org/10.3126/ajms.v7i5.14326.
Full textMinj, Jagrani, Brij Pal Singh, and Shilpa Vij. "Screening of Yoghurt Cultures for their Potential Proteolytic, Antioxidant and Probiotic Properties." International Journal of Current Microbiology and Applied Sciences 9, no. 8 (August 10, 2020): 1811–31. http://dx.doi.org/10.20546/ijcmas.2020.908.208.
Full textCrittenden, R. G., N. R. Martinez, and M. J. Playne. "Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria." International Journal of Food Microbiology 80, no. 3 (February 2003): 217–22. http://dx.doi.org/10.1016/s0168-1605(02)00170-8.
Full textBuldo, Patrizia, Connie Benfeldt, Ditte Marie Folkenberg, Hanne Bak Jensen, Jose Manuel Amigo, Sander Sieuwerts, Katrine Thygesen, Frans van den Berg, and Richard Ipsen. "The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt." LWT - Food Science and Technology 72 (October 2016): 189–98. http://dx.doi.org/10.1016/j.lwt.2016.04.050.
Full textHathurusinghe, Madhavi H., and Salam A. Ibrahim. "Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk." International Journal of Dairy Technology 69, no. 1 (February 10, 2015): 51–56. http://dx.doi.org/10.1111/1471-0307.12205.
Full textOner, M. D., L. E. Erickson, and S. S. Yang. "Estimation of the true growth yield and maintenance coefficient for yoghurt cultures." Biotechnology and Bioengineering 28, no. 6 (June 1986): 919–26. http://dx.doi.org/10.1002/bit.260280619.
Full textFlorence, Ana Carolina Rodrigues, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, and Maricê Nogueira de Oliveira. "Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures." Dairy Science and Technology 89, no. 6 (September 23, 2009): 541–53. http://dx.doi.org/10.1051/dst/2009030.
Full textFolkenberg, Ditte Marie, Petr Dejmek, Anne Skriver, Helle Skov Guldager, and Richard Ipsen. "Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures." International Dairy Journal 16, no. 2 (February 2006): 111–18. http://dx.doi.org/10.1016/j.idairyj.2004.10.013.
Full textBielecka, M., and A. Majkowska. "Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder." Nahrung/Food 44, no. 4 (July 1, 2000): 257–60. http://dx.doi.org/10.1002/1521-3803(20000701)44:4<257::aid-food257>3.0.co;2-e.
Full textÖzer, Barbaros H., and Richard K. Robinson. "The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques." LWT - Food Science and Technology 32, no. 7 (November 1999): 391–95. http://dx.doi.org/10.1006/fstl.1999.0566.
Full textUstok, Fatma Isık, Canan Tari, and Sebnem Harsa. "Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures." Food Chemistry 119, no. 3 (April 1, 2010): 1114–20. http://dx.doi.org/10.1016/j.foodchem.2009.08.022.
Full textGuigas, C., K. Faulhaber, D. Duerbeck, H. Neve, and K. J. Heller. "Prophage-mediated modulation of interaction of Streptococcus thermophilus J34 with human intestinal epithelial cells and its competition against human pathogens." Beneficial Microbes 7, no. 2 (March 11, 2016): 289–97. http://dx.doi.org/10.3920/bm2015.0108.
Full textSaeed, Muhammad, Faqir Muhammad Anjum, Moazzam Rafiq Khan, Muhammad Issa Khan, and Muhammad Nadeem. "Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink." British Food Journal 115, no. 8 (August 2, 2013): 1169–86. http://dx.doi.org/10.1108/bfj-10-2011-0274.
Full textAkabanda, Fortune, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, and Lene Jespersen. "The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana." International Journal of Food Science 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/721067.
Full textFavaro-Trindade, C. S., J. C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, and C. Boschini. "Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams." Food Science and Technology International 13, no. 4 (August 2007): 285–91. http://dx.doi.org/10.1177/1082013207082387.
Full textMutlag M., Al-Otaibi. "Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella." Alexandria Science Exchange Journal 29, no. 3 (July 1, 2008): 183–90. http://dx.doi.org/10.21608/asejaiqjsae.2008.158776.
Full textGezginç, Yekta, Fatma Gül Demirbanka, Elif Coşkun Dağgeçen, and İsmail Akyol. "Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures." Turkish Journal of Agriculture - Food Science and Technology 6, no. 7 (July 17, 2018): 834. http://dx.doi.org/10.24925/turjaf.v6i7.834-839.1778.
Full textTaha, Soad, Moniur El Abd, Cristian De Gobba, Mahmoud Abdel-Hamid, Ensaf Khalil, and Doaa Hassan. "Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures." Food Science and Biotechnology 26, no. 5 (September 20, 2017): 1325–32. http://dx.doi.org/10.1007/s10068-017-0160-9.
Full textSerra, Mar, Antonio J. Trujillo, Buenventura Guamis, and Victoria Ferragut. "Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk." International Dairy Journal 19, no. 2 (February 2009): 100–106. http://dx.doi.org/10.1016/j.idairyj.2008.08.002.
Full textHati, Subrota, Dian W. Ningtyas, Jassimran Kaur Khanuja, and Sangeeta Prakash. "β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk." Food Bioscience 34 (April 2020): 100542. http://dx.doi.org/10.1016/j.fbio.2020.100542.
Full textVukic, Dajana, Snezana Kravic, Spasenija Milanovic, Mirela Ilicic, Katarina Kanuric, Ana Djurovic, and Vladimir Vukic. "The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products." Acta Periodica Technologica, no. 50 (2019): 324–31. http://dx.doi.org/10.2298/apt1950324v.
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