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Similar articles for PubMed (Select 22720919)

1.

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.

Akalın AS, Unal G, Dinkci N, Hayaloglu AA.

J Dairy Sci. 2012 Jul;95(7):3617-28. doi: 10.3168/jds.2011-5297.

PMID:
22720919
2.

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.

Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Nogueira de Oliveira M.

J Dairy Sci. 2011 Nov;94(11):5330-40. doi: 10.3168/jds.2011-4366.

PMID:
22032355
3.

Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

Isleten M, Karagul-Yuceer Y.

J Dairy Sci. 2006 Aug;89(8):2865-72.

PMID:
16840602
4.

Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.

Peng Y, Serra M, Horne DS, Lucey JA.

J Food Sci. 2009 Nov-Dec;74(9):C666-73. doi: 10.1111/j.1750-3841.2009.01350.x.

PMID:
20492099
5.

Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.

Soukoulis C, Panagiotidis P, Koureli R, Tzia C.

J Dairy Sci. 2007 Jun;90(6):2641-54.

PMID:
17517704
6.

Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.

Zhang T, McCarthy J, Wang G, Liu Y, Guo M.

J Food Sci. 2015 Apr;80(4):M788-94. doi: 10.1111/1750-3841.12834. Epub 2015 Mar 21.

PMID:
25808084
7.

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.

Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J.

J Dairy Sci. 2008 Jul;91(7):2545-52. doi: 10.3168/jds.2007-0875.

PMID:
18565911
8.

Manufacture of nonfat yogurt from a high milk protein powder.

Mistry VV, Hassan HN.

J Dairy Sci. 1992 Apr;75(4):947-57.

PMID:
1578031
9.

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.

Karam MC, Gaiani C, Hosri C, Burgain J, Scher J.

J Dairy Res. 2013 Nov;80(4):400-9. doi: 10.1017/S0022029913000514.

PMID:
24182425
10.

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.

Senaka Ranadheera C, Evans CA, Adams MC, Baines SK.

Food Chem. 2012 Dec 1;135(3):1411-8. doi: 10.1016/j.foodchem.2012.06.025. Epub 2012 Jun 26.

PMID:
22953874
11.

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt.

Ozcan T, Horne D, Lucey JA.

J Dairy Sci. 2011 Nov;94(11):5278-88. doi: 10.3168/jds.2010-3932.

PMID:
22032350
12.

Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.

Cruz AG, Castro WF, Faria JA, Lollo PC, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CA, Godoy HT.

J Dairy Sci. 2012 May;95(5):2261-9. doi: 10.3168/jds.2011-4582.

PMID:
22541455
13.

Effect of calcium on the physical properties of stirred probiotic yogurt.

Ramasubramanian L, Restuccia C, Deeth HC.

J Dairy Sci. 2008 Nov;91(11):4164-75. doi: 10.3168/jds.2008-1354.

PMID:
18946120
14.
15.

Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.

Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA.

J Dairy Sci. 2007 Apr;90(4):1644-52.

PMID:
17369204
16.

Ingredient supplementation effects on viability of probiotic bacteria in yogurt.

Dave RI, Shah NP.

J Dairy Sci. 1998 Nov;81(11):2804-16.

PMID:
9839222
17.

Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.

Sodini I, Lucas A, Oliveira MN, Remeuf F, Corrieu G.

J Dairy Sci. 2002 Oct;85(10):2479-88.

PMID:
12416799
18.

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.

Mani-López E, Palou E, López-Malo A.

J Dairy Sci. 2014 May;97(5):2578-90. doi: 10.3168/jds.2013-7551.

PMID:
24745665
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