Cargando…

The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts

This study investigated the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt during a 21 days storage period. In addition, the viability of Bifidobacterium and its effect on yogurt quality were investigated. Four types of yogurt, including plain yogurt (L...

Descripción completa

Detalles Bibliográficos
Autores principales:	Turgut, Tamer, Diler, Abdulkerim
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10098115/ https://www.ncbi.nlm.nih.gov/pubmed/37063313 http://dx.doi.org/10.3389/fnut.2023.1151037

Ejemplares similares

The Antifungal Activity of Loquat (Eriobotrya japonica Lindl.) Leaves Extract Against Penicillium digitatum
por: Shen, Yuting, et al.
Publicado: (2021)

Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
por: Saatloo, Naiema Vakili, et al.
Publicado: (2023)

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16
por: Mohan, Anand, et al.
Publicado: (2020)

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin
por: Sarwar, Abid, et al.
Publicado: (2019)

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
por: Wijesekara, Anuradha, et al.
Publicado: (2022)

Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage
por: Atallah, Atallah A., et al.
Publicado: (2022)

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt
por: Jaman, Sadia, et al.
Publicado: (2022)

Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts
por: Golmakani, Mohammad‐Taghi, et al.
Publicado: (2021)

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt
por: Herrera, Teresa, et al.
Publicado: (2023)

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics
por: Kamel, Dalia G., et al.
Publicado: (2021)

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics
por: Kamel, Dalia G., et al.
Publicado: (2021)

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
por: Buniowska-Olejnik, Magdalena, et al.
Publicado: (2023)

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
por: Hoxha, Ramize, et al.
Publicado: (2023)

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria
por: Yang, Yaling, et al.
Publicado: (2023)

Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis
por: Mohammadi-Moghaddam, Toktam, et al.
Publicado: (2021)

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
por: Kong, Xiao, et al.
Publicado: (2022)

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
por: Kang, Seok-Seong, et al.
Publicado: (2019)

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
por: Zadeh, Negin Seif, et al.
Publicado: (2023)

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
por: Grasso, Nadia, et al.
Publicado: (2020)

The Role of EjSVPs in Flower Initiation in Eriobotrya japonica
por: Jiang, Yuanyuan, et al.
Publicado: (2019)

Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)
por: Shah, Hafiz Muhammad Shoaib, et al.
Publicado: (2023)

Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
por: Muzammil, Hafiz Shehzad, et al.
Publicado: (2017)

Association between probiotic, prebiotic, and yogurt consumption and chronic kidney disease: The NHANES 2010–2020
por: Liu, Xiaoxian, et al.
Publicado: (2022)

Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
por: Noh, Hyo Ju, et al.
Publicado: (2013)

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
por: Wajs, Joanna, et al.
Publicado: (2023)

Flavonoids, Phenolics, and Antioxidant Capacity in the Flower of Eriobotrya japonica Lindl.
por: Zhou, Chunhua, et al.
Publicado: (2011)

The Role of EjSOC1s in Flower Initiation in Eriobotrya japonica
por: Jiang, Yuanyuan, et al.
Publicado: (2019)

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
por: Bankole, Abigael Odunayo, et al.
Publicado: (2023)

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
por: Dimitrellou, Dimitra, et al.
Publicado: (2019)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
por: Senadeera, S.S., et al.
Publicado: (2018)

Cryphalus eriobotryae sp. nov. (Coleoptera: Curculionidae: Scolytinae), a New Insect Pest of Loquat Eriobotrya japonica in China
por: Zheng, Sizhu, et al.
Publicado: (2019)

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures
por: Li, Jieyu, et al.
Publicado: (2022)

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
por: Pérez, Jorge, et al.
Publicado: (2021)

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks
por: Bengi, Sinem, et al.
Publicado: (2023)

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities
por: Alamoudi, Soha A., et al.
Publicado: (2022)

Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma)
por: Melia, Sri, et al.
Publicado: (2022)

Involvement of Multiple Types of Dehydrins in the Freezing Response in Loquat (Eriobotrya japonica)
por: Xu, Hongxia, et al.
Publicado: (2014)

Efficacy and local irritation evaluation of Eriobotrya japonica leaf ethanol extract
por: Seong, Nak-Won, et al.
Publicado: (2019)

Chromosome-level genome assembly and annotation of the loquat (Eriobotrya japonica) genome
por: Jiang, Shuang, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_tffc737nhigcqnhlljvtl5apt2