Cargando…

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Dongdong, Lai, Mengxuan, Wang, Pengjie, Ma, Hairan, Li, Hongliang, Wang, Ran, Wu, Xiuying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670424/ https://www.ncbi.nlm.nih.gov/pubmed/37998953 http://dx.doi.org/10.3390/gels9110863

Ejemplares similares

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS
por: Zhao, Mu, et al.
Publicado: (2023)

Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk
por: Gao, Fei, et al.
Publicado: (2023)

Manufacturing yogurt and fermented milks /
Publicado: (2006)

Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
por: Park, Young W., et al.
Publicado: (2019)

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends
por: Lee, Na-Kyoung, et al.
Publicado: (2015)

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
por: Huang, Zhipeng, et al.
Publicado: (2023)

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels
por: Li, Hongliang, et al.
Publicado: (2018)

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
por: Delgado, Karina, et al.
Publicado: (2020)

Heat-Killed Bifidobacterium longum BBMN68 in Pasteurized Yogurt Alleviates Mugwort Pollen-Induced Allergic Airway Responses through Gut Microbiota Modulation in a Murine Model
por: Niu, Xiaokang, et al.
Publicado: (2023)

Quantitative N-glycoproteome analysis of bovine milk and yogurt
por: Xiao, Jing, et al.
Publicado: (2022)

Improvement of the Sensory Characteristics of Goat Milk Yogurt
por: De Santis, Diana, et al.
Publicado: (2019)

Occurrence of Perfluorooctanoic Acid and Perfluorooctane Sulfonate in Milk and Yogurt and Their Risk Assessment
por: Xing, Zhenni, et al.
Publicado: (2016)

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

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
por: Megalemou, Kalliopi, 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)

Milk and yogurt intake and breast cancer risk: A meta-analysis
por: Chen, Lu, et al.
Publicado: (2019)

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt
por: Dou, Nianxu, et al.
Publicado: (2022)

Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
por: Ciric, Alexandru, et al.
Publicado: (2023)

Most children who are allergic to cow’s milk tolerate yogurt
por: Küçükosmanoğlu, Ercan, et al.
Publicado: (2018)

Yogurt, cultured fermented milk, and health: a systematic review
por: Savaiano, Dennis A, et al.
Publicado: (2020)

Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against Shigella strains
por: Zare Mirzaei, Elnaze, et al.
Publicado: (2018)

Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
por: Yu, Hai-Yan, et al.
Publicado: (2016)

Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt
por: Li, Aili, et al.
Publicado: (2023)

Mach-Zehnder Interferometric Immunosensor for Detection of Aflatoxin M1 in Milk, Chocolate Milk, and Yogurt
por: Angelopoulou, Michailia, et al.
Publicado: (2023)

Effect of milk and yogurt on streptococcus sobrinus counts and caries score in rats
por: Ghasempour, Maryam, et al.
Publicado: (2015)

The Impact of Prebiotic, Probiotic, and Synbiotic Supplements and Yogurt Consumption on the Risk of Colorectal Neoplasia among Adults: A Systematic Review
por: Kim, Claire E., et al.
Publicado: (2022)

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
por: Alkobeisi, Fatemeh, et al.
Publicado: (2022)

The Prebiotic and Probiotic Properties of Human Milk: Implications for Infant Immune Development and Pediatric Asthma
por: Moossavi, Shirin, et al.
Publicado: (2018)

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt
por: Zhao, Lili, et al.
Publicado: (2020)

Measures and metrics of sustainable diets with a focus on milk, yogurt, and dairy products
por: Drewnowski, Adam
Publicado: (2018)

Postprandial Responses on Serum Metabolome to Milk and Yogurt Intake in Young and Older Men
por: Kim, Jinyoung, et al.
Publicado: (2022)

Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt
por: Bütikofer, Ueli, et al.
Publicado: (2022)

The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt
por: Guerra, Angélica Serpa, et al.
Publicado: (2022)

The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk
por: Safdari, Younes, et al.
Publicado: (2021)

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
por: Ye, Yuanyuan, et al.
Publicado: (2022)

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels
por: Chen, Cunshe, et al.
Publicado: (2023)

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics
por: Papaioannou, Georgia, et al.
Publicado: (2021)

Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate
por: Zheng, Mingjing, et al.
Publicado: (2022)

Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review
por: Sfakianakis, Panagiotis, et al.
Publicado: (2014)

Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat
por: Dias, P.G.I., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_5ttb9n8obrv5ot8ocs5q4sugep