Cargando…

New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic

The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vieira, Thaís do Carmo, Pinto, Vinicius Rodrigues Arruda, Rocha, Felipe, Pires, Ana Clarissa dos Santos, Minim, Valéria Paula Rodrigues, Vidigal, Márcia Cristina Teixeira Ribeiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier Ltd. 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9419437/ https://www.ncbi.nlm.nih.gov/pubmed/36192891 http://dx.doi.org/10.1016/j.foodres.2022.111822

Ejemplares similares

Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture
por: Paredes Valencia, Adriana, et al.
Publicado: (2018)

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts
por: Babu, Karthik Sajith, et al.
Publicado: (2022)

Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix
por: Free-Manjarrez, Samantha, et al.
Publicado: (2022)

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
por: Yang, So-Young, et al.
Publicado: (2022)

The Impact of Brand Awareness and Country of Origin in the Advertising Effectiveness of Greek Food Products in the United Kingdom: The Case of Greek Yogurt
por: Karagiannis, Dimitrios, et al.
Publicado: (2022)

The greek view of life
por: Dickinson, G. Lowes 1862-1932 (Goldsworthy Lowes)

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup
por: Kim, Jisoo, et al.
Publicado: (2023)

Intensified training in adolescent female athletes: a crossover study of Greek yogurt effects on indices of recovery
por: McKinlay, Brandon J., et al.
Publicado: (2022)

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
por: Karastamatis, Stavros, et al.
Publicado: (2022)

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)

Exploring the Effects of Greek Yogurt Supplementation and Exercise Training on Serum Lithium and Its Relationship With Musculoskeletal Outcomes in Men
por: Baranowski, Ryan W., et al.
Publicado: (2021)

Molecular Identification of Isolated Fungi from Unopened Containers of Greek Yogurt by DNA Sequencing of Internal Transcribed Spacer Region
por: Sulaiman, Irshad M., et al.
Publicado: (2014)

Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes
por: da Silva, Agatha Transfeld, et al.
Publicado: (2022)

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)
por: Atamian, Samson, et al.
Publicado: (2014)

Greek Yogurt and 12 Weeks of Exercise Training on Strength, Muscle Thickness and Body Composition in Lean, Untrained, University-Aged Males
por: Bridge, Aaron, et al.
Publicado: (2019)

The LabVIEW Style Book
por: Blume, Peter A
Publicado: (2007)

Commentary: Greek Yogurt and 12 Weeks of Exercise Training on Strength, Muscle Thickness and Body Composition in Lean, Untrained, University-Aged Males
por: Jakobsson, Johan
Publicado: (2019)

Testing Emotional Eating Style in Relation to Willingness to Pay for Nutritional Claims
por: López-Galán, Belinda, et al.
Publicado: (2019)

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
por: Sakkas, Lambros, et al.
Publicado: (2023)

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt
por: Bragueto Escher, Graziela, et al.
Publicado: (2019)

The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
por: Katidi, Alexandra, et al.
Publicado: (2022)

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

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
por: Ma, Yan-Shi, et al.
Publicado: (2019)

Manufacturing yogurt and fermented milks /
Publicado: (2006)

Functional Starters for Functional Yogurt
por: Arena, Mattia P., et al.
Publicado: (2015)

Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets
por: Moore, J Bernadette, et al.
Publicado: (2018)

Effects of Yogurt and Yogurt Plus Shallot Consumption on Lipid Profiles in Type 2 Diabetic Women
por: Mehrabani, Sanaz, et al.
Publicado: (2017)

Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life
por: Gonçalves, Raquel F. S., et al.
Publicado: (2022)

Greek Biology and Greek Medicine
por: Packard, Francis R.
Publicado: (1923)

Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts
por: Donovan, Sharon M, et al.
Publicado: (2019)

The Seven Books of Paulus Ægineta. Translated from the Greek; with a Commentary, Embracing a Complete View of the Knowledge Possessed by the Greeks, Romans, and Arabians
Publicado: (1845)

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
por: Pontonio, Erica, et al.
Publicado: (2020)

English-Greek and Greek-English dictionary
por: Kykkotis, I
Publicado: (1947)

Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life
por: Citta, Anna, et al.
Publicado: (2017)

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
por: Ueda, Jonata M., et al.
Publicado: (2021)

The Greek
por: Rey, Pierre 1930-
Publicado: (1975)

The greeks /
por: Kitto, H. D. F. (Humphrey Davy Findley)

ADRENAL CARCINOMA IN CHILDREN: LONGITUDINAL STUDY IN MINAS GERAIS, BRAZIL
por: Monteiro, Nonato Mendonça Lott, et al.
Publicado: (2018)

Abiotic Stresses in Plants and Their Markers: A Practice View of Plant Stress Responses and Programmed Cell Death Mechanisms
por: Paes de Melo, Bruno, et al.
Publicado: (2022)

Evolutionary morphology of the rattlesnake style
por: Meik, Jesse M, et al.
Publicado: (2009)

Cannot write session to /tmp/vufind_sessions/sess_7gq1ak0piliv9dku8h11gaq226