Keywords: ماست; High pressure homogenization; Rheology; Yogurt; Lactobacillus acidophilus; Streptococcus thermophilus
مقالات ISI ماست (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ماست; Yogurt; Milk; Protein; Glycemia; Energy intake; Appetite; PCR; protein to carbohydrate ratio; BMI; body mass index; VAS; visual analog scale; ANOVA; analysis of variance; iAUC; incremental area under the curve;
Keywords: ماست; yogurt; stevia; just-about-right scale; penalty analysis;
Keywords: ماست; Selenium; Lactic bacteria; Yogurt; Asymmetric field flow fractionation; Sodium dodecyl sulphate polyacrylamide gel electrophoresis; Mass spectrometry techniques;
Keywords: ماست; Folates; Vitamin enrichment; Yogurt; Lactobacillus bulgaricus; Streptococcus thermophilus;
Keywords: ماست; yogurt; genetic type; casein haplotype; antioxidant activity;
Keywords: ماست; Dairy products; Fresh dairy products; Yogurt; Individual diet modeling; Food Based Dietary Guidelines;
Keywords: ماست; Biogenic amines; Streptococcus thermophilus; PCR; hdcA gene; Yogurt;
Keywords: ماست; Yogurt; Oligofructose; Rheology; Survival analysis;
Keywords: ماست; Lactobacillus harbinensis; Antifungal; Milk; Yogurt; Biopreservation;
Keywords: ماست; Antioxidant dietary fibre; Wine grape pomace; Yogurt; Salad dressing; Storability;
Keywords: ماست; yogurt; sugar reduction; acceptance; flavoring;
Keywords: ماست; Stress; Nervous System; Yogurt; BOLD; blood oxygenation level-dependent; FMPP; fermented milk product with probiotic; fMRI; functional magnetic resonance imaging; IBS; irritable bowel syndrome; ME; match emotions; MF; match forms; NTS; nucleus tractus s
Keywords: ماست; yogurt; Greek; flavor; sensory property;
Keywords: ماست; Yogurt; Quality of life; Cohort study
Keywords: ماست; Reuterin; 3-HPA; Antifungal; Bio-preservative; Yogurt;
Exopolysaccharides produced by yogurt-texture improving Lactobacillus plantarum RS20D and the immunoregulatory activity
Keywords: ماست; Exopolysaccharide; Yogurt; Immunoregulation; Lactobacillus plantarum;
A portable smart-phone device for rapid and sensitive detection of E. coli O157:H7 in Yoghurt and Egg
Keywords: ماست; Magnetic beads; E. coli O157:H7; Yogurt; Egg; FITC; Smartphone;
Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt
Keywords: ماست; α-Lactalbumin hydrolysate (α-LAH); α-Lactalbumin hydrolysate-calcium (α-LAH-Ca) complexes; Yogurt; Fermentation; Storage properties; α-LAH-Ca; α-lactalbumin hydrolysate-calcium complexes; S. thermophiles; Streptococcus thermophiles; L. bulgaricus;
Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt
Keywords: ماست; Exocellular polysaccharides (EPS); Extraction protocols; EPS production; Yogurt; Milk acid gelation; HPSEC-MALS;
Fortified yogurt with vitamin D as a cost-effective food to prevent diabetes: A randomized double-blind clinical trial
Keywords: ماست; Vitamin D deficiency; Yogurt; Fortified; Pre-diabetes; Supplement; Glycemic;
Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception
Keywords: ماست; yogurt; β-glucan; brewer's yeast; thickener;
Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
Keywords: ماست; Yogurt; W1/O/W2double emulsion; Stability; Lactobacillus paracasei; Viability;
Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum
Keywords: ماست; yogurt; sacha inchi; β-glucan; Ganoderma lucidum;
Dairy consumption and inflammatory profile: A cross-sectional population-based study, São Paulo, Brazil
Keywords: ماست; Dairy products; Inflammation; Biomarkers; Yogurt; Health survey for São Paulo; Cardiovascular health;
The effect of daily fortified yogurt consumption on weight loss in adults with metabolic syndrome: A 10-week randomized controlled trial
Keywords: ماست; Metabolic syndrome; Obesity; Probiotic; Yogurt;
Salecan stabilizes the microstructure and improves the rheological performance of yogurt
Keywords: ماست; Salecan; Yogurt; Rheology; Microstructure; Scanning electron microscopy;
Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt
Keywords: ماست; Yogurt; Gastrointestinal digestion; Antioxidant activity; Type-2 diabetes enzymes; Viability;
A potentially functional yogurt co-fermentation with Gnaphalium affine
Keywords: ماست; Yogurt; Gnaphalium affine; Co-fermentation; Antioxidant potential; Quality characteristics;
Astaxanthin from Phaffia rhodozyma: Microencapsulation with carboxymethyl cellulose sodium and microcrystalline cellulose and effects of microencapsulated astaxanthin on yogurt properties
Keywords: ماست; Microencapsulation; Astaxanthin; Carboxymethyl cellulose sodium; Microcrystalline cellulose; Yogurt;
Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)
Keywords: ماست; Yogurt; Kluyveromyces lactis; Low-lactose; Carob;
Yacon syrup: Food applications and impact on satiety in healthy volunteers
Keywords: ماست; Smallanthus sonchifolius; Focal group; Yogurt; Satiety;
Les produits laitiers en France : évolution du marché et place dans la diète
Keywords: ماست; Yaourts; Produits laitiers; Consommation; Profil nutritionnel yaourt; Yogurt; Dairy products; Dairy consumption; Yogurt nutritional fact;
Risk assessment of fungal spoilage: A case study of Aspergillus niger on yogurt
Keywords: ماست; Risk assessment; Model; Spoilage; Fungi; Aspergillus niger; Yogurt;
Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model
Keywords: ماست; Yogurt; W1/O/W2 double emulsion; Acidification; Streptococcus thermophilus; Lactobacillus bulgaricus;
Survival and detection of coliforms, Enterobacteriaceae, and gram-negative bacteria in Greek yogurt
Keywords: ماست; coliform; Enterobacteriaceae; yogurt; survival;
Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y
Keywords: ماست; yogurt; exopolysaccharides; rheology; Streptococcus thermophilus;
Le yaourt, un marqueur « universel » de la qualité de la diète ?
Keywords: ماست; Yaourt; Produits laitiers frais; Apports nutritionnels; Consommation alimentaire; Suivi des recommandations; ANC; Enfants; Adultes; Yogurt; Fresh Dairy; Food intake; Nutrient intake; Nutrition adequacy; DRI; Children; Adults;
Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains
Keywords: ماست; Probiotic; Lactobacillus casei; Yogurt; Freeze drying; Apple; Raisins; Wheat; Immobilization;
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt
Keywords: ماست; Yogurt; Probiotic bacteria; Aroma profile;
Characterization and control of Mucor circinelloides spoilage in yogurt
Keywords: ماست; Spoilage; Yogurt; Mucor; Yeast-like phase; Hyphal-phase
Yogurt consumption and abdominal obesity reversion in the PREDIMED study
Keywords: ماست; Yogurt; Abdominal obesity; Waist circumference; Older adults; PREDIMED study;
Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1
Keywords: ماست; yogurt; exopolysaccharide; interferon-γ; natural killer;
Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurt
Keywords: ماست; Listeria monocytogenes; Escherichia coli O157:H7; lactic acid bacteria; camel milk; yogurt;
Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts
Keywords: ماست; yogurt; fermentation; phenolic compounds; antioxidant activity;
Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products
Keywords: ماست; Temporal Check-All-That-Apply; TCATA; Temporal sensory method; CATA questions; Yogurt;
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
Keywords: ماست; Food safety; Aflatoxins; Mycotoxins; Milk; Food technology; Dairy processing; Aflatoxin M1; Cheese; Yogurt; Feed; Aspergillus; Incidence; Effect of processing; Fermentation; Thermal processing; Salting; Ripening; Decontamination; Detoxification
Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive
Keywords: ماست; Exopolysaccharide; Yogurt; Rheological characterization; Sensory characterization; Lactobacillus fermentum;
Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum
Keywords: ماست; Allium sativum; Cinnamomum verum; B. bifidum; Simulated gastrointestinal digestion; Yogurt
Dietary intake of metals from yogurts analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES)
Keywords: ماست; Food analysis; Food composition; Yogurt; Minerals; Trace elements; Toxic metals; Canary Islands - Spain; Dietary intake;