Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam.

Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

(2018) Henrique Jaster et al.   FOOD RESEARCH INTERNATIONAL

Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

(2018) Hanh T.H. Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production

(2018) Pedro H.F. Cardines et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

(2018) Daniel Granato et al.   Current Opinion in Food Science

Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt

(2018) Aliza Sigdel et al.   Food Science & Nutrition

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt

(2018) Ting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration

(2017) Andréanne Moineau-Jean et al.   INTERNATIONAL DAIRY JOURNAL

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

(2017) Gangani Uduwerella et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of pullulan on the physicochemical properties of yoghurt

(2017) Katarzyna Kycia et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

(2017) Nagwa H. I. Abou-Soliman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

(2017) Marianthi Sidira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

(2017) Felipe S. Vianna et al.   SMALL RUMINANT RESEARCH

Extraction and phase behaviour ofMoringa oleiferaseed oil using compressed propane

(2016) Mariana Oliveira Silva et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

(2016) Denise Felix da Silva et al.   FOOD HYDROCOLLOIDS

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

(2016) Ganga Sahay Meena et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Coagulation–flocculation process with ultrafiltered saline extract of Moringa oleifera for the treatment of surface water

(2015) Aline Takaoka Alves Baptista et al.   CHEMICAL ENGINEERING JOURNAL

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

(2015) Seyed H. Hosseini-Parvar et al.   FOOD HYDROCOLLOIDS

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

(2014) Safa Karaman et al.   DRYING TECHNOLOGY

Structural characterization of coagulant Moringa oleifera Lectin and its effect on hemostatic parameters

(2013) Luciana de Andrade Luz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

(2011) I. C. F Moraes et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus

(2009) G. Robitaille et al.   JOURNAL OF DAIRY SCIENCE