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Elsevier电子期刊(662)

在“Elsevier电子期刊”中，命中：662条，耗时：小于0.01 秒

在所有数据库中总计命中：662条

1.Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

作者：Durmuş Sert^a ; Emin Mercan^b ; ^{eminmercan20@hotmail.com} ; Enes Dertli^b

关键词：Pine cone ; Yogurt ; Yogurt starters

刊名：LWT - Food Science and Technology

出版年：2017

2.Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage

作者：Premalatha Muniandy^a ; Amal Bakr Shori^b ; ^{shori_7506@hotmail.com} ; Ahmad Salihin Baba^a

关键词：Yogurt ; Tea ; Post-acidification ; Probiotics

刊名：Journal of the Association of Arab Universities for Basic and Applied Sciences

出版年：2017

3.Survival and detection of coliforms, Enterobacteriaceae, and gram-negative bacteria in Greek yogurt

作者：C.J. Hervert ; N.H. Martin ; K.J. Boor ; M. Wiedmann ; ^{mw16@cornell.edu}

关键词：coliform ; Enterobacteriaceae ; yogurt ; survival

刊名：Journal of Dairy Science

出版年：2017

4.Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

作者：Ö ; zge Dö ; nmez ; Burç ; e Ataç ; Mogol ; Vural Gö ; kmen ; ^{vgokmen@hacettepe.edu.tr}

关键词：set yogurt ; green tea ; green coffee ; protein-polyphenol interaction ; syneresis rate

刊名：Journal of Dairy Science

出版年：2017

5.Yogurt's flexible image during its rise in popularity in post-war Belgium

作者：Jon Verriet^a ; ^{Jon.Verriet@vub.ac.be} ; Fré ; dé ; ric Leroy^b ; ^{Frederic.Leroy@vub.ac.be}

关键词：Yogurt ; Marketing ; Product differentiation ; Health food ; Advertisements ; Women's magazines

刊名：Appetite

出版年：2017

6.Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)

作者：Thaí ; s Caroline Moreira^a ; Á ; gatha Transfeld da Silva^a ; Cristiane Fagundes^a ; Sila Mary Rodrigues Ferreira^a ; Lys Mary Bileski Câ ; ndido^b ; Maurí ; cio Passos^c ; Clá ; udia Carneiro Hecke Krü ; ger^a ; ^{cchecke@ufpr.br}

关键词：Yogurt ; Kluyveromyces lactis ; Low-lactose ; Carob

刊名：LWT - Food Science and Technology

出版年：2017

7.Application of exergy analysis to the dairy industry: A case study of yogurt drink production plant

作者：Mohamad Mojarab Soufiyan ; Mortaza Aghbashlo ; ^{maghbashlo@ut.ac.ir}

关键词：Exergy analysis ; Exergy destruction rate ; Steam generator ; Above-zero refrigeration ; Milk pasteurization ; Yogurt drink production plant

刊名：Food and Bioproducts Processing

出版年：2017

8.Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

作者：Tahere Ghorbanzade ; Seid Mahdi Jafari ; ^{smjafari@gau.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Sahar Akhavan ; Roxana Hadavi

关键词：Functional yogurt ; Omega-3 fatty acids ; Fish oil ; Nano-encapsulation ; Nano-liposome

刊名：Food Chemistry

出版年：2017

9.Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts

作者：Marion P. Costa^* ; ^&dagger ; ; ^{marioncosta@id.uff.br} ; Maria Lucia G. Monteiro^* ; Beatriz S. Frasao^* ; Vitor L.M. Silva^* ; Bruna L. Rodrigues^* ; Claudete C.J. Chiappini^&Dagger ; ; Carlos A. Conte-Junior^* ; ^&dagger ;

关键词：novel product ; instrumental analysis ; health claims ; expected liking

刊名：Journal of Dairy Science

出版年：2017

10.Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

作者：Kalliopi Megalemou^a ; Eleni Sioriki^a ; Ronan Lordan^b ; Maria Dermiki^b ; Constantina Nasopoulou^c ; ^{knasopoulou@aegean.gr} ; Ioannis Zabetakis^a ; ^b

关键词：Food Science

刊名：Heliyon

出版年：2017

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