|
|
|
|
|
Magdalena Stobiecka, Jolanta Król and Aneta Brodziak
The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (contro...
ver más
|
|
|
|
|
|
|
|
|
|
|
Eugenia Papadaki and Ioannis G. Roussis
Antioxidant activities of various yogurts were assessed using different sample preparation procedures. Specifically, full-fat cow, goat and ewe yogurts as well as cow yogurts with different fat content (4%, 2% and 0%) were employed. Antioxidant activitie...
ver más
|
|
|
|
|
|
|
|
|
|
|
Maryna Samilyk,Anna Helikh,Taisia Ryzhkova,Natalia Bolgova,Yuliya Nazarenko
Pág. 46 - 51
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the t...
ver más
|
|
|
|
|
|