نتایج جستجو برای: set fruit yoghurt

تعداد نتایج: 728222  

Journal: :International Journal of Horticulture 2023

Journal: :Trends in Plant Science 2012

2015
Vânia Ortega Gutierres Michel Leandro Campos Carlos Alberto Arcaro Renata Pires Assis Helen Mariana Baldan-Cimatti Rosângela Gonçalves Peccinini Silvia Paula-Gomes Isis Carmo Kettelhut Amanda Martins Baviera Iguatemy Lourenço Brunetti

This study measures the curcumin concentration in rat plasma by liquid chromatography and investigates the changes in the glucose tolerance and insulin sensitivity of streptozotocin-diabetic rats treated with curcumin-enriched yoghurt. The analytical method for curcumin detection was linear from 10 to 500 ng/mL. The C max⁡ and the time to reach C max⁡ (t max⁡) of curcumin in plasma were 3.14 ± ...

Journal: :The British journal of nutrition 2005
Francisco Guarner Gabriela Perdigon Gérard Corthier Seppo Salminen Berthold Koletzko Lorenzo Morelli

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus)...

Journal: :archives of hygiene sciences 0
peyman qajarbeygi department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran. marziyeh palizban department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran. razzagh mahmoudi department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran. ali sadeghi niaraki corporate officer of food, hygienic & cosmetic control laboratory, qazvin university of medical sciences, qazvin, iran. ali soltani qazvin university of m edical science

background & aims of the study: because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. with regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. in this research the hygienic quali...

ژورنال: :علوم باغبانی ایران 2012
علی مومن پور علی عبادی علی ایمانی

self-incompatibility is one of the most prominent inhibiting factors in almond production which reduces fruit set, making orchard management difficult. therefore, breeding of almond to produce self-compatible genotypes is indispensably important. in this research work, pollen tube growth rate was studied in 38 genotypes obtained from crossing between touno (male parent) and shahrood 12 (female ...

Journal: :Arab Universities Journal of Agricultural Sciences 2018

2009
P. Koleva R. Georgieva D. Nikolova S. Danova Stephan Angeloff Svetla Danova

This study aimed to isolate and characterize viable lactic acid bacteria (LAB) from the most popular in Bulgaria fermented milk products. Different samples from home-made cheeses, yoghurt and katak, from ecological regions of Stara Planina, Rila and Rodopi mountains were collected. A total of 25 LAB cultures (coci and rods) were isolated and polyphasic taxonomic characterization was performed. ...

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