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Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. Author(s): SANTOS, K. M. O. dos; EGITO, A. S. do In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-mi... ... Repository: BDPA Publication year: 2022
Impact of the addiction of different tea (Camellia Sinensis) extracts on a potencialy sinbiotic "greek yogurt". Author(s): CHAVES, A. C. S. D. Repository: BDPA Publication year: 2015
The addition of concentrated cold-pressed guabiroba juice to yogurts: effects on the physicochemical analyses, antioxidant activity, carotenoid content, total phenolic compounds, and mineral profile. Author(s): PRESTES, A. A.; ANDRADE, D. R. M.; CANELLA, M. H. M.; HAAS, I. C. da S.; HELM, C. V.; GOIS, J. S. de; BLOCK, J. M.; WANDERLEY, B. R. da S. M.; AMBONI, R. D. de M. C.; CRUZ, A. G. da; PIMENTEL, T. C.; PRUDENCIO, E. S. Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57... ... Repository: BDPA Publication year: 2024
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. Author(s): QUEIROZ, V. A. V. The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501... ... Repository: BDPA Publication year: 2020
Consumers affective and emotional responses to yogurt across different socio-economic status. Author(s): BARROS, V. V. F.; ROCHA, W. S. da; OLIVEIRA, D.; MARTINS, I. B. A.; ARES, G.; DELIZA, R. The use of hedonic measures is not enough to characterize consumers? affective responses to food products and to discriminate among samples. Thus, understanding emotional responses to products can be... ... Repository: BDPA Publication year: 2017
Fatty acid profile of greek yogurt with colostrum addition. Author(s): GAMA, M. A. S. da The nutraceutical properties of colostrum have stimulated interest in its use in the production of functional foods and supplements that benefit human health. Repository: BDPA Publication year: 2023
Taste-odour interaction as a strategy to reduce sugar in yogurt. Repository: BDPA Publication year: 2014
Physicochemical and microbiological effects of different sonication times on goat's milk yogurt. Author(s): BRIGIDA, A. I. S. Repository: BDPA Publication year: 2017
Rheological characterization of coffee-flavored yogurt with different types of thickener. Author(s): CARVALHO, C. W. P. de Repository: BDPA Publication year: 2011
PARAFAC: adjustment for modeling consumer study covering probiotic and conventional yogurt. Author(s): DELIZA, R. Repository: BDPA Publication year: 2012

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