Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania"
written by Stephanie L. Irvine, Sharareh Hekmat,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011

has been cited by the following article(s):

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[1]	Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt
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[2]	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
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[3]	Evaluation of Physicochemical Properties and Sensory Attributes of Galactooligosaccharides (GOS) Enriched Cottage Cheese
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[4]	Effect of purple sweet potato levels (Ipomoea batatas L.) carbohydrate sources on fermentation kinetics and lactic acid production by Lactobacillus paracasei
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[5]	Nur Aini V. Prihananto Budi Sustriawan
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[6]	Anti-Obesity Effect of Yoghurt Synbiotic in High Fat Diet Induced Wistar Rats
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[7]	Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products
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[8]	Effect of probiotic yoghurt on plasma glucose in overweight and obese pregnant women: a randomized controlled trial
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[9]	Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt
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[10]	The Effect of Adding Kimpul Starch (Xanthosoma sagittifolium) into Set Yoghurt with Different Incubation Time on the Chemical, Microbiological and …
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[11]	Molecular identification and probiotic characterization of isolated yeasts from Iranian traditional dairies
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[12]	Oligosaccharides in Food
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[13]	Trends in studies on probiotics, prebiotics, and synbiotics
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[14]	Therapeutic and Nutritional Effects of Synbiotic Yogurts in Children and Adults: a Clinical Review
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[15]	تاثیر ماست پروبیوتیک بر میزان قند خون در زنان باردار چاق و دارای اضافه وزن: یک کارآزمایی بالینی تصادفی کنترل شده سه سو کور‎
	Thesis, 2018

[16]	Enzymatic conversion of milk lactose to prebiotic galacto‐oligosaccharides to produce low lactose yogurt
	Journal of food processing and preservation, 2018

[17]	KAJIAN PUSTAKA TEKNIK PENGERINGAN SEMPROT (SPRAY DRYING) UNTUK PENGAWETAN DAN PRODUKSI PROBIOTIK
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[18]	USING FREEZE DRYING FEIJOA IN YOGURT TECHNOLOGY
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[19]	Applications of prebiotics in food industry: A review
	Food Science and Technology International, 2017

[20]	Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik
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[21]	Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion.
	Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016

[22]	Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion
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[23]	Effect of starter culture on development of curd (DAHI) and their antagonistic property against some enteric pathogen
	Indian Journal of Microbiology Research, 2015

[24]	Sensory Evaluation of Moringa-Probiotic Yogurt Containing Banana, Sweet Potato or Avocado
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[25]	Effect of Blackgram (Phaseolus Mungo) Husk on Microbial, Physiochemical and Sensory Attributes of Synbiotic Yogurt
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[26]	Probiotics in medicine and methods with electrochemical detection
	Sensing in Electroanalysis.(K. Kalcher, R. Metelka, I. ?vancara, K. Vyt?as; Eds.). 2013/2014, Volume 8., 2014

[27]	Carbohydrate Based Prebiotic Effects On Quality Attributes Of Yoghurt And Its Probiotic Endurance
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[28]	台灣中部地區消費者對市售優酪乳之感官品評與喜好度調查
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[29]	Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract
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[30]	LÁCTEOS FERMENTADOS


[31]	Future Foods

[1]	Assessment of Rats Fed Protein-Deficient Diets Supplemented with Moringa Oleifera Leaf Meal Current Research in Nutrition and Food Science Journal, 2022 DOI:10.12944/CRNFSJ.10.1.04

[2]	An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products The North African Journal of Food and Nutrition Research, 2022 DOI:10.51745/najfnr.6.13.66-74

[3]	Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17053

[4]	Quality evaluation of non-fat goat milk yogurt supplemented with purple sweet potato flour International Food Research Journal, 2022 DOI:10.47836/ifrj.29.6.18

[5]	Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17053

[6]	Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17053

[7]	Effect of purple sweet potato levels (Ipomoea batatas L.) carbohydrate sources on fermentation kinetics and lactic acid production by Lactobacillus paracasei IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/686/1/012048

[8]	MEDICINAL USES AND EFFECT OF DIFFERENT PROCESSING TECHNIQUES (BLANCHING AND DRYING) OF DRUMSTICK LEAVES (MORINGA OLEIFERA) INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH, 2020 DOI:10.36106/ijsr/8734508

[9]	Anti-Obesity Effect of Yoghurt Synbiotic in High Fat Diet Induced Wistar Rats IOP Conference Series: Earth and Environmental Science, 2020 DOI:10.1088/1755-1315/478/1/012052

[10]	Enzymatic conversion of milk lactose to prebiotic galacto-oligosaccharides to produce low lactose yogurt Journal of Food Processing and Preservation, 2018 DOI:10.1111/jfpp.13586

[11]	Applications of prebiotics in food industry: A review Food Science and Technology International, 2017 DOI:10.1177/1082013217721769

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