Quality properties, flavor and hypoglycemia activity of Kiwifruit-Bitter gourd fermented milks

[1]  Jinglei Li,et al.  Antioxidant activity and flavor compounds of hickory yogurt , 2017 .

[2]  A. Cruz,et al.  The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss. , 2017, Food research international.

[3]  P. Azadi,et al.  Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains. , 2017, Journal of dairy science.

[4]  Ruisong Pei,et al.  Evidence for the effects of yogurt on gut health and obesity , 2017, Critical reviews in food science and nutrition.

[5]  S. Razavi,et al.  Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier , 2017 .

[6]  Wen-Chien Lu,et al.  In Vitro Hypoglycemic Activity of the Phenolic Compounds in Longan Fruit (Dimocarpus longan var. Fen Ke) Shell Against α-Glucosidase and β-Galactosidase , 2016 .

[7]  Liu Yang,et al.  Physico-chemical properties and hypoglycaemic activity of fermented milks prepared with Anemarrhena asphodeloides water extracts. , 2016, Journal of the science of food and agriculture.

[8]  C. N. Almada,et al.  Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses , 2015 .

[9]  M. Giordano,et al.  Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. , 2015 .

[10]  C. Conte‐Junior,et al.  Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. , 2015, Journal of dairy science.

[11]  J. Álvarez-Ramírez,et al.  Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt , 2015 .

[12]  A. Sant’Ana,et al.  Characterization of the intestinal microbiota and its interaction with probiotics and health impacts , 2015, Applied Microbiology and Biotechnology.

[13]  M. Oliveira,et al.  Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats , 2015 .

[14]  H. Ghazali,et al.  Physico-Chemical Characterization of Oils Extracted from Noni, Spinach, Lady’s Finger, Bitter Gourd and Mustard Seeds, and Copra , 2015 .

[15]  F. C. A. Buriti,et al.  Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages , 2014 .

[16]  A. B. Shori,et al.  Comparative Antioxidant Activity, Proteolysis And In Vitro Α-Amylase And Α-Glucosidase Inhibition Of Allium Sativum-Yogurts Made From Cow And Camel Milk , 2014 .

[17]  K. Kanuric,et al.  Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage , 2014 .

[18]  A. B. Shori,et al.  Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt , 2013 .

[19]  Azzurra Annunziata,et al.  Consumer perception of functional foods: A conjoint analysis with probiotics☆ , 2013 .

[20]  Ming Ye,et al.  Quality characteristics and antioxidant activity of hickory-black soybean yogurt , 2013 .

[21]  Ricardo P. S. Oliveira,et al.  Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus , 2012 .

[22]  A. Converti,et al.  Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts , 2012 .

[23]  Ricardo P. S. Oliveira,et al.  Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus , 2012 .

[24]  Liuqing Yang,et al.  Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt , 2012 .

[25]  Hefa Cheng,et al.  Volatile Flavor Compounds in Yogurt: A Review , 2010, Critical reviews in food science and nutrition.

[26]  J. Lucey,et al.  Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. , 2009, Journal of food science.

[27]  M. Scognamiglio,et al.  δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits , 2009 .

[28]  S. M. Pinto,et al.  Behaviour of volatile compounds during the shelf life of yoghurt. , 2009 .

[29]  M. Singh,et al.  Yogurt fermentation in the presence of starch-lipid composite. , 2009, Journal of food science.

[30]  M. Corredig,et al.  The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk. , 2009, Colloids and surfaces. B, Biointerfaces.

[31]  N. Shah,et al.  Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria. , 2008, Journal of food science.

[32]  P. McGrew,et al.  Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. , 2007, Journal of food science.

[33]  S. El-gengaihi,et al.  Some toxicological studies of Momordica charantia L. on albino rats in normal and alloxan diabetic rats. , 2006, Journal of ethnopharmacology.

[34]  A. Kelly,et al.  Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk. , 2005, Journal of dairy science.

[35]  Daeseok Han,et al.  Cardiovascular protective properties of kiwifruit extracts in vitro. , 2005, Biological & pharmaceutical bulletin.

[36]  T. Fukuda,et al.  Genotypic differences in chlorophyll, lutein, and beta-carotene contents in the fruits of actinidia species. , 2005, Journal of agricultural and food chemistry.

[37]  Wi-Young Lee,et al.  Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia , 2005 .

[38]  T. Fukuda,et al.  Varietal difference in vitamin C content in the fruit of kiwifruit and other actinidia species. , 2004, Journal of agricultural and food chemistry.

[39]  E. J. Vernon‐Carter,et al.  Microstructure and texture of yogurt as influenced by fat replacers , 2004 .

[40]  N. Shah,et al.  INFLUENCE OF ADDITION OF PROTEOLYTIC STRAINS OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS TO COMMERCIAL ABT STARTER CULTURES ON TEXTURE OF YOGHURT, EXOPOLYSACCHARIDE PRODUCTION AND SURVIVAL OF BACTERIA , 2002 .

[41]  J. Bosset,et al.  Key odorants in various cheese types as determined by gas chromatography-olfactometry , 2002 .

[42]  C. Vinderola,et al.  Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria , 2002 .

[43]  G. Corrieu,et al.  Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria , 2001 .

[44]  A. Chaintreau,et al.  Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity. , 2000, Journal of agricultural and food chemistry.

[45]  H. Dawes,et al.  Phenolic composition of kiwifruit juice. , 1999, Journal of agricultural and food chemistry.

[46]  R. Lanciotti,et al.  Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks , 1999 .

[47]  R. Bamezai,et al.  Momordica charantia (Bitter Gourd) peel, pulp, seed and whole fruit extract inhibits mouse skin papillomagenesis. , 1998, Toxicology letters.

[48]  L. Fay,et al.  Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor , 1997 .

[49]  F. Pieper,et al.  Expression of cDNA-encoded human acid α-glucosidase in milk of transgenic mice , 1996 .

[50]  G. MacLeod,et al.  Volatile components of an unflavored textured soy protein , 1984 .