Correction to: Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome
(Source: BMC Microbiology)
Source: BMC Microbiology - February 28, 2022 Category: Microbiology Authors: Caroline Ivanne Le Roy, Alexander Kurilshikov, Emily R. Leeming, Alessia Visconti, Ruth C. E. Bowyer, Cristina Menni, Mario Fachi, Hana Koutnikova, Patrick Veiga, Alexandra Zhernakova, Muriel Derrien and Tim D. Spector Tags: Correction Source Type: research
Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome
Yoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes. To date, the a... (Source: BMC Microbiology)
Source: BMC Microbiology - February 3, 2022 Category: Microbiology Authors: Caroline Ivanne Le Roy, Alexander Kurilshikov, Emily R. Leeming, Alessia Visconti, Ruth C. E. Bowyer, Cristina Menni, Mario Fachi, Hana Koutnikova, Patrick Veiga, Alexandra Zhernakova, Mureil Derrien and Tim D. Spector Tags: Research article Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut be...
Source: An Acad Bras Cienc - February 2, 2022 Category: Science Authors: Osman Gul Ilyas Atalar Mustafa Mortas Furkan Turker Saricaoglu Aysegul Besir Latife Betul Gul Fehmi Yazici Source Type: research
