Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Boeck, Theresa
Sahin, Aylin W.
Zannini, Emanuele
Arendt, Elke K.

October 2021

Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnat...

Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera

Hekmat, Sharareh
Morgan, Kathryn
Soltani, Mohammad
Gough, Robert

April 2015

The purpose of this study was to establish new food products that increase the nutritional value and...

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Adnan Amjad
Muhammad Sameem Javed
Aneela Hameed
Ammar Ahmad Khan
Muhammad Rizwan Amjad
Syeda Aimen Ali
Muhammad Asadullah
Ali Raza

January 2021

Results of current study reported that increase in addition of barley bran in yogurt containing bifi...

Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage

Raikos, Vasillios
Ni, He
Hayes, Helen Elizabeth
Ranawana, Viren

December 2018

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

He Ni
Helen E. Hayes
David Stead
Vassilios Raikos

October 2018

In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to refo...

Anthocyanin-enriched bilberry extract attenuates glycaemic response in overweight volunteers without changes in insulin

Alnajjar, Mahasin
Barik, Sisir Kumar
Bestwick, Charles
Campbell, Fiona
Cruickshank, Morven
Farquharson, Freda
Holtrop, Grietje
Horgan, Graham
Louis, Petra
Moar, Kim-Marie
Russell, Wendy R.
Scobbie, Lorraine
Hoggard, Nigel

January 2020

Acknowledgements We are grateful to the Scottish Government Rural and Environment Science and Analyt...

Inclusion of Allium sativum in Yogurt and its Effects on Inhibition of Diabetes and Hypertension-associated by Enzymes in vitro

Amirdivani, Shabboo

June 2015

The effects of Allium sativum on yogurt formation and subsequent storage (4°C, up to 28 days) on pro...

Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Neacsu, Madalina
Christie, James S.
Duncan, Gary J.
Vaughan, Nicholas J.
Russell, Wendy R.

September 2022

Funding: This research was funded by the Scottish government’s Rural and Environment Science and Ana...

Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health

Iriondo-DeHond, Amaia
Blázquez-Duff, José Manuel
Castillo, M. Dolores del
Miguel, Eugenio

September 2020

This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.The aim o...

Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis

Pereira, Eliana
Barros, Lillian
Ferreira, Isabel C.F.R.

January 2013

The purpose of the inclusion of fruit (natural additives) in yogurt aims to increase its antioxidant...

Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

Sayegh, Marietta
Ni, Qian Qian
Ranawana, Viren
Raikos, Vassilis
Hayward, Nicholas J
Hayes, Helen
Duncan, Gary
Cantlay, Louise
Farquharson, Freda
Solvang, Michael
Horgan, Graham
Louis, Petra
Russell, Wendy
Clegg, Miriam
Thies, Frank
Neacsu, Madalina

August 2023

Funding: We acknowledge financial support from The Scottish Government’s Rural and Environment Scien...

A systematic review of the effect of yogurt consumption on chronic diseases risk markers in adults

Dugrenier, Marilyn
Lapointe, Annie.
Lamarche, Benoît
Dumas, Audrée-Anne
Desroches, Sophie
Provencher, Véronique

November 2016

Purpose: We reviewed randomised controlled trials (RCTs) that have assessed the effects of yogurt c...

Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets

Moore, Jennifer
Horti, Annabelle
Fielding, Barbara

November 2018

Objectives: To comprehensively survey the sugar and nutrient contents of yogurt products available i...

Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Vassilios Raikos
He Ni
Helen Hayes
Viren Ranawana

December 2018

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compound...

Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability

Raikos, Vassilios
Pirie, Lynn
Gürel, Sati
Hayes, Helen

March 2021

This research was funded by the Scottish Government’s Rural and Environment Science and Analytical S...

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Boeck, Theresa
Sahin, Aylin W.
Zannini, Emanuele
Arendt, Elke K.

October 2021

Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnat...

Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera

Hekmat, Sharareh
Morgan, Kathryn
Soltani, Mohammad
Gough, Robert

April 2015

The purpose of this study was to establish new food products that increase the nutritional value and...

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Adnan Amjad
Muhammad Sameem Javed
Aneela Hameed
Ammar Ahmad Khan
Muhammad Rizwan Amjad
Syeda Aimen Ali
Muhammad Asadullah
Ali Raza

January 2021

Results of current study reported that increase in addition of barley bran in yogurt containing bifi...

Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage

Raikos, Vasillios
Ni, He
Hayes, Helen Elizabeth
Ranawana, Viren

December 2018

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

He Ni
Helen E. Hayes
David Stead
Vassilios Raikos

October 2018

In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to refo...

Anthocyanin-enriched bilberry extract attenuates glycaemic response in overweight volunteers without changes in insulin

Alnajjar, Mahasin
Barik, Sisir Kumar
Bestwick, Charles
Campbell, Fiona
Cruickshank, Morven
Farquharson, Freda
Holtrop, Grietje
Horgan, Graham
Louis, Petra
Moar, Kim-Marie
Russell, Wendy R.
Scobbie, Lorraine
Hoggard, Nigel

January 2020

Acknowledgements We are grateful to the Scottish Government Rural and Environment Science and Analyt...

Inclusion of Allium sativum in Yogurt and its Effects on Inhibition of Diabetes and Hypertension-associated by Enzymes in vitro

Amirdivani, Shabboo

June 2015

The effects of Allium sativum on yogurt formation and subsequent storage (4°C, up to 28 days) on pro...

Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Neacsu, Madalina
Christie, James S.
Duncan, Gary J.
Vaughan, Nicholas J.
Russell, Wendy R.

September 2022

Funding: This research was funded by the Scottish government’s Rural and Environment Science and Ana...

Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health

Iriondo-DeHond, Amaia
Blázquez-Duff, José Manuel
Castillo, M. Dolores del
Miguel, Eugenio

September 2020

This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.The aim o...

Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis

Pereira, Eliana
Barros, Lillian
Ferreira, Isabel C.F.R.

January 2013

The purpose of the inclusion of fruit (natural additives) in yogurt aims to increase its antioxidant...

Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

Sayegh, Marietta
Ni, Qian Qian
Ranawana, Viren
Raikos, Vassilis
Hayward, Nicholas J
Hayes, Helen
Duncan, Gary
Cantlay, Louise
Farquharson, Freda
Solvang, Michael
Horgan, Graham
Louis, Petra
Russell, Wendy
Clegg, Miriam
Thies, Frank
Neacsu, Madalina

August 2023

Funding: We acknowledge financial support from The Scottish Government’s Rural and Environment Scien...

A systematic review of the effect of yogurt consumption on chronic diseases risk markers in adults

Dugrenier, Marilyn
Lapointe, Annie.
Lamarche, Benoît
Dumas, Audrée-Anne
Desroches, Sophie
Provencher, Véronique

November 2016

Purpose: We reviewed randomised controlled trials (RCTs) that have assessed the effects of yogurt c...

Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets

Moore, Jennifer
Horti, Annabelle
Fielding, Barbara

November 2018

Objectives: To comprehensively survey the sugar and nutrient contents of yogurt products available i...

Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Vassilios Raikos
He Ni
Helen Hayes
Viren Ranawana

December 2018

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compound...

Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability

Raikos, Vassilios
Pirie, Lynn
Gürel, Sati
Hayes, Helen

March 2021

This research was funded by the Scottish Government’s Rural and Environment Science and Analytical S...

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Boeck, Theresa
Sahin, Aylin W.
Zannini, Emanuele
Arendt, Elke K.

October 2021

Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnat...

Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera

Hekmat, Sharareh
Morgan, Kathryn
Soltani, Mohammad
Gough, Robert

April 2015

The purpose of this study was to establish new food products that increase the nutritional value and...

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Adnan Amjad
Muhammad Sameem Javed
Aneela Hameed
Ammar Ahmad Khan
Muhammad Rizwan Amjad
Syeda Aimen Ali
Muhammad Asadullah
Ali Raza

January 2021

Results of current study reported that increase in addition of barley bran in yogurt containing bifi...

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Abstract

Extracted data

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Abstract

Extracted data

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