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This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
Fructose exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose). Free fructose is a ketonic simple sugar and one of the three dietary monosaccharides absorbed directly by the intestine. When fructose is consumed in the form of sucrose, it is digested (broken down) and then absorbed as free fructose.
Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.. FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose.
Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]
Delivery of Yakult drinks on a Yakult-branded bicycle in Fukushima City, Japan, 2009. In 2006, a panel appointed by the Netherlands Nutrition Center (Voedingscentrum) to evaluate a marketing request by Yakult found sufficient evidence to justify claims that drinking at least one bottle of Yakult per day might help improve bowel movements for people who tend to be constipated and might help ...
The absence of fructokinase results in the inability to phosphorylate fructose to fructose-1-phosphate within the cell. As a result, fructose is neither trapped within the cell nor directed toward its metabolism. [11] Free fructose concentrations in the liver increase and fructose is free to leave the cell and enter plasma.
[37]: 58 In general, plant inulins contain between 2 and 70 fructose units [37]: 58 or sometimes as high as 200, [38]: 17 but molecules with less than 10 units are called fructo-oligosaccharides, the simplest being 1-kestose, which has two fructose units and one glucose unit. Bacterial inulin is more highly branched (more than 15% branching ...
Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. [1] These include added carbohydrates ( monosaccharides and disaccharides ), and more broadly, sugars naturally present in honey , syrup , fruit juices and fruit juice concentrates.