{"article_url":"https://newsverum.com/pt/news/penn-state-lentil-protein-fat-texture-yogurt-2026","block":{"description":{"ar":"جعل LPP5-10 المعالج بألكالاز قوام زبادي الحليب الخالي من الدسم أقرب إلى زبادي الحليب كامل الدسم.","de":"Alcalase-behandeltes LPP5-10 machte die Textur von Magermilchjoghurt ähnlicher zu Vollmilchjoghurt.","en":"Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt.","es":"LPP5-10 tratado con alcalasa acercó la textura del yogur desnatado a la del yogur de leche entera.","fr":"Le LPP5-10 traité par alcalase a rapproché la texture du yaourt au lait écrémé de celle du yaourt au lait entier.","pt":"LPP5-10 tratado com alcalase aproximou a textura do iogurte desnatado à do iogurte integral.","tr":"Alcalase ile kısmen hidrolize edilen LPP5-10, yağsız süt yoğurdunun dokusunu tam yağlı süt yoğurduna yaklaştırdı."},"id":"lentil-protein-yogurt-study","items":[{"date":"2026-10-12","description":{"ar":"أفادت بنسلفانيا بنتائج تأثير LPP5-10 المشتق من العدس في قوام الزبادي.","de":"Penn State berichtete über die Wirkung von Linsen-LPP5-10 auf die Joghurttextur.","en":"Penn State reported the yogurt-texture effects of lentil-derived LPP5-10.","es":"Penn State informó sobre los efectos de LPP5-10, derivado de lentejas, en la textura del yogur.","fr":"Penn State a présenté les effets du LPP5-10 issu de lentilles sur la texture du yaourt.","pt":"A Penn State relatou os efeitos do LPP5-10 derivado de lentilha na textura do iogurte.","tr":"Penn State, mercimek proteininden geliştirilen LPP5-10'un yoğurt dokusundaki etkisini bildirdi."},"label":{"ar":"تقرير بحثي","de":"Forschungsbericht","en":"Research report","es":"Informe de investigación","fr":"Compte rendu de recherche","pt":"Relato de pesquisa","tr":"Araştırma duyurusu"},"status":"occurred"}],"methodology":{"ar":"يذكر المصدر إضافة مخبرية بنسبة 0.05% وقدرة احتفاظ بالزيت 752%/174%؛ ولا يعني ذلك تكافؤاً غذائياً مع الدهون.","de":"Die Quelle nennt eine Laborzugabe von 0,05 % und Ölaufnahmewerte von 752 %/174 %; daraus folgt keine ernährungsphysiologische Gleichwertigkeit mit Fett.","en":"The source reports a 0.05% laboratory addition and 752%/174% oil-holding values; these do not imply nutritional equivalence to fat.","es":"La fuente informa de una adición experimental del 0,05 % y valores de retención de aceite del 752 %/174 %; esto no implica equivalencia nutricional con la grasa.","fr":"La source indique un ajout expérimental de 0,05 % et des valeurs de rétention d’huile de 752 %/174 %; cela ne signifie pas une équivalence nutritionnelle avec les graisses.","pt":"A fonte relata adição experimental de 0,05% e retenção de óleo de 752%/174%; isso não significa equivalência nutricional à gordura.","tr":"Kaynak laboratuvar deneyinde yüzde 0,05 ekleme oranı ve yüzde 752/174 yağ tutma oranlarını bildiriyor; bu besinsel yağ eşdeğerliği değildir."},"sourceUrls":["https://www.psu.edu/news/research/story/modified-lentil-protein-mimics-fat-non-fat-yogurt-researchers-report"],"title":{"ar":"اختبار بروتين العدس في الزبادي الخالي من الدسم","de":"Linsenprotein-Test in fettfreiem Joghurt","en":"Lentil-protein test in nonfat yogurt","es":"Prueba de proteína de lenteja en yogur sin grasa","fr":"Essai de protéine de lentille dans un yaourt sans matière grasse","pt":"Teste de proteína de lentilha em iogurte sem gordura","tr":"Yağsız yoğurtta mercimek proteini deneyi"},"type":"events","updatedAt":"2026-10-15T23:39:31Z"},"version":1}