The agro-food supply chain generates significant quantities of waste and byproducts
globally, influenced by regional socioeconomic conditions, policy frameworks, and …

The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt)
through fortification of microencapsulated flaxseed oil powder (MFOP). Four different …

El lactosuero (LS) es el subproducto líquido resultante de la coagulación de las proteínas
caseicas de la leche durante la preparación del queso; tiene una composición similar a la …

The effect of ultrasonication (US), shear mixing (SM) and high pressure homogenization
(HPH) on soybean (Glycine max L.) milk-produced set-type soybean yogurt was evaluated …

The physico-chemical parameters and kinetics of the volatile compounds during the
fermentation of Chinese Mao-tofu was investigated. The levels of water soluble proteins …

Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten,
and lactose. This study's objective was to formulate a cholesterol-free soymilk dessert (SOD) …

Changing market trend have paved the way for development of value-added products
fortified with plant-based constituents for supplementing their therapeutic potential. In sight …

Background: Dahi (curd) is one of the most popular fermented milk product which is known
for its unique flavor, solid characteristics and high nutritive and therapeutic values. Despite …

Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial
contamination. Its preservation is therefore key to its availability and safety. Soymilk was …

Paneer whey is an excellent source of high biological value proteins and essential nutrients
with unique properties. Because of these properties, whey have been “redicovered” and …