Background Yogurt is one of the nutrient-rich fermented dairy products that support the
human gut microbiome. It has also been one of the most consumed dairy products around …

Air-frying is an innovative technique for food frying that uses hot air circulation to prepare
healthy products. The objectives of this study were to establish simplified models to reflect …

In recent years, agro-industrial by-products derived from processing and consumption
mainly of fruits have become an important source of bioactive products, as fiber with or …

Food waste and by-products have attracted attention in recent years due to the reduction of
food resources and the negative impact on the environment of current production and …

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima
fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added …

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries
dry polyphenolic extract and new preparation of resistant starch. The additives were …

This study evaluated the technological viability of yogurt with the addition of green-banana
biomass (Musa spp.) considering the resistant starch (BBV) as a potential prebiotic …

Flavored yogurt which includes fruit yogurt is more popular with consumers, the addition of
fruit to yogurt improves the flavor making the yogurt product more appealing to consumers …

BACKGROUND The aim of this study was to investigate the effects on some
physicochemical properties and starter cultures of yogurts enriched with vitamins at different …

Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative
perceptions among consumers. As food industry players strive towards satisfying …