Significant research has been conducted on using natural plant-based homogenates
(NPBH) as additives to improve the quality of yogurt. This paper reviews the effects …

Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …

Fermented foods are sensitive to the production conditions because of microbial and
enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and …

This study focused on the development of a yogurt with an improved structure, texture and
antioxidant activity level, by using apple pomace (AP) powder that was obtained in large …

The aim of this study was to verify aspects related to the physical and sensory characteristics
of skyr yogurt formulations with addition of mango pulp, fructooligosaccharide (FOS), and …

Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides
probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis …

Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial
nutritional value and a myriad of health benefits, particularly pertaining to the digestive …

Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic
formulations with large amounts of oil. The aim of our study was to prepare biphasic …

Lactobacillus delbrueckii ssp. bulgaricus M-58 (M58) and Streptococcus thermophilus S10
(S10) are both dairy starter strains known for their favorable fermentation characteristics …

Texture is one of the main characteristics involved in the acceptance of yogurt and must be
monitored for the quality control of the product and for the adequate layout of the processing …