It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

Microbiomes provide key contributions to health and potentially important therapeutic
targets. Conceived nearly 30 years ago, the prebiotic concept posits that targeted …

There is growing attention to the functional dairy research area, which has focused on the
incorporation of probiotics into dairy products. In response, the objective of the present work …

Texture and flavour are the key attributes determining sensory quality and are highly
affected by starter cultures. A selection of phenotypic strains is needed to create diverse …

Hydrocolloids, as quintessential quality improvers in food, exhibit irreplaceable functional
characteristics, especially in yogurt production. Various types of hydrocolloids demonstrate …

Purpose The purpose of this study is to investigate the viability of probiotics,
physicochemical and sensory properties of reduced fat synbiotic ice cream …

Cow milk proteins is one of the major food allergens, and some probiotics can abate
allergenicity to some extent. Lactiplantibacillus plantarum AHQ‐14 isolated from the …

BACKGROUND While low‐fat yogurt offers numerous health benefits, its texture and
sensory qualities are poor. This study aimed to investigate the effects of γ‐polyglutamic acid …

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a
functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat …

Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı
oranlarda (% 5,% 7.5,% 10) çilek püresinin yanı sıra% 7.5 oranında şeker ilave edilmiş ve …