Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria,
usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf …

Probiotic foods products are a fast growing area of functional food, as found to be strongly
accepted by the consumers. The application of probiotics in dairy products is already …

Dairy products that contain probiotic bacteria are those that are produced with various
fermentation methods, especially lactic acid fermentation, by using starter cultures and those …

The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and
thickener agent on the probiotic viability and physicochemical properties of stirred bio …

Fermentation is a classic industrial process that can be applied as an efficient strategy to
increase the release of bioactive compounds with antioxidant and antidiabetic activities. This …

The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster
flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was …

This study aims to assess the quality attributes of lentil flour fortified yoghurt during cold
storage (6±2° C) for 21 days. Yogurt formulation was based on the addition of roasted and …

The stability of probiotic yogurts added with glucose oxidase and packaged in different
plastic packaging systems that present different oxygen permeability transfer rates (0.09, 0.2 …

Levan, a class of fructan with complex structure, has been found to have potential as a
prebiotic. In this study, the polysaccharide was produced by in vitro catalysis (Cata-lev) …

The influence of Potentilla anserine polysaccharide (PAP) on microbial viability,
physicochemical properties, sensory characteristics and antioxidant activities in probiotic …