The positive impact of probiotic strains on human health has become more evident than ever
before. Often delivered through food, dietary products, supplements, and drugs, different …

Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation
of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such …

The inhibitory effects of four hydrocolloids, including alginic acid, pectin,
carboxymethylcellulose sodium salt, and chitosan on the formation of two typical toxic …

The functional foods market has experienced a rapid rise in the last few years because of
the increased interest of consumers in adopting a healthy lifestyle. The application of …

A novel wild Lactobacillus plantarum 60 with strong antioxidant activity was isolated from
Kefir and identified morphologically and genetically. The goat milk fermented with L60 was …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …

In recent years there has been an increase in the supply and variety of dairy products with
probiotic claims; the objective of this paper was to evaluate the perception and profile of …

Although the connection between color formation and protein deterioration reactions such
as oxidation and Maillard reaction is well known there is no information on such effects …

Sensory characteristics of products play an essential role on the consumer's acceptability,
preference and consuming behavior choice. The sensory profiles and consumer hedonic …