The botanical family Lamiaceae, which comprises around 230 genera and 7100 species
worldwide, is of great importance for medicine, cooking, cosmetics, and the cultivation of …

Currently, costumers seek foods that contain natural ingredients in their composition.
Moringa oleifera is seen with potential for food use, making it an attractive alternative for …

Reduced-fat labneh, while offering health benefits, often presents a challenge due to its
diminished nutritional profile compared to full-fat varieties. Microalgae, such as Spirulina …

Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified
with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 …

In this research, the microbiological, physicochemical, rheological, textural, sensory
properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained …

The effect of adding dried mushroom powder as a source of antioxidants and fiber at level
1.0, 2.0 and 3.0% on physiochemical and sensory properties of low-fat yoghurt was studied …

This study was planned to use mandarin peel powder (MPP) as a natural source of bioactive
components for the manufacturing of functional Labneh. To achieve this proposal, four …

The aim of this study was to evaluate the effect of addition of oat and chickpea powders on
the rheological, physicochemical and sensory characteristics of yogurt. Yogurt was fortified …

The aim of this study was to investigate the effect of different levels of mushroom stalk
powder (1.0%, 2.0%, and 3.0%) on the viability of probiotic starter culture, physicochemical …

There has been a high level of attention given to supplementation of Labneh with probiotic
bacteria and papaya's pulp fibers powder (PPFP) as a prebiotic. This is because PPFP is a …