On-the-go beverages that may deliver health, increase stamina, reduce stress and provide
longevity have captivated consumers and catapulted the food industry into the era of …

Processing mango (Mangifera indica L.) is one of the ways of minimizing post-harvest
mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to …

The existence of an enormous list of traditional fermented foods produced and consumed
globally may be considered as the genesis of non-dairy probiotic products. While LABs used …

Background: Cereal-based beverages can provide essential nutrients and phytochemicals
as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or …

In this study, the effect of adding different percentages of malt extract (1.5, 3, 4.5, 6% v/v) to
apple juice on the survival of the probiotic bacterium Lactobacillus plantarum during four …

In this study, the effect of adding different percentages of malt extract (1.5, 3, 4.5, 6% v/v) to
apple juice on the survival of the probiotic bacterium Lactobacillus plantarum during four …

Fruit juices could be served as the suitable media for cultivating probiotic bacteria when
consumed in enough amounts exert their health benefits. Therefore the present study was …

از مزایای استفاده از میوه و سبزی به عنوان محیط پایه برای تولید نوشیدنی‏ های پروبیوتیک،‏ می‏
توان به عدم محدودیت مصرف توسط افراد خاص به دلیل فقدان لاکتوز و کلسترول و همچنین غنی بودن …‎