Yogurt contained phycocyanin, owes its consumer satisfaction to their health benefits.
Phycocyanin may have inhibitory effects on yogurt cultures duo to its antibacterial properties …

Probiotics are of great economic importance mainly because of the various health benefits it
offers. It is important for the probiotics to maintain its viability and health-promoting …

The main objective of the present study was to evaluate the influence of encapsulation by
extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey …

The objective of this work was to develop and optimize an alternative make process for
Greek-style yogurt (GSY), in which the desired level of protein was reached by fortification …

Soymilk is a widely consumed food rich in lipids and proteins. The lipids are stored in a
subcellular organelle known as oleosomes (oil bodies). Conventionally, soymilk is …

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from
bambara groundnut and soybean milks were studied. Milks were prepared from bambara …

Shrimp paste is a traditional Chinese fermented food. To understand the relationship
between microbial composition and flavor formation during the fermentation process, high …

The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was
investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and …

Vitamin enrichment in fermented dairy products through the intervention of vitamin-
producing probiotic strains during fermentation is a novel approach in the field of …

Se han estudiado y analizado las propiedades fisicoquímicas y de flujo de un yogur
enriquecido con ácidos grasos poli-insaturados omega-3 en microcápsulas a dos …