Functional foods are classified as traditional or staple foods that provide an essential
nutritional level and share potentially positive effects on host health, including the reduction …

The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food …

Conjugated linoleic acid (CLA) is a functional food ingredient with prebiotic properties that
provides health benefits for various human pathologies and disorders. However, limited …

This study evaluated the effect of the supplementation of total dietary fiber from apple,
banana or passion fruit processing by-products on the post-acidification, total titratable …

Sour cream is a dairy product with good potential to act as a food carrier for probiotic
bacteria. The effect of probiotic cultures on the quality of sour cream from dry dairy …

Conjugated linoleic acid (CLA), a bioactive fatty acid that provides various physiological
benefits, has gained increasing attention in the food industry, and various studies have …

Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers are present in
foods derived from ruminants as a result of the respective linoleic acid (LA) and α-linolenic …

The effects of açai pulp addition and different probiotic bacteria on the fatty acid profile of
stirred yoghurt were examined. Skim milk was divided into two groups: one containing açai …

Development of dairy organic probiotic fermented products is of great interest as they
associate ecological practices and benefits of probiotic bacteria. As organic management …

Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere,
particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol‐lowering …