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

The pigment of riceberry rice is a natural ingredient with health benefit because of its rich
polyphenols, especially anthocyanins. This study evaluated the effect of 0.125–0.5%(w/w) …

Purpose This study aims to concentrate on quality improvement in plain yogurt production
process at company A through adjusting the factors affecting the acidity of the yogurt and …

The effect of type and level of two prebiotics (as fat replacers) on the quality attributes of low-
fat set yoghurt was firstly studied. Inulin or polydextrose, each at 1, 2 or 3 g/100 mL of …

Abstract Introduction. Analytical studies of Greek-style yoghurt manufacturing methods,
formation and physicochemical characteristics of acid milk gels and factors that define yogurt …

Yoghurt fortification with fruits and vegetables has high potential to improve the nutrients and
health promoting effects of the yoghurt. The effects of carrot juice (0, 10, 15 and 20%) and …

Abstract Purslane (Portulaca oleracea L.), belongs to Portulacacae family, and it probably
has the highest alpha-linolenic acid content (omega-3) among all green leafy herbs …

Psyllium husk gum (PHG) as an ideal fat replacer was utilized to improve the production of
an industrial low-fat yogurt gel. The combined effects of critical structural components (PHG …

The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to
fermentation during Greek yoghurt manufacturing was studied as a way of minimising acid …

This study investigated the impact of added white oat flour on structure, and acceptability of
goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY …