Spirulina platensis, a microalga known for its exceptional nutritional value, especially its
bioactive compounds and protein content, holds promise for incorporation into functional …

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The
objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial …

In this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-
culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with …

The viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum
BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The …

The aim of this study was to enhance the growth and activity of probiotic bacteria
(Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus …

Spirulina platensis, the most popular microalgae species known for its high protein content
and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for …

The effects of proportion of cow's milk to soymilk (100: 0, 75: 25, 50: 50, 25: 75, 0: 100),
probiotic bacteria (Lactobacillus acidophilus LA‐5 or Lactobacillus casei L‐01) and natural …

Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-
uniform distribution with undesirable odor and flavor. Through homogenization (200±10 …

The effect of probiotic cultures of lactic acid bacteria in the absence and presence of Inulin
on the quality of wheyless Domiati-like cheese made from dry dairy ingredients was …

Increasing incidence of food-borne disease along with its social and economic
consequences have led to conducting extensive research in order to produce safer food and …