It is a practice to add microalgae into plain and probiotic fermented milks in order to promote
the functionality of these products via their direct health effects as well as the enhancing …

In recent years, the development of healthier foods, richer in nutraceutical or functional
compounds, has been in great demand. Microalgae are attracting increasing attention, as …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

AbstrAct Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …

In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture
(autochthonous or commercial) on physicochemical properties, degree of proteolysis …

Paraprobiotics are inactivated probiotics that exert various health and technological benefits
making them suitable for production of functional yogurt. In the present study, probiotic …

Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …

The feasibility of manufacturing yoghurts with three prebiotics, ie, fructooligosaccharides
(FOS), galactooligosaccharides (GOS) or lactulose added at two concentrations (2 and 4 …

Viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d
storage in yoghurt made from four commercial starter cultures. The titratable acidity, pH and …

Functional foods are among the topical issues in nutrition, nutritional foods, medicine and
health fields. Considering the unique properties of Spirulina platensis, it can be used to …