Due to the high utilization rate of dairy products, enrichment of these products will
successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and …

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

Abstract Probiotic Lactobacillus casei Zhang as an adjunct culture for the production of
stirred yogurt was studied. The effects of adding this strain on the rheology, texture …

Pumpkin polysaccharide was extracted with hot water. Then the protein in the
polysaccharide was removed by Sevage method, and finally the pumpkin polysaccharide …

In order to study the mechanism of high viscosity of Sayram ketteki yoghurt, the growth,
acidification properties, in situ exopolysaccharides (EPS) production of Lactobacillus …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality,
antioxidant activity, and storage stability of yogurt, to determine its possible application as a …

The goal of this review is to provide an overview of the current findings on the major
carotenoids and their content in pumpkin products and by-products. The content of total …

In this study, probiotic gel fermentation and functional characteristics of reduced sugar
yoghurt with red beetroot bioactive components and steviol glycosides from Stevia …