The bioactive ingredients in commonly consumed foods include, but are not limited to,
prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients …

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents,
thickeners and emulsifiers, have been immensely studied for improving the texture, taste …

This study aimed to determine whether mango juice can improve the viability of probiotics in
a fermented dairy‐based beverage whilst maintaining its quality characteristics …

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

Abstract Beta-glucan (BG), a polysaccharide comprised of interfacing glucose monomers
joined via beta-glycosidic linkages, can be defined as a type of dietary fiber with high …

In this study, bacterial viability, changes in gel matrix properties of functional yoghurts
produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef …

In this study, the effects of steviol glycosides as sugar substitute on the probiotic fermentation
and gelation properties of milk gels enriched with red beetroot (Beta vulgaris L.) bioactive …

Polysaccharide extracts (0.05~ 0.15% w/w) from Lactarius volemus Fr. were used as growth
factors and were incorporated into three different probiotic yoghurts. Yoghurts with …

In this study bifidogenic potential of cowpea extract on the fermentation of Bifidobacterium
animalis subsp. lactis in modified TPY (Tryptone Peptone Yeast Extract) broth and milk were …

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan
were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied …