Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide
produced via milk fermentation. The production process involves a standard starter culture of …

In recent years, quinoa gained increased attention due to its great adaptability to harsh
environmental conditions, high nutritional values and high preference as ingredients of …

Response surface methodology was applied to produce synbiotic yogurt containing
Lactobacillus acidophilus and flaxseed with a high probiotic count and superior …

Yogurt is a popular product worldwide partly because of the health-promoting effects of the
probiotics that it contains. Probiotics with high survivability constitute a promising direction …

The enrichment of commonly consumed foods with bioactive components might be helpful in
promoting health and reducing the risk of disease, so the enrichment of probiotic fermented …

This study investigated the impact of supplementing goats' milk with quinoa extracts, in the
range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced …

Milk standardization with solids (ie, nonfat milk solids, MSNF) for yogurt manufacture is
traditionally achieved by the addition of skim milk powder (SMP). However, the addition of …

Texture is one of the main characteristics involved in the acceptance of yogurt and must be
monitored for the quality control of the product and for the adequate layout of the processing …

Nowadays, consumers' attention to the functional foods has increased significantly. In this
study, the effect of different concentration (0.5, 1, and 2%) of P. ovata Forsk seed mucilage …

Pyroglutamic acid (pGlu) influences the aromatic and sensory properties of foods and has
several benefits for human health. The presence and kinetics of pGlu formation in fermented …