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 …

Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential
associated with considerable amounts of dietary fibers and polyphenols. These compounds …

Addition of low-methoxyl pectin (LMP) was observed to reduce whey loss, improve firmness,
rheology, quality and overall liking of low-fat set-yoghurt. LMP addition increased soluble …

The choices for dairy products have increased in recent years because of medical
recommendations or lifestyle preferences. This study was set out to assess the importance of …

This research aimed to evaluate the waste product of cold pressed hazelnut oil for the
fortification of kefir beverage. Hazelnut cake was processed to a drinkable beverage that is …

This study aimed to evaluate the effects of sea buckthorn on the fermentative properties of
different lactic acid bacteria (LAB) and physicochemical characteristics of fermented milk …

Fermenting yogurt with plant-based ingredients for nutritional and health benefits is an
emerging trend. The growth kinetics, metabolomics changes, and antioxidant activity of …

The aim of this study was to investigate the impact of different concentrations (0.5% and
1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on …

Recently, there is an increasing demand for functional yoghurts by consumer, especially
those produced through the incorporation of food of plant origin or its bioactive components …

With the purpose of developing an alternative set yogurt with high consumer acceptability,
passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and …