We focused on assessing the antimicrobial effects of functional yoghurts supplemented with
clove and probiotics. The formulation of aqueous clove extract (ACE) incorporated with …

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

Summary Bacillus coagulans 13002 (13002) as a new potential starter was incorporated
into the yoghurts for fermentation in this study. We compared three groups of yoghurt …

Frozen yoghurt can be regarded as a healthy alternative to plain ice cream. This study
investigates the isolation and identification of beneficial bacterial isolates from Laban …

Spray-drying transforms functional yogurt into yogurt powder quickly and efficiently,
maintaining product quality and enhancing storage stability. This process also adds value to …

Novel functional food products might be an easy accessible and eligible approach to help
reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing …

The present study reports the physicochemical, textural profile, microbial, antioxidant, and
sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result …

This study was performed to develop a functional synbiotic yoghurt enriched with
Lactobacillus brevis KU200019 and fructooligosaccharides (FOS). The yoghurts were …

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

Fermented dairy products have long been associated with positive health benefits. The
present study was undertaken to evaluate the physicochemical and sensory properties …