In recent decades, functional foods with ingredients comprising probiotics, prebiotics and
postbiotics have been gaining a lot of attention from scientists. Probiotics and postbiotics are …

The objective of the present chapter was to demonstrate the state of the art in the recent
advances in nutritional and functional components of dairy products research. In this …

A comparison between the most investigated alginate-based encapsulating agents was
performed in the current study. Here, the survivability of Lactobacillus plantarum …

The research reported in this article is based on the hypothesis that crosslinking of starch
can make it a potential wall material for targeted delivery of probiotics by altering its …

Ice cream is a product with peculiar textural and organoleptic features and is highly
appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal …

The objective of this study was to investigate the effects of adding dietary fibre‐rich by‐
products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐and grain …

This research verified the behavior of Lactobacillus rhamnosus and Lactobacillus casei
added to ice cream in free form or encapsulated with alginate-chitosan by comparing …

In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps
were added to probiotic goat milk ice cream formulations containing Lactobacillus casei (L …

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment
of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this …

Objectives The aim of this study was to evaluate the effect of the consumption of yogurt,
enriched with Bifidobacterium and Lactobacillus 4.8× 10 10 (CFU) on the symptoms of …