Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory
properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose …

Background: Microorganism buildup is one of the most critical issues encountered with soft
denture liner materials. The buildup of the fungus Candida albicans results in a disease …

In this study illustrated that LGEO (Cymbopogon citratus) had antimicrobial activity
influenced of G–ve and G+ ve bacteria like E. coli, S. Typhi, B. subtilis and Staph. aureus. In …

Cancer is defined as the accumulation of abnormal cells that are formed by cell proliferation
and cause damage to all organs. According to reports from the World Health Organization …

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits.
Yogurt is produced by starter culture consisting of Streptococcus thermophilus and …

ABSTRACT Introduction and Aim: Bacteriocins are antimicrobial peptides that have
bactericidal and/or bacteriostatic activity against other bacteria. The aim of this study was to …

There are challenges in the utilization of soybean‐based foods due to undesirable
associated flavors. This study aimed to prepare soybean based yoghurt with different …

Pandemi COVID-19 telah berakhir yang menyebabkan sebagian masyarakat tersadar akan
pentingnya kesehatan dan mengonsumsi pangan yang sehat. Pangan fungsional …

The food industry is now developing food products along consumer's preference for safe
food with an extended shelf life. Synthetic preservatives are considered to have an adverse …