In recent years, utilization of Rhus coriaria L.(sumac) is upgrading not only in their culinary
use and human nutrition, but also in the pharmaceutical industry, food industry and …

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

Sažetak Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that
enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a …

The aim of the study was to assess the potential of milk from herbal blend-fed cows to be
used for the production of yogurts exhibiting increased antioxidant potential with regard to …

This study investigated how enzymatically modified lysozyme added to yogurt can improve
its antioxidant activity and quality properties during cold storage. For this purpose, hen egg …

The purpose of the current study was to evaluate the impact of different concentrations of
clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis …

Background The aim of this study is to increase the consumption acceptability of yogurt and
to improve its functional properties by using red pepper (Capsicum frutescens L.) powder …

Along with the development of COVID-19 cases, health maintenance efforts to maintain and
increase endurance are significant. Healthy living efforts that need to be implemented are by …

Özet Yiyeceklerde arzulanmayan koku ve aromaların ortadan kaldırılması için doğal veya
yapay olarak yetişen bitkiler, yiyeceklerin aromalarını iyileştirmek veya güçlendirmek için …

Plants grown naturally or artificially to eliminate undesirable odors and aromas in food have
been a method used to improve or strengthen the aromas of foods, from the times when …