Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be
addressed during the development of functional food products. Several factors have been …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …

Probiotics and fermented milk products have attracted the attention of scientists from various
fields, such as health care, industry and pharmacy. In recent years, reports have shown that …

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its
high organic load. Thus, in order to mitigate the environmental concerns, a large number of …

The objective of the present study was to produce a novel frozen yogurt fortified with sea
buckthorn berries supported probiotic cells. Berries originated from Hippophae rhamnoides …

The present study describes the development of a novel functional beverage through the
application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) …

Lactobacillus casei ATCC 393 is an important probiotic strain widely known in dairy
technology. However, its capability to produce bioactive peptides from milk proteins has not …

This study investigated some biofunctional, structural, and tribological attributes of synbiotic
yoghurts produced using Lacticaseibacillus paracasei as probiotic, and galactofructose …

Fifteen cheese protein hydrolysates were produced by using four different proteases. Then,
the free amino acids (FAAs), molecular weight distribution (MWD), electronic tongue …