Highlights•There is a growing demand for probiotic enriched non-bovine dairy
products.•Among these products, goat milk dominates as the main probiotic carrier.•Non …

The need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity
and functioning of gut microbiota has led to the development of new nutraceuticals …

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 recently isolated Lactobacillus paracasei K5 (a potential probiotic) was immobilized on
delignified wheat bran (DWB) and was used to produce a functional pomegranate beverage …

Growing interest in the development of innovative functional products as ideal carriers for
synbiotics, eg, nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the …

The valorization of food wastes and byproducts has become a major subject of research to
improve the sustainability of the food chain. This narrative review provides an overview of …

Biochemical events that start with cheese production and continue throughout ripening are
directly related to flavour development in cheese. These reactions are also affected by the …

Traditional alcoholic extraction from by-products always discards insoluble fiber-rich
residues, generating a new 'waste'stream. To recover these alcohol-insoluble residues …

Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for
sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on …

Featured Application Novel functional dairy product. Abstract The aim of the present study is
the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously …