This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat)
on the physicochemical, rheological, and textural characteristics; sensory properties; and …

Background. Prebiotics are a category of nutritional compounds grouped together, not
necessarily by structural similarities, but by ability to promote the growth of specific beneficial …

The viability of probiotics during the harsh condition is always problematic, and therefore this
study was aimed to combat this defect by encapsulation of Lactobacillus reuteri in the dairy …

This study was aimed to enhance the survival of Lactobacillus rhamnosus during the hot
filling mode. For this purpose, quince seed mucilage was applied as a second coating …

In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological,
sensorial properties and probiotic viability of fermented milk beverages was studied. Bee …

This study evaluated the incorporation of Lactobacillus or an Enterococcus probiotic bacteria
into Wagashi cheese with a focus on their viability during production and storage, and their …

In this study, yogurt was initially flavored with some fruits and herbs groups. The consistency
of yogurt was increased by filtration and some stabilizers in order to give spreadable …

Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical,
nutritional, and sensory properties of these yoghurts were studied along 60 days of storage …

In this study, certain criteria pertaining to the quality of strained yoghurt produced from goat's
milk were studied over a period of 45days in storage. The titratable acidity of initial (set) and …

In this study, the yoghurt and bio-yoghurt were produced using probiotic bacteria (Lb.
gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 and/or Lb …