This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in
the development of value-added yogurt. Pumpkin peel resulting from food processing …

A total of nine yoghurt samples purchased from the Kingdom of Lesotho were evaluated for
their pH, titratable acidity, syneresis and sensory profiles following standard procedures. The …

In this study, the changes in pH, titratable acidity, and organic acid contents of yoghurts
produced under three different magnetic field intensities were investigated during the …

The study's objective was to investigate changes in the fatty acid composition of cow milk in
general and in 80 Romanian Spotted cows' husbandry and feeding systems in particular …

Researchers and food manufacturers are investigating the use of fruit and vegetable by-
products as nutrient-dense food ingredients in response to increasing consumer requests for …

Sugarcane bagasse is a by-product of sugarcane processing and it is rich in insoluble
dietary fibers. The objective of this study was to develop cookies enriched with sugarcane …

Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm
mainly distributed in Asia. Due to its numerous applications, it has been considered an …

This study was designed to evaluate some properties of fruit yoghurts made with adding
carrot and guava pulp during storage. The obtained results revealed that, the pH was …

This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in
the development of value-added yogurt. Pumpkin peel resulting from food processing …

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 …