The functional food sector has shown tremendous growth in recent years with the
application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in …

The development of a suitable technology for the production of probiotics is a key research
for industrial production, which should take into account the viability and the stability of the …

In the industrialized world, functional foods have become a part of an everyday diet and are
demonstrated to offer potential health benefits beyond the widely accepted nutritional …

Consumer demands for foods promoting health while preventing diseases have led to
development of functional foods that contain probiotic bacteria. Fermented dairy products …

Select lactic acid bacteria (LAB); Lactobacillus plantarum, L. casei and L. acidophilus were
targeted for enhancing bioactives and flavor volatiles of cashew apple juice (CAJ) that is an …

Over the last decade, fruit juice consumption has increased. Their rise in popularity can be
attributed to the belief that they are a quick way to consuming a dietary portion of fruit …

Microbial fermentation is an indigenous process known to be adapted for centuries by
different communities and folks for the improvement of the quality of the food. Quality …

The major probiotic foods available in market are milk based products. Alternatively, fruit and
vegetable juices represent promising carrier for probiotic bacteria; however, probiotic …

In this study, ten strains of Lactobacillus were used to assess the in vitro metabolism of
elderberry juice polyphenols. Total polyphenolic compounds increased after starter addition …

This study evaluated the conversion of bioactive substances and phytochemicals in the 96 h
of fermented Citrus juice by L. brevis, L. plantarum, L. paracasei, and L. fermentium, results …