Probiotic foods are reported to provide several health benefits, as they help in maintaining a
good balance and composition of intestinal flora, and increase the resistance against …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

It is a practice to add microalgae into plain and probiotic fermented milks in order to promote
the functionality of these products via their direct health effects as well as the enhancing …

Due to the undeniable role of starch in nutrition, 60–70% of total energy consumed by most
people around the world is provided by starch‐based foods. Because of the low price and …

Milk is considered to be the only foodstuff that contains approximately all different
substances known to be essential for human nutrition. In terms of cancer risk, dairy foods …

Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi
chinensis), mangosteen fruit, kombucha, and dairy products like kefir. Dairy products …

The addition of prebiotics such as oligofructose to yogurt can result in a product with
consumer benefits, since they stimulate growth of benefic bacteria present in the intestine …

Skin is the largest organ of the body and is constantly exposed to physical, chemical,
bacterial, and fungal challenges. It is well known that probiotics are helpful for specific …

The history of fermented foods used by humans can be traced back to centuries. The
medicinal as well as flavor enhancing properties of fermented foods are mainly due to the …

Nowadays, fermented milk products such as yogurt, kefir, buttermilk, and acidophilus milk
are gaining increasing attention. Fermented milks containing probiotics could be used to …