Consumer interest in healthy lifestyle and health-promoting natural products is a major
driving force for the increasing global demand of biofunctional dairy foods. A number of …

The increasing research on science and innovation has shifted consumer awareness from
conventional to functional foods that are more nutritious and healthier. The ideation of …

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

The probiotic dairy products have become the fastest growing in functional foods market in
response to the increasing numbers of consumers interested in improving their health …

The last two decades have seen food science progress in leaps and bounds through
innovation and technology. During the same time, consumers' awareness on food has …

The susceptibility of probiotics to high temperature and low pH remains a major challenge in
food industries. Numerous commercially available probiotic products were reportedly …

Saccharomyces boulardii is unique probiotic and biotherapeutic yeast, known to survive in
gastric acidity and it is not adversely affected or inhibited by antibiotics or does not alter or …

More than 6 billion bacteria and other microorganisms live in the adult oral cavity. As a result
of any deleterious effect on this community, some microorganisms will survive better than …

This study evaluated the effect of microencapsulation and addition of mango peel powder on
the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent …

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and
Industrial Applications, a team of distinguished researchers delivers an insightful exploration …