The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
CF Balthazar, JF Guimarães… - … Reviews in Food …, 2022 - Wiley Online Library
This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of …
G Wei, X Dai, B Zhao, Z Li, J Tao, T Wang, A Huang - Food Hydrocolloids, 2023 - Elsevier
Exopolysaccharides (EPS) produced by lactic acid bacteria considerably affect the texture of
yogurt. However, the mechanism underlying the improvement in texture is not well …
yogurt. However, the mechanism underlying the improvement in texture is not well …
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
X Wang, X Kong, C Zhang, Y Hua, Y Chen… - Food Research …, 2023 - Elsevier
The aim of this study was to investigate and compare the physicochemical characteristics
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …
Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts
SMT Gharibzahedi, Z Altintas - Food Hydrocolloids, 2024 - Elsevier
Innovative non-fat probiotic set-style yogurts (NF-PSSYs) incorporated with lesser mealworm
protein isolate (LMPI) crosslinked by microbial transglutaminase (MTGase) were optimized …
protein isolate (LMPI) crosslinked by microbial transglutaminase (MTGase) were optimized …
Physicochemical, rheological, and sensory characteristics of yogurt fermented by lactic acid bacteria with probiotic potential and bioprotective properties
R Hoxha, Y Evstatieva, D Nikolova - Foods, 2023 - mdpi.com
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective
properties as additions in the starter culture in yogurt fermentation was examined. The …
properties as additions in the starter culture in yogurt fermentation was examined. The …
Whole-cell postbiotics: An innovative approach for extending the shelf life and controlling major foodborne pathogens in chicken breast fillets
The current research was designed to compare the physicochemical and antimicrobial
properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the …
properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the …
Probiotic incorporation into yogurt and various novel yogurt-based products
DW Olson, KJ Aryana - Applied Sciences, 2022 - mdpi.com
Probiotics are commonly added to yogurt to provide many health benefits for the consumer.
A description is provided for some commonly used probiotics in yogurt. A GRAS (generally …
A description is provided for some commonly used probiotics in yogurt. A GRAS (generally …
Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production
Probiotics are used as potential constituents in functional foods and their demand is
increasing due to their health benefits. However, to endure the probiotics in intestinal transit …
increasing due to their health benefits. However, to endure the probiotics in intestinal transit …
Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt
MM Parvarei, N Khorshidian, MR Fazeli… - Lwt, 2021 - Elsevier
Paraprobiotic yogurts were produced using killed cells of Lactobacillus acidophilus
ATCCSD 5221 and Bifidobacterium lactis BB-12. Fourier-Transform Infrared Spectroscopy …
ATCCSD 5221 and Bifidobacterium lactis BB-12. Fourier-Transform Infrared Spectroscopy …
[HTML][HTML] Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
Y Lin, Q Xu, X Li, P Shao - Current Research in Food Science, 2022 - Elsevier
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat
yogurt was evaluated in this study. The effects of adding different concentrations of TFPS …
yogurt was evaluated in this study. The effects of adding different concentrations of TFPS …