Recently, the number of studies regarding the physiological activities of food‐derived
bioactives and food components with functional properties has greatly increased. Many …

The food industry has always sought to produce products enriched with vitamins, probiotics,
polyphenols, and other bioactive compounds to improve physiological function, enhance …

The new concept of functional foods has led to the varieties in the production of foods that
deliver not only basic nutrition, but can also warrant good health and longevity. Yogurt has …

Yogurt is a fermented dairy food produced by lactic acid bacteria (LAB). Moringa oleifera is
known for its bioactive properties. The aim of this study was to evaluate the effects of …

Dairy product consumption is often associated with negative effects because of its naturally
high levels of saturated fatty acids. However, recent research has shown that dairy lipids …

The current relevance of a healthy diet in well-being has led to a surging interest in
designing novel functional food products enriched by biologically active molecules. As …

Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-
preventing and metabolism-enhancing) benefits, and can participate in food structure …

Olive oil is considered one of the main ingredients of the Mediterranean diet, with daily
consumption of 25–50 mL per capita. The production of olive oil produces a solid residue …

Significant research has been conducted on using natural plant-based homogenates
(NPBH) as additives to improve the quality of yogurt. This paper reviews the effects …

The ability of probiotics to exert benefits on host has been associated with different
physiological functionalities in these microorganisms, namely cell surface hydrophobicity …