Functional foods play an important role in human health by prevention of disease. A variety
of functional foods are produced around the world. Recently, the consumption of dairy …

Microencapsulation of probiotic cells within emulsion is an efficient method to enhance the
viability of probiotic bacteria. In the present study, free and encapsulated probiotic cells …

The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS
29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of …

This review study highlights the importance of loquat (Eriobotrya japonica Lindl.) in terms of
its nutritional, pharmaceutical, and nutraceutical value. The entire plant, including its seeds …

Bright-red Laird's Large tamarillo is a unique and under-utilised fruit that is a dietary source
of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried …

Acidity and sugar contents of loquat fruits are one of the main quality properties for fresh
consumption and for processing to juice, jam, marmalades etc. In this study, the main …

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing
erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and …

Loquat is considered to be a delicious wonder summer fruit because of its varied
advantages. Being rich in various nutrients, it has good medicinal value. In most cases, the …

In this study chemical properties and mineral levels of yoghurts containing different fruit
marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to …

The consumption of fermented milk products, including yogurt, has been increased
dramatically as people become aware of the functional and health resources. Quinoa seeds …