Review on factors affecting and control of post-acidification in yoghurt and related products
Background Yoghurt and related products relish vast consumption pattern worldwide. The
quality of such products depreciates during chilled-chain storage and transportation due to …
quality of such products depreciates during chilled-chain storage and transportation due to …
[HTML][HTML] Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects
Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by
symbiotic yogurt cultures. Yogurt is largely considered to be a health product, and it is …
symbiotic yogurt cultures. Yogurt is largely considered to be a health product, and it is …
The effect of apple pomace on the texture, rheology and microstructure of set type yogurt
X Wang, E Kristo, G LaPointe - Food Hydrocolloids, 2019 - Elsevier
Valorization of apple pomace (AP) as a novel food ingredient is a promising way to
efficiently utilize a rich source of phytochemicals and dietary fibre, while also contributing to …
efficiently utilize a rich source of phytochemicals and dietary fibre, while also contributing to …
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
Health benefits associated with dietary fibre consumption have shifted its applications
towards inclusions into food products. This work aimed at exploring the influence of adding …
towards inclusions into food products. This work aimed at exploring the influence of adding …
Current trends of tropical fruit waste utilization
CY Cheok, N Mohd Adzahan… - Critical reviews in …, 2018 - Taylor & Francis
Recent rapid growth of the world's population has increased food demands. This
phenomenon poses a great challenge for food manufacturers in maximizing the existing …
phenomenon poses a great challenge for food manufacturers in maximizing the existing …
Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract
M Abdel-Hamid, E Romeih, Z Huang, T Enomoto… - Food chemistry, 2020 - Elsevier
Siraitia grosvenorii fruit (SGF) has been used as a natural sweetener and traditional
medicine in China for more than two centuries. This study evaluated the effect of SGF extract …
medicine in China for more than two centuries. This study evaluated the effect of SGF extract …
Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients
LE Garcia-Amezquita, V Tejada-Ortigoza… - Food and Bioprocess …, 2018 - Springer
The food industry is continuously looking for new sources of dietary fiber (DF) to use as an
ingredient due to its well-known health benefits associated to its consumption. Usually, DF …
ingredient due to its well-known health benefits associated to its consumption. Usually, DF …
Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
Consumers are more aware and concerned about their lifestyle than ever before. This has
increased demand for foods that promote health and wellness, such as functional products …
increased demand for foods that promote health and wellness, such as functional products …
[HTML][HTML] Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Background and objectives From 2017 to 2020, global milk production ranged from 610,724
to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon …
to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon …
Probiotic viability in yoghurt: A review of influential factors
Probiotic yoghurt is a popular functional food product around the world. Delivering an
appropriate number of viable probiotic bacteria is critical in determining the health-improving …
appropriate number of viable probiotic bacteria is critical in determining the health-improving …