Since ancient times, herbs have been used as natural remedies for curing many
physiological disorders. Traditional medicinal literature appreciated their value as nature's …

Milk and dairy products are staple foods in the diet of all social groups. Plant additives are of
multifunctional use in the dairy industry. Wild plants are a source of vitamins, minerals, and …

In this study, the effect of probiotic fermentation by Lactobacillus plantarum on the chemical
and functional properties of liquorice root extract was investigated. The samples were …

Scientific attentions have been recently drawn to functional foods consisting of biologically
active components. Probiotics are one of the food components exerting beneficial health …

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and
2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root …

Viability of probiotic microorganisms in the final product until the time of consumption is its
most important qualitative parameter. Although there is no world-wide agreement on the …

In the last decade, there is an increasing interest in using nondairy ingredients as substrates
for certain strains of bifidobacteria to deliver the benefits of probiotics to a wider group of …

The objective of this research was to investigate the growth of probiotic bacteria in milk
supplemented with medicinal plant extracts, in order to fabricate a novel probiotic dairy …

Chemical pretreatment processes using enzymes are generally employed to improve the
release of essential oil from plants by hydro-distillation. This paper is aimed to investigate …

Functional foods contain bioactive compounds, which offer health benefits. These food
ingredients basically include vitamins, phytosterols, bioactive peptides, carotenoids …