Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in
the health-conscious consumer market. However, plant-based alternatives present …

One significant food group that is part of our daily diet is the dairy group, and both research
and industry are actively involved to meet the increasing requirement for plant-based dairy …

The present study embarked on developing soy yogurt utilizing soybean and taro mucilage.
Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was executed to …

Nutritional yeast-produced soy yogurt has grown in demand, because of its unique
nutritional and health benefits. It has low cholesterol, no lactose, and high levels of protein …

BACKGROUND Calcium is an essential dietary mineral nutrient for humans. Digestive
instability limits the bioavailability of calcium ions. Peptide–calcium chelate has been proven …

Roasted ground coffees are targets of concern regarding intentional adulteration with
cheaper foreign materials because, in this form, it may be difficult to detect due to the small …

Ascorbic acid deficiency has been associated with several health conditions. The objective
of this study was to evaluate the content of ascorbic acid and the sensorial qualities of …

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high
nutritive value. This fruit is also an important source of phenolic compounds. Changping …

The study investigates the impact of banana powder on the proximate composition,
physicochemical, and rheological properties of soy yoghurt. The fermentation kinetics of soy …