Results 111 to 120 of about 3,675 (241)
The safety perspective of probiotic and non-probiotic yoghurts: a review [PDF]
Food Quality and Safety, 2019 Aziz Homayouni Rad +4 more
openaire +1 more source
Endocrine, Metabolic & Immune Disorders-Drug Targets, 2015 There are numerous reports that show the benefits on the health attributed to the probiotic consumptions. Most of the studies were performed using animal models and only some of them were validated in controlled human trials. The present review is divided in two sections.
Maldonado Galdeano, María Carolina +4 more
openaire +3 more sources
Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product
eFood, Volume 7, Issue 3, June 2026.This review aims to provide a comprehensive review of pomegranate (Punica granatum) as a nourishing powerhouse, focusing on its remarkable nutritional conformation, bioactive composites, and substantial health assistance. This emphasizes the adaptableness and developing demand in the functional food market, as it discovers the potential solicitations ...
Muhammad Tayyab Arshad +5 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2018 Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci).
Mohammad Shaokat Ali +5 more
doaj +1 more source
eFood, Volume 7, Issue 3, June 2026.Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr +8 more
wiley +1 more source
Journal of Nutrition & Food Sciences, 2014 Introduction: Biopreservation systems in food are becoming increasingly interesting for the industry and consumer. Methods: Yoghurt milk and soymilk samples were inoculated separately with E.coli or S. aureus immediately after adding the starter (bifidobacteria and/or yoghurt culture) to investigate the antimicrobial activity of probiotic yoghurt and ...
Abd El Gawad IA, El Sayed EM
openaire +1 more source
Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
wiley +1 more source
The effect of utilization of soy milk in probiotic yoghurt [PDF]
, 2007 Bu araştırmada inek sütü ve soya sütü belirli oranda karıştırılarak probiyotik yoğurt üretilmiştir. Çalışmada kullanılan soya sütü laboratuvar koşullarında Cornell yöntemi kullanılarak soya fasulyesinden su ekstraksiyonu yolu ile elde edilmiştir ...
Özbey, Fatih +2 more
core
Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source