Results 211 to 220 of about 137,594 (357)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

The Effect of Aqueous Extract of <i>Rosa canina</i> on Antioxidant Activity, Sensory Evaluation, and Physicochemical Properties of Yogurt. [PDF]

Food Sci Nutr
Hosseini S, Gheitanchi F, Kamkar A, Sakhaeifar S.   +3 more
europepmc   +1 more source

STRATEGY TO IMPROVE ACCEPTANCE OF A FUNCTIONAL YOGURT ENRICHED WITH SPIRULINA

de León Door, Adrian Ponce
openalex   +1 more source

Development of an ultrasonic device for quality evaluation of yogurt

, 2018
Zlatin Zlatev, Tanya Pehlivanova
openalex   +2 more sources

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

Physicochemical properties of yogurt affected by combinational exopolysaccharide from <i>Lactiplantibacillus plantarum</i> HMX2 and polymerized whey protein. [PDF]

Food Chem X
Hu G, Hao R, Aziz T, Yang Z, Yang Z, Alamri AS, Alsanie WF, Alhomrani M.   +7 more
europepmc   +1 more source

OPTIMASI FORMULA DAN EVALUASI MASSA CETAK TABLET HISAP BERBAHAN YOGURT DENGAN METODE SIMPLEX LATTICE DESIGN

Ayu Pujianti, Desy Nawangsari, Dina Febrina   +2 more
openalex   +2 more sources

Differential Effects of Milk, Yogurt, and Cheese on Insulin Sensitivity, Hepatic Function, and Gut Microbiota in Diet-Induced Obese Mice [PDF]

Emad Yuzbashian, CB. Chan, Siegfried Ussar   +2 more
openalex   +1 more source

YOGURT – dead or ALIVE? [PDF]

Microbial Ecology in Health and Disease, 2003
openaire   +2 more sources

Lactobacillus helveticus ZJUIDS12 Rescues Alcohol‐Associated Liver Disease via a Clostridium butyricum‐Regulated Intestinal Reg3γ Pathway

Food Frontiers, Volume 7, Issue 1, January 2026.
Lactobacillus helveticus ZJUIDS12 rescues alcohol‐associated liver disease via a Clostridium butyricum‐regulated intestinal Reg3γ pathway. ABSTRACT Alcohol‐associated liver disease (ALD) has become a serious public health issue worldwide. This study was conducted to investigate the protective role of Lactobacillus helveticus ZJUIDS12 (Z12) on ALD. Z12 (
Qinchao Ding, Feiwei Cao, Shanglei Lai, Jundi Yu, Yibo Zeng, Teresa G. Valencak, Shuo Zhang, Xiu Zhang, Xiaobing Dou, Songtao Li, Daxi Ren   +10 more
wiley   +1 more source