[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 …
[HTML][HTML] Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt
J Ma, Q Wang, N Dou, Y Li, Y Ma, Y Liu, M Wu, X Wei… - LWT, 2023 - Elsevier
Goat milk yogurt is gaining scientific attention worldwide due to its nutritional quality and
potential health benefits to consumers. Understanding the impact of evaporative …
potential health benefits to consumers. Understanding the impact of evaporative …
[HTML][HTML] Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction
The manufacture of camel milk (CM) yogurt has been associated with several challenges,
such as the weak structure and watery texture, thereby decreasing its acceptability …
such as the weak structure and watery texture, thereby decreasing its acceptability …
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
S Zhang, S Niu, M Wu, H Li, C Yang… - Journal of Food …, 2025 - Wiley Online Library
Yoghurt is a popular nutrient‐rich food consumed worldwide. It is a functional food, and thus,
has many health benefits. As a consequence, its consumer‐market is gradually expanding …
has many health benefits. As a consequence, its consumer‐market is gradually expanding …
In vitro bioaccessibility and antioxidant activity of phenolic compounds in coffee-fortified yogurt
Yogurt is considered one of the most popular and healthy dairy products, and has been
exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was …
exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was …
Effect of in vitro gastrointestinal digestion on amino acids, polyphenols and antioxidant capacity of tamarillo yoghurts
Laird's Large tamarillo powder is high in protein (10%) essential amino acids (EAAs),
gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and …
gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and …
Microwave-assisted extraction of valuable phenolics from sunflower pomace with natural deep eutectic solvents and food applications of the extracts
A green process, both in terms of solvent (natural deep eutectic solvents, NADES) and
extraction method (microwave-assisted extraction, MAE) for the recovery of bioactive …
extraction method (microwave-assisted extraction, MAE) for the recovery of bioactive …
Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates
S Megrous, S Al-Dalali, Z Yang - International Dairy Journal, 2024 - Elsevier
The present study was carried out to investigate the effect of fortification of natural yoghurt
with different concentrations (0, 0.2, 0.5 or 1% w/v) of bioactive low-molecular-weight casein …
with different concentrations (0, 0.2, 0.5 or 1% w/v) of bioactive low-molecular-weight casein …
[HTML][HTML] Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80
AM Jiménez-Monreal, C Cedeño-Pinos, S Bañón… - LWT, 2025 - Elsevier
The development of novel powdered smoothies obtained by spray-drying (SD) technology
can contribute to revaluing fruits and vegetables from seasonal surplus. The aim of this study …
can contribute to revaluing fruits and vegetables from seasonal surplus. The aim of this study …
Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and
innovative functional snack. Microbiological, physicochemical, as well as pre‐and …
innovative functional snack. Microbiological, physicochemical, as well as pre‐and …