Due to the high utilization rate of dairy products, enrichment of these products will
successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and …

Ice-cream containing probiotic bacteria was produced by mixing fortified milk fermented with
probiotic strains with ice-cream mixes with different sugar concentrations (15, 18, 21%(w/w)) …

In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.)
separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory …

In this study, the physicochemical, textural, rheological, bioactive, and sensory properties,
and probiotic viability of synbiotic ice creams (containing inulin and Lactobacillus brevis …

In this research, the influence of Cape gooseberry (CG) addition at different concentrations
(5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of …

In the present study, persimmon puree was incorporated into the ice cream mix at different
concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein …

In this study, the possibilities of using pea protein isolate in the production of functional
reduced fat ice cream, and vegetarian/vegan ice cream were investigated. For this purpose …

Ice cream contains high sugar content and therefore it is in contradiction with the concept of
healthy diet. The objective of this study is to determine the suitability of using stevia as an …

Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative
to conventional ice cream due to its lower fat content and the presence of viable lactic acid …

This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by
EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular …