High-protein yoghurt has gained increased consumer interest over the recent years, partly
driven by improvements in taste and texture; there is also greater scientific evidence on dairy …

Microstructure is an important part of the understanding and the control of food properties as
rheological properties, water holding and sensory properties. Stirred yogurt microstructure is …

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on
recent advances in the science and technology of chocolate manufacture and the entire …

Influence of lactic acid bacteria (LAB) on gel characteristics of fermentation-induced soy
protein isolate (SPI) gel, including hardness, water holding capacity (WHC), pH, solubility …

The influence of milk protein-based ingredients on the textural characteristics, sensory
properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d …

This study aimed at investigating the suitability of oat flakes for making functional beverages.
Different technological options were assayed, including the amount of flakes, the inoculum …

Total phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt
fortified [5–20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip …

The present study was aimed to extract and purify inulin from chicory roots and evaluate the
physicochemical properties and functional groups of the purified inulin for comparison with …

Background Greek yogurt is one of the most popular products in the overall yogurt category
and has gained immense popularity due to its higher nutritional values compared to …

This work presents the first-ever observation of the potential practical application of novel
fermented whey protein concentrate (FWPC) as a functional food ingredient for enhanced …