Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on develo** assays for foods and biological …

Simple Summary Consumption of food products that are rich in natural antioxidants
improves the antioxidant status of an organism through protection against oxidative stress …

The new concept of functional foods has led to the varieties in the production of foods that
deliver not only basic nutrition, but can also warrant good health and longevity. Yogurt has …

The present study investigated the effects of three strains of probiotic Lactobacillus spp. such
as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in …

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 …

Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

This study was aimed at develo** a new functional fermented beverage manufactured
with semi-skimmed sheep milk and strawberry pulp (Fragaria× ananassa Duch.) and …

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food
manufacturers are striving to develop products that possess an extended shelf-life to meet …

This paper presents the method of sour (fermented) milk drink production technology and its
nutritive value. The method includes the preparation of mixture from milk and plant …

Background The consumption of antioxidant-rich foods can lower the risk of chronic
diseases. In the present work, plain yogurt (control) and three kinds of herbal yogurts fortified …