Fructans are water soluble, non-digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin-type, graminan-type and …

Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds.
PAHs are ubiquitous in the environment and food, thus human beings may be exposed to …

This study focuses on the addition of tapioca starch as a stabilizer in the formulation of
yogurt-like products made from coconut milk. Yogurt-like products supplemented with …

In this study, the rheological and tribological properties of complex solutions comprising of
fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC) …

Cohesiveness is a widely used term in the food texture literature. Authors of this literature
employ divergent methodologies, and can be divided into those who assess texture through …

Yogurt-flavored bases are widely used in food industry for enhancing flavors. In this study,
yogurt-flavored bases by mixed lactic acid bacteria with or without lipase were investigated …

Vegetable milks are fast gaining attention on the global scale as the possible alternatives
due to concerns associated with milk consumption. In particular, issues varying from …

A reduced‐fat coconut yoghurt (RFY) was developed. The proximate composition of whole‐
fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus …

The use of plant extracts or nondairy milk alternatives as a substitute for Cow's milk in the
formulation of foods that function as vehicles for the consumption of probiotics has become …

The increasing demand for healthier food products has prompted the food industry to seek
innovative production methods. Fructo-oligosaccharides (FOS), valued for their prebiotic …