Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Background New challenges in our society are appearing following the emergence of
antibiotic-resistant microorganisms and the concerns about the use of antibiotics …

In this study, the physicochemical and sensorial properties of set-type yogurt (STY)-enriched
with water-soluble Melastoma dodecandrum Lour. fruit extract (MDLE) loaded nano …

The present study embarked on develo** soy yogurt utilizing soybean and taro mucilage.
Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was executed to …

This work investigated the effects of the combined use of thermosonication-preconditioned
lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts …

Cell inflammation disrupts intestinal barrier functions and may cause disorders related to a
leaky gut, possibly leading to diabetes. The objective of this study was to determine if carao …

In this study, the effects of coating quince slices with CaCl2 and pectin (C+ P) followed by
drying with microwave (MWD‐C+ P) or with hot air (HAD‐C+ P) were investigated to …

Ascorbic acid deficiency has been associated with several health conditions. The objective
of this study was to evaluate the content of ascorbic acid and the sensorial qualities of …

Abstract Chrysanthemum (Chrysanthemum morifolium Ramat) contains multiple bioactive
substances and presents health benefits. In this study, a chrysanthemum extract (CE) was …