Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

The global market for probiotics has been increasingly growing in recent years guided by
the rising consumers' demand for healthy diets and wellness. This has caused food …

The current study aims to prepare moringa oil-loaded chitosan nanoparticles (MO@ CNPs)
and fabricate MO@ CNPs embedded gelatin nanofibers for biocontrol of Listeria …

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during
storage (− 18° C, 150 days) was investigated. Control, probiotic and synbiotic ice cream …

For the improvement of the probiotics' viability, a novel nanofiber mats consisting of chitosan
(CS)/poly (vinyl alcohol)(PVA) loaded with the probiotic Bifidobacterium animalis subsp …

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of
Minas Frescal cheese and to investigate the hematological and clinical effects of its regular …

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the
excess intake of this micronutrient is associated with hypertension and cardiovascular …

In response to health concerns generated by increased sodium intake, many new
approaches have been studied to reduce the sodium content in processed food. It has been …

Sufu, a traditional Chinese fermented soybean product, is obtained through solid-state
fermentation of tofu followed by ripening in a dressing mixture. To explore the functionally …

Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as
encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus …