Yogurt, produced by the lactic fermentation of milk base, is an important dairy product
worldwide. One of the essential sensory properties of yogurt is the texture, and some textural …

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …

Modern microencapsulation techniques are employed to protect active molecules or
substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from …

Probiotic yoghurt is a popular functional food product around the world. Delivering an
appropriate number of viable probiotic bacteria is critical in determining the health-improving …

Natural colorants have emerged as an alternative to their synthetic counterparts due to an
existing health concern of these later. Moreover, natural-food colorants are a renewable …

Bioactive compounds (bioactives) derived from plants and animals, are effective in
increasing the safety and health of society through the treatment and prevention of diseases …

Flavors are considered among the most important components of food formulations since
they can predominantly affect the consumer acceptance and satisfaction. However, most …

Nowadays bioactive compounds have gained great attention in food and drug industries
owing to their health aspects as well as antimicrobial and antioxidant attributes …

A large number of food additives are used to enhance their marketable quality. Similarly, for
increasing the aesthetic value of food, different synthetic food colors are incorporated that …

The potential of RGB cameras to extract and measure the color of flavored milk was
assessed using the image analysis technique. A simple procedure has been proposed …