Sugar overconsumption continues to increase worldwide and contributes to multiple health-
related issues. Dairy foods represent a large market, grossing more than $125 billion per …

Owing to the public health concern associated with the consumption of added sugar, the
World Health Organization recommends cutting down sugar in processed foods …

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic
bacteria offers different and specific health benefits. Little information exists on the influence …

In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of
this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of …

Pleurotus ostreatus aqueous extract was incorporated to milk aiming to produce a yogurt
with different functional and rheological characteristics. Viable counts of Streptococcus …

Today, there is much interest in the use of natural ingredients in the food industry. Flaxseed
mucilage (FSM) stands out for its health benefits and functional characteristics. The effect of …

In this study, the changes in the physicochemical, textural and sensory properties of nonfat
yogurts fortified with milk proteins; namely sodium caseinate (Na‐CN), calcium caseinate …

In this study, the changes during storage in the physicochemical, textural and sensory
properties of nonfat yoghurts fortified with whey proteins, namely whey protein concentrates …

Bioactive chitooligosaccharide from enzymatic-ultrasonic hydrolysis of chitosan could work
as modification agent for functionalizing the stirred yogurt and promoting the practical …

The present study was conducted to evaluate the lactic acid–and acetaldehyde-producing
abilities of lactic acid bacterial species isolated from traditionally manufactured Turkish …