In pursuing functional foods that promote health, nanoliposomal carriers have been used to enhance the stability and functionality of dairy products such as yogurt, promising therapeutic benefits. This study aimed to evaluate the impact of fucoxanthi...
Rising demand for functional dairy products has stimulated interest in incorporating traditional fermented ingredients into modern food systems. This study investigated the use of traditional Greek trahanas as a functional ingredient in yogurt and ev...
Yogurt represents a traditional fermented dairy product characteristic of the Balkan Peninsula and is widely consumed in the Republic of Bulgaria. The aim of the present study was to develop omega-3-enriched yogurt. Four yogurts were produced: one co...
Yogurt products are consumed by millions of people every day. Consumers’ priority for ready-to-eat yogurt snacks enriched with various plant raw materials have increased each year. Therefore, the aim of this study was to prepare freeze-dried yo...
The development of functional yogurt products enriched with plant-derived ingredients and biologically active compounds represents a promising strategy to improve the nutritional, probiotic, and antioxidant properties of fermented dairy foods. The ai...
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of pro...
There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional health benefits. In this space, yogurt has gained increasing attention due...
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder...
The incorporation of Spirulina platensis has been studied as a strategy to enrich food with bioactive compounds. Recent studies have expanded the use of Spirulina in yogurts, seeking to combine its nutritional value with the practicality of functiona...
Pomegranate peel, an agro-industrial by-product, is a promising source of functional compounds. This study evaluated pomegranate peel powder (PP) as a multifunctional yogurt ingredient and assessed its effects on the phytochemical profile, antioxidan...
Drying agents used in the process of spray drying whey enhance the quality of whey powders and may consequently improve the properties of yogurts to which these powders are added. This study examined the quality characteristics of yogurts enriched wi...
The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化),...
The aim of this work was to optimize the conventional parameters for the extraction of phenolic compounds from potato (Solanum tuberosum L.) peels (PP). A central composite design (CCD) was used to establish the impacts of ethanol concentration (%),...
This work examined the impact of Mayang Citrus peel powder (MCPP) concentrations on the physicochemical, textural, antioxidant, and flavor volatile properties of stirred yogurt while involving the application of machine learning approaches for its ta...
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The m...
The growing demand for protein-enriched foods has increased interest in incorporating plant proteins into fermented dairy products. This study investigated the effects of sunflower, pumpkin, and hemp seed protein preparations, added in amounts adjust...
This study investigated the effects of tea polyphenols (TPs) and thermal pretreatment on the gel properties and storage stability of set yogurt. Yogurt formulations were prepared with TP concentrations ranging from 0% to 0.3% and subjected to two hea...
Type 2 diabetes mellitus (T2DM) is a chronic metabolic disorder characterized by progressive insulin resistance, impaired glucose regulation, and elevated cardiometabolic risk. Despite the availability of pharmacological therapies, long-term glycemic...
The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a cof...
There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial t...
The valorization of food processing by-products is a key strategy for advancing sustainability in the agri-food sector. This study developed a fermented milk product incorporating tomato powder (TP) obtained from surplus tomatoes not meeting retail a...
Functional clinical nutrition is an integrative science; it uses dietary strategies, functional foods and medicinal plants, as well as combinations thereof. Both functional foods and medicinal plants, whether associated or not, form nutraceuticals, w...
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scop...
Recent research has focused on yogurts supplemented with plant-derived and apiculture ingredients to enhance functional properties. This study evaluates the symbiotic potential of provitamin A carotenoids, dietary fiber, and oligosaccharides from car...
Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of...
Fermented camel’s milk has various health beneficial prebiotics and probiotics. This study aimed to evaluate the preventive efficacy of Bacillus amyloliquefaciens enriched camel milk (BEY) in 2-, 4- and 6-Trinitrobenzenesulfonic acid (TNBS)-ind...