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A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt...
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Develo** Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis
This work identified new treatments to develop red raspberries for baking applications for better consumer appeal. Fresh or frozen fruits are often...
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Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste
The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However,...
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Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt
This work intended to compare dromedary yogurt’s characteristics obtained by a co-fermentation process with plant (carob powder) or autochthonous...
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Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt
In this present study, a three-factor Box–Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder...
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Role of organogel chemistry on rheology and microstructure of molecular gels rationalized by Hansen solubility parameters
Using a perfume oil as a liquid phase, we study the gelling performance of a series of cyclic dipeptides as well as the gelled oils’ rheological...
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Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study
In recent years, there has been a growing interest in develo** novel foods with improved health and nutritional characteristics, particularly...
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Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin
Microbial exopolysaccharides (EPS) are extracellular polymeric substances synthesized by bacteria, fungi or algae which are now one of the important...
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Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt
Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding...
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Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics
The present study aimed to prepare a functional set-type yogurt fortified with turnip extract (TE) (0.0, 0.25, 0.5, and 1%) and evaluate its...
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Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
The physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their...
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Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and...
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Screening and quantification of non-thermally extracted antioxidants and phytochemicals from banana peels via LC-ESI-QTOF-MS/MS and their functionality in spoonable plain-yogurt
Green technology applications in food waste management have paved the way for bioactive compounds extraction and their utilization in the food...
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Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth
The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was...
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Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system
BackgroundThe textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and...
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Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt
Chrysanthemum ( Chrysanthemum morifolium Ramat ) contains multiple bioactive substances and presents health benefits. In this study, a chrysanthemum...
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Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments
The freshly harvested potato tubers ( Solanum tuberosum L.) of variety ‘Kufri Chipsona-4’ were cured for 18 days at 22 °C and 90% relative humidity....
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Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study
This study aimed to improve the physicochemical and functional properties of chickpea starch through chemical modification with octenyl succinic...
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Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt
As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus -fermented...
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Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt
In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms...
