In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage

Prebiotic flours in dairy food processing: Technological and sensory implications

(2017) Renata O Santos et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

(2016) Sümeyra Bakirci et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

(2016) Kanika Issar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

(2016) B.N.P. Sah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

(2015) Sabrina Neves Casarotti et al.   INTERNATIONAL DAIRY JOURNAL

Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures

(2015) Tuba Erkaya et al.   JOURNAL OF DAIRY RESEARCH

Viability of Lactic Acid Bacteria, Antioxidant Activity and In Vitro Inhibition of Angiotensin-I-Converting Enzyme of Lycium barbarum Yogurt

(2014) A. S. Baba et al.   ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt

(2014) Tian Yi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

(2014) D. Hrnjez et al.   Journal of Functional Foods

Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage

(2013) A. Perna et al.   JOURNAL OF DAIRY SCIENCE

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

(2012) A.P. Espírito-Santo et al.   FOOD RESEARCH INTERNATIONAL

The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer

(2012) Melissa M. Kaczmarczyk et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

(2011) Ana Paula do Espírito Santo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Storage stability of a high dietary fibre powder from orange by-products

(2009) Juana Fernández-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

(2009) E. Sendra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

(2008) TATDAO PASEEPHOL et al.   JOURNAL OF TEXTURE STUDIES

Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus

(2008) Kátia Gianni de Carvalho Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY