The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

(2020) Azita Faraki et al.   Food Science & Nutrition

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

(2018) Nurul Farhana Fazilah et al.   Journal of Functional Foods

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

(2017) Somayeh Heydari et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Evaluation of the prebiotic effects of citrus pectin hydrolysate

(2017) Yen-Yi Ho et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

(2017) Talha Demirci et al.   Journal of Functional Foods

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

Improvement of antioxidant and moisture-preserving activities of Sargassum horneri polysaccharide enzymatic hydrolyzates

(2015) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt ContainingLactobacillus rhamnosus

(2014) Zeynep Canbulat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bifidobacterium bifidum as an example of a specialized human gut commensal

(2014) Francesca Turroni et al.   Frontiers in Microbiology

Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

(2013) Hassan Ahmadi Gavlighi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum

(2012) Hassan Ahmadi Gavlighi et al.   FOOD HYDROCOLLOIDS

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

(2012) Nutthaya Srisuvor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

(2009) Fatemeh Azarikia et al.   FOOD HYDROCOLLOIDS

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

(2008) S. Aziznia et al.   JOURNAL OF DAIRY SCIENCE

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS