Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

Cashew nut and cashew apple: a scientific and technological monitoring worldwide review

(2019) Nathalia Nogueira Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

(2019) Laura Maria BRUNO et al.   Food Science and Technology

Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties

(2019) Mahsa Ardabilchi Marand et al.   POWDER TECHNOLOGY

Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

(2018) Amal Bakr Shori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutrient density and nutritional value of milk and plant-based milk alternatives

(2018) Sebastian Chalupa-Krebzdak et al.   INTERNATIONAL DAIRY JOURNAL

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation

(2016) Cíntia Mendes et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Sonication induced particle formation in yogurt: Influence of the dry matter content on the physical properties

(2016) Stefan Nöbel et al.   JOURNAL OF FOOD ENGINEERING

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

(2016) Fatemeh Aboulfazli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

(2016) Premalatha Muniandy et al.   Food Packaging and Shelf Life

In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites

(2015) W. Schlörmann et al.   EUROPEAN JOURNAL OF NUTRITION

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

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

(2011) U. Tiwari et al.   FOOD RESEARCH INTERNATIONAL

A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL

(2011) MONICA ELÍA   JOURNAL OF SENSORY STUDIES

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

(2011) A.B. Shori et al.   Journal of Saudi Chemical Society

Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

(2011) Amal Bakr Shori et al.   Journal of Saudi Chemical Society

Functional foods: a conceptual definition

(2008) Maurice Doyon et al.   British Food Journal

Influence of natural antioxidants and their carry-through property in biscuit processing

(2008) Bheema Rao Nanditha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE