Food quality has recently received considerable attention from governments, researchers,
and consumers due to the increasing demand for healthier and more nutritious food …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …

Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study,
whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt …

The objective of this study was to develop pH-sensitive film indicators for intelligent food
packaging by incorporating red cabbage anthocyanins (RCA) and zinc oxide nanoparticles …

A computer vision system (CVS) and a colorimeter were compared for their abilities to
measure the colour of twenty-seven different milks and milk products. The frequency of …

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium
barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of …

The textural properties of butter are influenced by its fat content and implicitly by the fatty
acids composition. The impact of butter's chemical composition variation was studied in …

Dairy industries are constantly seeking to develop innovative ingredients through the use of
food by-products, since consumers' demand for healthier foodstuffs has increased over the …

This study investigated the changes in volatile and nutrient compounds of mango juice
fermentation by lactic acid bacteria (LAB)(Lactobacillus plantarum NCU116, Lactobacillus …

A milk-alternative produced from lentil protein isolate was fermented with three
multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc …