Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modif...
Main Authors: | Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani |
---|---|
Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2023-10-01
|
Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1257439/full |
Similar Items
-
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
by: Yunus Temitayo Imam, et al.
Published: (2024-02-01) -
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
by: Emmanuel Anyachukwu Irondi, et al.
Published: (2024-01-01) -
Health-promoting value of cow, sheep and goat milk and yogurts
by: Beata Paszczyk, et al.
Published: (2019-01-01) -
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
by: Emmanuel Anyachukwu Irondi, et al.
Published: (2023-12-01) -
Dairy Products Made from Yogurt in Hatay Region
by: Dilek Say, et al.
Published: (2020-04-01)