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

Author:

Fazilah Nurul Farhana,Ariff Arbakariya B.,Khayat Mohd Ezuan,Rios-Solis Leonardo,Halim Murni

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference175 articles.

1. Antioxidant properties of dairy products fortified with natural additives: A review;Alenisan;Journal of the Association of Arab Universities for Basic and Applied Sciences,2017

2. Influence of pomegranate Punica granatum as phytochemical rich components on yoghurt drink characteristics;Ali;Middle East Journal of Applied Sciences,2016

3. Acidification rates of probiotic bacteria in Minas frescal cheese whey;Almeida;LWT – Food Science and Technology,2008

4. Amarakoon, A. M. S. B. K., Jayawardane, I. N. T., Senaviratne, N. D., Ranadheera C. S., Silva, K. F. S. T., & Vidanarachchi, J. K. (2013). Development of a rice incorporated symbiotic yogurt. In Vidanarachchi, J. K. and Himali, S. M. C. (Eds). Proceedings of the twenty third annual student research sessions, p. 5. Peradeniya: Department of Animal Science, University of Peradeniya, Sri Lanka.

5. Beneficial effects of fresh and fermented kimchi in prediabetic individuals;An;Annals of Nutrition & Metabolism,2013

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