Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo

Author:

Al-Sahlany Shayma Thyab Gddoa,Khassaf Wafaa H.,Niamah Alaa Kareem,Abd Al-Manhel Alaa Jabbar

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference41 articles.

1. Enhancement of Functional Properties of Dairy Products by Date Fruits;Abdeen;Egypt. J. Food.,2018

2. Supplementation with two probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, reduces fasting triglycerides and enhances apolipoprotein AV levels in non-diabetic subjects with hypertriglyceridemia;Ahn;Atherosclerosis,2015

3. Mannan extract from Saccharomyces cerevisiae used as prebiotic in bio-yogurt production from buffalo milk;Al-Manhel;Int. Food Res. J.,2017

4. Nutritive value and characterization properties of fermented camel milk fortified with some date palm products chemical, bacteriological and sensory properties;Al-Otaibi;Int. J. Nutrit. Food Sci.,2013

5. Identification and Characterization of Xanthan Gum Produced from Date Juice by a Local Isolate of Bacteria Xanthomonas campestris;Al-Roomi;Basrah J. Agric. Sci.,2022

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