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Yogurt milk's functionality can be enhanced by fortifying it with natural ingredients like probiotic bacteria, prebiotic additives, phenolic compounds, and dietary fiber. Beyond these, non-nutritive additives, such as flavors, are commonly used to improve its organoleptic appeal. Alternatively, bacterial mixtures can be employed to produce flavors esters via biotransformation during milk fermentation, offering a biotechnological approach to flavoring. This study focused on formulating four essential oils: tangerin...

ABSTRACT Fish and seafood represent some of the most nutritionally dense and well-balanced food sources, forming one of the largest and fastest-growing sectors in the global food market. Recent advancements in food science and technology have enabled innovative solutions to enhance the quality, extend the shelf life, and ensure the safety of fish products. The evolving fish and seafood market has spurred the development of novel products to meet increasing consumer demand for healthy, diverse, and convenient dieta...

Vegan alternatives to cheeses are in growing demand in European markets as more and more people are either lactose intolerant or switching to a plant-based diet. When the consumer chooses to buy a vegan cheese, his expectations are that the vegan product has the nutritional and organoleptic characteristics as similar as possible to those of conventional cheeses. This work aimed to obtain two variants of vegan alternative to cheese, using coconut milk as the raw material: one with the addition of white pepper and g...

The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case...

The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Foli...