Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities
The incorporation of fruits and/or fruit pulps into fermented dairy products has gained substantial interest in the food industry, driven by consumer demand for functional foods that combine health benefits with natural ingredients. This value addition enhances plain yoghurts with antioxidants, diet...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1581877/full |
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