background & aim: herbal extracts contain the important useful natural compounds. in the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. experimental: the extract of tragopogon graminifolius was added to milk prepared for yogurt production before pack...

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

Probiotic bacteria especially Lactobacillus spp. and Bifidobacterium exert suppressive effect on Helicobacter pylori. Cinnamon and licorice have been traditionally used for the treatment of gastric ulcer. The objectives of this study were to determine the effects of herbs on yogurt fermentation, the level of probiotic bacteria in yogurt during 28 days storage and the effect of herbal yogurt on ...

Medical benefits of herbs have been known for centuries. Many examples contain powerful active components that, if used correctly, can help in healing the living organism. These herbs can also be provided in the form of capsules and powders, as dietary supplements, and thus differ from conventional foods or food ingredients. The traditional Turkish kitchen is rich of various herbs which have be...

Background & Aim: Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt. Experimental: </str...

Background & Aim: Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt. Experimental: </str...

background &amp; aim: the essential oils are the most important secondary aromatic biochemical compounds in plants and even in some animals. they are of great importance because of their aromatic, flavoring and preventing properties from deterioration in food industries. according to ethnobotany study of aerial parts of bakhtiari celery or kelus (kelussia odoratissma  mozaffarian) in dairy such...

A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultur...

An herbal extract mixture and yogurt added to the herbal extract mixture were tested for their protective and therapeutic effects on ethanol-induced liver injury. The herbal extract mixture, yogurt and commercial drugs were used for treatment for two weeks prior to administering a single oral dose of ethanol (3 g/kg body weight). The herbal extract mixture and yogurt added to the herbal extract...