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Adding purified form of curcumin to preserve and enhance probiotic yogurt
Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.
Maciej banach
Emily henderson
Magdalena buniowska olejnik
Jakub urbanski
University of lodz
University of rzeszow
Ciccarone center
Institute of food technology
Dairy biotechnologies ltd
Johns hopkins university school of medicine
First author
Food technology
Complete guide
Complete guide industry focus
Breath biopsy
Medical university
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