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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 , Adjunct Professor , Cardiovascular Disease , Johns Hopkins University School , Dairy Biotechnologies , Anti Inflammatory , Cardiovascular Disease , Immune System ,