fortification

Aywan ti Kultura: A Formulation Study on the Valorization of Tapey-Lees for Nutritional Fortification of Cheesecake

Ylyonah Faith T. De La Cruz, Jared Dwayne A. Decoyna, Desiree F. Tica-a & Rostom Niño B. Supsupin · Asian Food Science Journal · 2026

In the evolving landscape of food innovation, sustainability and functionality are becoming essential in product development. The global food industry is shifting from traditional focuses on taste and shelf life to products that enhance nutrition and address environmental concern...

Open access Research Article 10.9734/afsj/2026/v25i6884

Physico-chemical Properties of Yoghurt Flavoured with Mmilo (Vangueria infausta) Pulp from Botswana

Katlego Mitchel Kasha, Tshegofatso Wame Mangope & Pius Emesu · Asian Food Science Journal · 2026

Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...

Open access Research Article 10.9734/afsj/2026/v25i2853