Beer is the most consumed alcoholic beverage in the world and the third most popular
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …

Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, develo** …

Chinese Baijiu, the national liquor of China, is also one of the world-renowned distilled
spirits. Jiuqu, a fermentation starter, is the masterpiece of traditional food biotechnology with …

This work aimed to evaluate the performance of co-cultivation of potential probiotic yeast
and lactic acid bacteria (LAB) in producing plant-based fermented beverages. The co …

Waste generated from the agro-food industry represents a concerning environmental, social
and economic issue. The Food and Agriculture Organization of the United Nations defines …

Increased consumer awareness of health and wellness has promoted a high demand for
foods and beverages with functional and therapeutic properties. Cereals, apart from being …

Due to growing consumer interest in fitness and wellbeing, foods and beverages with
therapeutic and functional qualities are in higher demand. In addition to being significant …

In the past decades, food products and beverages made from gluten-free cereals were
initially created for certain groups of people who experience gluten-related disorders such …

Food is an integral part of our civilization. It is a cultural phenomenon that, while having
evolved, is associated with societal traditions and identity. This work analyzes studies …

Pure viable strains of microorganisms identified and characterised as probiotic cultures are
used in the fermentation process to prepare functional beverages. The fermented probiotic …