A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary
fiber, minerals, and a bioactive molecule, making them an essential component of a …

Probiotics are live microorganisms that confer a number of health benefits when consumed
in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains …

Plant beverages are becoming more popular, and fermented cereal-or pseudocereal-based
beverages are increasingly used as alternatives for fermented products made from cow milk …

Since the sensorial profile is the cornerstone for the development of kombucha as a
beverage with mass market appeal, advanced analytical tools are needed to gain a better …

Milk and milk products; particularly yoghurts have almost exclusively been used as media for
probiotic delivery to human being for a very long time. Despite health benefits such products …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

Lactic acid bacteria (LAB) contribute to the fermentation of non-dairy cereal products such as
rice milk and produce economic products like yoghurt and cheese. These bacteria also have …

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic
beverages (WFMPB). The process variables such as amplitude and treatment time for …

The increasing prevalence of chronic diseases, has lead to increase in the demand of
functional foods and beverages as it prevent and enhance the health of the consumers …