Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

The utilization of whey has become a challenge with the significant growth in the production
of cheese and coagulated milk products. Consequently, we have developed cost-effective …

Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their
biopreservative properties. LAB have ability to produce various types of antimicrobial …

Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic,
and high nutritional value, however, the beany flavor limits its applicability. Hence, GC–MS …

In order to determine the impact of fermentation on protein quality, pea protein concentrate
(PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

This study aimed to examine the impact of fermentation process on whey protein and
improve the general properties of fermented whey protein concentrate (FWPC) recovered by …