Current awareness about the benefits of a balanced diet supports ongoing trends in humans
towards a healthier diet. This review provides an overview of fruits and fruit-by products as …

International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic
acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting …

Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

In this study, dairy protein (whey protein isolate, WPI) and dairy ingredients (sodium
hyaluronate, SH) were selected as candidates for probiotic encapsulation, directly useable …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Cactus Opuntia ficus indica is widely distributed in (semi-) arid regions. Fruit and cladodes
are processed into many food products. Cladodes are used as vegetables, but their main …

Yeast and lactic acid bacteria (LAB) were isolated from Ethiopian traditional fermented
beverage, borde and evaluated for their potential probiotic properties, bile salt hydrolase …

Phenolic compounds are important constituents of plant food products. These compounds
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …

Black gamju is Korean traditional beverage fermented with molds. The aim of this study was
to assess the probiotic properties and antioxidant activities of novel Pediococcus …