Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …

With the increasing concerns of food safety and public health, tremendous efforts have been
concentrated on the development of effective, reliable, nondestructive methods to evaluate …

Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of
fermented vegetables and capable of producing beneficial organic acids. In the present …

Meat and meat products represent excellent sources of key nutrients for human health, such
as protein, essential amino acids, B vitamins, and minerals. However, they are recognized …

The art of food preservation has been an integral part of human civilization, sha**
societies, cultures, and economies. However, the widespread use of inorganic products …

Fermented foods (FFs) are part of the cultural heritage of several populations, and their
production dates back 8000 years. Over the last~ 150 years, the microbial consortia of many …

The increase in the nutritional awareness of consumers has meant that products with high
nutritional value, sensory attractiveness, and safety are currently being sought on the …

Globally produced whey volume is estimated at more than 10 billion tons per year, and only
50% of the total amount is processed and turned into products that are safe for the …

Cheese is a perishable commodity due to the dynamic biochemical and microbiological
changes that occur throughout its manufacture, ripening, and marketing. Consequently, the …

Previous studies documented that Lactobacillus paracasei has obvious in vitro cholesterol-
lowering abilities. In this study, initially, L. paracasei was tested in terms of antibacterial …