Lactose intolerance has a high prevalence worldwide, ranging between 57% and 65%. It is
caused by a reduction or loss of the activity of the intestinal enzyme lactase− phlorizin …

Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part,
by the health benefits these products may confer. Epidemiological studies have shown that …

Study Design Estimating the rate of food allergy in a population is challenging because
measuring food allergy on a large scale is difficult. True food allergy is defined by a specific …

Most adverse reactions to food are patient self-reported and not based on validated tests but
nevertheless lead to dietary restrictions, with patients believing that these restrictions will …

Probiotics are the most useful tools for balancing the gut microbiota and thereby influencing
human health and disease. Probiotics have a range of effects, from those on nutritional …

Polyhydroxyalkanoates (PHA), the only group of “bioplastics” sensu stricto, are accumulated
by various prokaryotes as intracellular “carbonosomes”. When exposed to exogenous stress …

The objective of this study was to determine the antioxidant and quality characteristics of
yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4 …

The encapsulation by spray drying is a common method of encapsulation on the food
industry. Many biopolymers are described on the literature as wall materials for this purpose …

Valorization of lactose is achieved by enzymatic conversion to lactose derivatives with
nutraceutical properties. This review summarizes recent developments on composition and …

The four‐tiered NOVA food classification defines foods based on their degree of processing
and ranges from native unprocessed foods to so‐called “ultra‐processed” foods. Recent …