Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf‐Life of Fermented Foods
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …
studied species extensively used in food industry as probiotic microorganism and/or …
Functional beverages: the emerging side of functional foods: commercial trends, research, and health implications
In recent times, there has been growing recognition of the key role of foods and beverages
in disease prevention and treatment. Thus, the production and consumption of functional …
in disease prevention and treatment. Thus, the production and consumption of functional …
African sorghum-based fermented foods: past, current and future prospects
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other develo** countries. The importance of this …
food use for the inhabitants of Africa and other develo** countries. The importance of this …
Fermented cereal-based products: Nutritional aspects, possible impact on gut microbiota and health implications
Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …
part of food culture development worldwide. Nowadays, in the evolving functional food era …
[PDF][PDF] Cereal-based fermented foods of Africa as functional foods
Fermented cereal foods play an important socio–economic role in develo** countries as
well as making a major contribution to the protein requirements of natural populations. In …
well as making a major contribution to the protein requirements of natural populations. In …
Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products
With the prevalent food insecurity in Africa, there is a growing need to utilize the available
crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in …
crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in …
[HTML][HTML] Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage,“Borde”
Yeast and lactic acid bacteria (LAB) were isolated from Ethiopian traditional fermented
beverage, borde and evaluated for their potential probiotic properties, bile salt hydrolase …
beverage, borde and evaluated for their potential probiotic properties, bile salt hydrolase …
[HTML][HTML] A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
M Rawat, A Varshney, M Rai, A Chikara… - Journal of Agriculture …, 2023 - Elsevier
Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …
Oats as a matrix of choice for develo** fermented functional beverages
Abstract Development of oat-based fermented beverages started in Europe in the past 30
years with the rise of the functional foods market. It is based on the increasing consumer …
years with the rise of the functional foods market. It is based on the increasing consumer …
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
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 …
probiotic delivery to human being for a very long time. Despite health benefits such products …