Climatic oscillation is mediated by altered temperature and precipitation patterns projected
to impact food production stability and lead to food and nutritional security threats. This …

Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …

The massive research interest in whey has strengthened its position among coagulated milk
products. Previously conducted reviews demonstrate that whey-derived functional foods …

Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

To feed and provide Food Security to all people in the world is a big challenge to be
achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy …

Abstract Here, Baijiu distillers' grains (BDGs) were employed in biorefinery development to
generate value-added co-products and bioethanol. Through ethyl acetate extraction at a 1: 6 …

Sorghum bicolor plant has a high abundance of 3-deoxyanthocyanins, flavonoids and other
polyphenol compounds that have been shown to offer numerous health benefits …