Nutraceutical and functional food market are one of the fastest-growing food segments in the
newer food product development category. In the recent past, focus of beverage industry has …

For many years, cow's milk has been considered as an essential food because of its
nutritional value. However, the demand for plant-based milk alternatives (PBMAs) increased …

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

The worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel
kefir-like fermented beverage. Three variants containing 5%, 10%, and 15%(w/w) of FOC …

This study aimed to investigate the effects of fermented soymilk (FSM) with Lactobacillus
brevis CICC 23,474 and L. brevis CICC 23,470 on the structural changes and allergenicity of …

Beetroot is a good source of minerals, fibers, and bioactive components. The present
research work was conducted to evaluate the nutritional quality of beetroots (juice, peels …

Limitations of dairy products, such as lactose intolerance, problems related to a high
cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as …

Fermentation of milk enhances its nutritional and biological activity through the improvement
of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk …

The area of functional beverages made from plant-based or non-dairy milk is one of the
fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of …