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

Fermented foods have been an important component of the human diet from the time
immemorial. It contains a high amount of probiotics that have been associated to a wide …

Wood extracts are one of the most important natural sources of industrially obtained tannins.
Their use in the food industry could be one of the biggest (most important) recent …

This work was to carry out a complete characterization of the brewers' spent grains,
determining its parameters: physical, chemical, thermal, morphological, structural, and …

Introduction. Alcoholic fermented rice‐based beverages (AFRBs) have been used since time
immemorial for spiritual connection and cultural rituals in North‐East India. AFRBs are also …

Beer is the third most consumed beverage in the world, trailing only water and tea but
ranking first among alcoholic beverages. In recent years, producers and researchers have …

Manipur is characterized by its rich culture, indigenous food habits, and diverse population
of over 30 different tribal and non-tribal ethnic communities. The major non-tribal Meitei …

A mixed dough fermentation culture (Hamei) is used to inoculate the traditional rice beer
Atingba in Manipur, India. Lactic acid bacteria and yeast were isolated from Hamei and …

Bioflavonoids are of great interest due to their health-benefitting properties and possible
protection against certain types of diseases. A microwave-assisted extraction (MAE) method …

A newly developed HomChaiya rice beer has several nutritional advantages and
phytochemical benefits. However, the quality after prolonged storage is not yet known. The …