Demand for plant‐based meat alternatives has increased in recent years due to concerns
about health, ethics, the environment, and animal welfare. Nevertheless, the market share of …

Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in develo** countries …

Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …

Background The use of grains as an alternative to wheat in breadmaking has rapidly grown
in the last few years, driven by the Sustainable Development Goals toward improving food …

This study aimed to develop a fermentation process that allows the concomitant production
of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread …

Sourdough fermentation of bakery products is a well-established and widespread technique
to confer an added value to the resulting food. In recent decades, gluten-free raw materials …

This study produced dextran both in situ by fermentation with Weissella confusa A16 and in
vitro by isolated W. confusa A16 dextransucrase enzyme, and investigated its effects on the …

Saliva plays a crucial role in the oral processing of food, contributing to the structural
breakdown of the food and its sensory perceptions. Salivary α-amylase, one of the most …

The milk and water kefir grains are often used for fermented beverages' production with
technological and functional effects. These complex natural consortia of microorganisms can …