An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …

Future technologies and systemic innovation are critical for the profound transformation the
food system needs. These innovations range from food production, land use and emissions …

Einkorn (Triticum monococcum) was the first domesticated wheat species, and was central
to the birth of agriculture and the Neolithic Revolution in the Fertile Crescent around 10,000 …

Biophilia is a human personality trait described initially by Erich Fromm and later by EO
Wilson, both of whom agree that biophilia has a biological basis and that it is fundamental to …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …

Some of the World's most valuable crops, including watermelon, honey melon, cucumber,
squash, zucchini and pumpkin, belong to the family Cucurbitaceae. We review insights on …

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 …

Fermented and alcoholic beverages played a pivotal role in feastings and social events in
past agricultural and urban societies across the globe, but the origins of the sophisticated …