Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

The functional food sector has shown tremendous growth in recent years with the
application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in …

Biologically active peptides play an important role in metabolic regulation and modulation.
Several studies have shown that during gastrointestinal digestion, food processing and …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources
of protein with a high amino acid score and can provide bioactive peptides. This manuscript …

In the present study probiotic drinks were developed using germinated and ungerminated
seeds of barley, finger millet and moth bean. All three grains were washed, soaked …

The growing interest of consumers towards nutritionally enriched, and health promoting
foods, provoke interest in the eventual development of fermented functional foods. Soymilk …

This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic
acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy …

Whey, the main by-product of the cheese industry, is considered as an important pollutant
due to its high chemical and biological oxygen demand. Whey, often considered as waste …

Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life
and improve stability of soy milk was investigated. Soy milk samples with chitosan solution …