The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Agricultural residues are rich in bioactive compounds. These residues can be used as an
alternate source for the production of different products like biogas, biofuel, mushroom, and …

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 …

Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …

Nowadays there is an increasing demand for vegetable protein sources as an alternative to
that of animal origin, not only for its greater environmental sustainability but also for its …

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Plant-based protein sources impart grassy off-flavors, when used in bland-tasting products
like dairy alternatives, reducing their consumer acceptability. This study aimed at improving …

A large number of by-products or wastes are produced worldwide through various food
industries. These wastes cause a serious disposable problem with the environment. So, now …

In order to determine the impact of fermentation on protein quality, pea protein concentrate
(PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin …