Nutraceutical and functional food market are one of the fastest-growing food segments in the
newer food product development category. In the recent past, focus of beverage industry has …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Lactic acid bacteria (LAB) contribute to the fermentation of non-dairy cereal products such as
rice milk and produce economic products like yoghurt and cheese. These bacteria also have …

Paneer is a fresh, non-melting, unripened cheese commonly consumed in South Asian
countries. It is known for its mild flavor, firm texture, and high nutritional value. The …

Starch is one of the organic compounds after cellulose found most abundantly in nature.
Starch significantly varies in their different properties like physical, chemical, thermal …

In the present study, processed cheeses fortified with walnut paste (a high source of omega-
3 fatty acids) were developed and characterized. In order to identify the best cheese …

Lentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk‐
based cheese. With time, more people want to reduce their meat and dairy intake for ethical …

Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in
vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect …

Günümüzde tüketiciler, değişen yaşam tarzlarının yanı sıra sağlık, çevresel ve etik
yaklaşımlar nedeniyle alternatif diyetleri denemeye yönelmişlerdir. Bu bağlamda, yeni …

Rice milk is known for its wide range of beneficial effects on human health. Despite an
increasing inclination towards rice drinks consumption, not much is known regarding the …