Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large ...

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...

The majority of plant and animal material that is used as a primary food source is also a good substrate for microbial growth and may be subject to different fermentative processes.

Indigenous fermented foods form an intricate part of the diet throughout the world and have been produced for centuries as a method of food conservation. These foods, produced using locally grown raw materials and following ...

Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence ...

Folate is an essential B-group vitamin that plays a key role in numerous metabolic reactions such as energy usage and the biosynthesis of DNA, RNA, and some amino acids. Humans cannot synthesize folate so an exogenous ...

In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced ...

The claimed health benefits of fermented functional foods areexerted either directly through ingested live microorganisms(probiotics) or indirectly as a result of ingestion of microbialmetabolites produced during the ...