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Fruit and Vegetable Waste: A Taste of Future Foods
Fruits and vegetables are the unexploited horticulture products that hold the largest share in the food waste produced globally. Regardless of being...
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The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
Many people especially those in the sub-Saharan African countries depend on fermented foods for their day-to-day living. This is because most...
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Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014
The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods,...
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Nut Milks and Nut Kefirs as Functional Foods
Functional foods are those that not only provide nutrients, but also have positive effects on bodily functions and can help control or reduce certain...
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Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Food waste and by-products are generated throughout the food processing and storage chain. In a world facing climate collapse and limited space for...
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Plant-based traditional foods and beverages of Gumare Village, Botswana
The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical...
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Immune boosting functional components of natural foods and its health benefits
Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, and...
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Search for Influence Factors in Lactobacilli with Probiotic Properties Isolated from Traditional Kazakh Foods
The aim of this study was to investigate the factors influencing the probiotic potential of lactobacilli isolated from traditional Kazakh foods,...
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Nutritive Vegetable Production and Protection with the Use of Vrikshayurveda-based Herbal Kunapajala
It is through the research efforts made by the Indian Council of Agricultural Research through its different institutes and national research...
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Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island
Zaopocu (ZPC) is a traditional fermented food from Hainan Island with tropical characteristics, and its specific fungal community may provide its...
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Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts
Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their...
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Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice
Functional beverages play an essential role in our modern life and contribute to nutritional well-being. Current efforts to understand and develop...
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Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus...
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Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites
BackgroundStaphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus ...
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Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant....
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Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp.
Pulu Mandoti , a local red rice ( Oryza sativa L.) variety popular among Sulawesi residents, has gained recognition for its perceived health benefits,...
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Prebiotic and Synbiotic Foods
Human health primarily depends on the diet, as diet plays a fundamental role in revam** the population of intestinal microbiota, which assists in...
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Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy...
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Effects of probiotic fermented milk on management of obesity studied in high-fat-diet induced obese rat model
The current study aimed to explore the hypothesis that probiotic bacteria are significantly involved in the control of obesity using Wistar rats as...
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Non-thermal Processing of Foods: Recent Advances
Non-thermal processing is gaining immense popularity in food processing, as it has several advantages over thermal processing and potential to be...