The consumption of probiotic foods is rather limited for many sectors of the population
(vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional …

The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and
Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The …

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of
value-added beverages with beneficial properties to consumers. The aim of this work was …

The consumption of probiotic foods has grown rapidly, and these are generally found in
dairy matrices where their growth is favored. Therefore, this study aimed to develop a new …

Abstract Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential
for innovation and development of improved food products because of its protein content …

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages.
After the selection of the adequate technological parameters, the fermentation was carried …

Demands for novel lactic acid bacteria with potential to be used as probiotics along with
healthy fermented plant-based products increase worldwide. In this study, a novel …

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB)[
Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides …

This study aims to produce a high nutritive value blended fermented milk and cereals, as
ready and easy to devour functional food like using camel milk and quinoa seeds. Kishk is …

Quinoa is a treasure trove of nutrients. Rising demands for gluten free products parallels the
apparent or real increase in celiac disease, non-celiac gluten sensitivity and gluten allergy …