Although bread is the main consumed staple food worldwide containing essential micro-and
macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less …

Developing natural delivery carriers suitable for food processing system is recognized as an
effective strategy to solve the limiting factors such as low bioavailability of natural bioactive …

Background The food industry's sustainability and global development activities are crucial
in addressing issues including hunger, health, responsible consumption, and climate …

Background Rising global population and protein demand challenge traditional animal
protein sources, emphasizing sustainability and environmental concerns. Plant proteins …

The international market for plant‐based 'milk‐alternatives'(PBMA) is growing tremendously.
There are concerns pertaining to their suitability for vulnerable people as they differ from …

This study aimed to develop a fermented puree mixture containing plant-based ingredients
and potential probiotic strains Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii …

Because of the limited technical properties of their native forms, oils and fats are frequently
blended to achieve the desired textural and oxidative properties. In this study, canola and …

Probiotics have various advantages for human health. Fermented dairy products constitute
the majority of probiotic foods on the market today. However, these products cannot be …