Current awareness about the benefits of a balanced diet supports ongoing trends in humans
towards a healthier diet. This review provides an overview of fruits and fruit-by products as …

Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

Abstract Type 1 resistant starch (RS1) has recently received tremendous attention from
various research areas such as food science, nutrition, microbiology, and pharmaceutical …

Waste generated from the agro-food industry represents a concerning environmental, social
and economic issue. The Food and Agriculture Organization of the United Nations defines …

Aloe vera catches attention of food industry due to its various health benefits like emollient,
anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe …

Cereal crops, such as oats and barley, possess a number of valuable properties that meet
the requirements for functional diet components. This review summarized the available …

Plant-based beverages have become a hot spot in the development of functional foods with
the increasing demand for nutrition and health food in recent years. However, common plant …

Cereal grains are a good source of macronutrients and micronutrients that are required for
metabolic activity in the human body. Sprouts have been studied to enhance the nutrient …

Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant
amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric …

Maize, together with its fermented products, is fundamental for human nutrition and animal
feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of …