Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Although milk kefir and water kefir have different physical, chemical and microbiological
characteristics, several microbial species that make up kefir stand out with probiotic …

Water kefir is a fermented beverage often produced in a household setting through the
inoculation of a microbial community (water kefir grains) into a sugar rich solution. To date, a …

Nowadays, the interest in the consumption of healthy foods has increased as well as the
homemade preparation of artisanal fermented product. Water kefir is an ancient drink of …

Major Depressive Disorder (MDD) is a growing disabling condition affecting around 280
million people worldwide. This complex entity is the result of the interplay between …

Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir
(fermented nondairy beverage) are of special interest because their grains can be …