This study aimed to select autochthonous lactic acid bacteria (LAB) with probiotic and
functional properties from goat dairies and test their addition to artisanal cheese for the …

Fermented foods are sources of microorganisms such as yeasts, which have various
beneficial effects in human health and show potential as probiotics. Probiotics have …

Enzymatic processes play a key role in the production of grain-containing food due to their
effect on the nutritional properties, rheological characteristics, and contribution to improving …

The growth of lactic acid bacteria (LAB) in fermented foods, especially in ripened foods,
could be associated with the production of biogenic amines (BAs). BAs are small, nitrogen …

Traditional fermented beverages have been consumed worldwide for centuries. Such is the
case of “Chicha de siete semillas” which is originally from the province of Huanta, in …

Yeasts involved in the spontaneous fermentation of traditional beverages like chicha
(indigenous Andean beer) may have the potential to be used as starter cultures to improve …

Near Infrared (NIR) spectroscopy was evaluated as a fast and easy method for identifying
the most interesting cocoa genotypes according to chemical composition, including …

Modern food science and technology has greatly influenced indigenous processing, safety
and packaging of food. However, this body of knowledge has, over the years somehow …

A high sugar concentration is used as a starting condition in alcoholic fermentation by
budding yeast, which shows changes in intracellular state and cell morphology under …

Oriental spices/herbs and condiments are important components of daily food consumption
in the oriental countries as well as around the world. They have gained more atterention as …