The hemp plant Cannabis sativa Linn, referring to industrial hemp, is a high-yielding annual
industrial crop grown providing fibers from hemp stalk and oil from hemp seeds. Although …

It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Recently, food companies from various European countries have observed increased
interest in high-protein food and other products with specific functional properties. This …

The demand for alternatives to milk-based yogurts with high acceptance and functionality
has been increasing in recent years. Yet, many plant-based proteins suffer from limited …

Background Today's consumers demand natural and healthy functional food products with
clean labels and less added ingredients and exogenous hydrocolloids. The goal is to …

In this study, the rheological and tribological properties of complex solutions comprising of
fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC) …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

As consumers continue to savor different high-quality yogurt in recent years, refined and
differentiated processing of yogurt and improving process conditions have now become the …