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

The circular economy (CE) has been proposed as a potentially significant catalyst to
enhance the current response to the global climate crisis. The objective of this study was to …

Processing dairy products by conventional methods, such as pasteurization, can induce
chemical reactions and physicochemical alterations, compromising nutritional and sensory …

The aim of this work was to carry out a systematic literature review focused on the scientific
production, trends, and characteristics of a knowledge domain of high worldwide …

The trends related to ohmic heating technology in food processing were evaluated using
bibliometric analysis based on the scientific literature published in the last decade …

The lack of research on the rich sucrose in tiger nut meal has been a major obstruction to the
comprehensive utilization of tiger nut (Cyperus esculentus L.). In this study, for the first time …

Currently, the demand for healthy consumption and the use of alternatives to dairy proteins
for the development of foods with good nutritional value are growing. Quinoa has received …

Food science innovation depends on consumers' needs and is currently seeking functional
food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health …

The coloring of foods is one of the main attributes of importance for consumers and it can be
decisive for a consumer to accept or reject the product. Models that explore brown sugar …

Over the past few decades, the wealth of Africa has not made African wealthy. There is a
voicing that Africa is cursed, whether richly poor or poorly rich. Sub-Saharan Africa is …