In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the
physiological properties, antioxidant activities, and volatile/non-volatile metabolites of …

Barley beverage contains many natural nutrients which is suitable for lactic acid bacteria
(LAB) fermentation. The aim of this study was to explore the influences of Lacticaseibacillus …

Proteins are essential for creating structured food systems due to their interactions with other
molecules, but their structure is highly affected by temperature. This study aimed to evaluate …

目的探究益生菌发酵对苹果浆理化性质, 抗氧化活性及挥发性风味物质的影响.
方法测定苹果浆发酵过程中活菌数, pH, 总酸, 总糖, 还原糖, 总酚, 黄酮, 1, 1-二苯基-2 …

The traditional fermentation method for Chinese rice wine (RW) production has some
limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this …

Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The
effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was …

This study aimed to assess the technique of natural fermentation by applying water kefir to
the casein protein. The diverse microorganisms and their enzymes found naturally in the …

Plant-based proteins are often associated with a range of health benefits. Most research
primarily investigates pea and soy proteins, while lentil proteins received minimal attention …

BACKGROUND Rice wine (RW) fermentation is limited by its long fermentation time, weak
taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound …

The two limiting factors for lentil protein utilization are water solubility and digestibility. In this
study, we utilized two non-thermal techniques:(1) protein complexation of lentil and casein …