Purpose Soy whey is a byproduct generated from the processing of several soybean
products. Its valorization has continued to attract significant research interest in recent times …

Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is
prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains …

Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is
often discarded off as a waste liquid by the tofu manufacturers. Previous studies have …

Introduction Industrial applications of lentil (LP) and quinoa (QP) proteins are limited due to
their relatively poor water solubility. In this study, a combination of protein-protein interaction …

Three water kefir grains (WKG) C, B, M with higher heterogeneity in the consortia C and M,
and different biodiversity, dominated mainly by the genus Lactobacillus were selected from …

This study aimed to explore the bacterial diversity of smoked fish and smoked‐dried fish.
Forty‐eight fish samples were collected from various processing sites and markets in Benin …

Ферментированные молочные продукты являются наиболее используемой пищевой
матрицей для производства пробиотических напитков, однако наличие большого числа …

Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry.
However, due to their low solubility, extensive application of LP is severely limited. This …

A fermentação é uma prática ancestral, disseminada por diferentes culturas, cujo método e
alimentos selecionados, variam conforme a região geográfica. Esse processo é capaz de …

Abstract Anjliany M, Pangesti RF, Mualim IA. 2022. Water kefir containing dragon fruit skin:
effect of starter and fermentation time. In: Herlinda S et al.(Eds.), Prosiding Seminar Nasional …