Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, developing …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Lactose is an underutilized byproduct of the dairy industry. Galacto-oligosaccharides (GOS)
are established prebiotics with health-promoting properties. This study demonstrates a facile …

Hesperidin is a polyphenol derived from citrus fruits that has a broad potential for biological
activity and the ability to positively modify the intestinal microbiome. However, its activity is …

Removing sulfate prior to methanogenesis and maintaining year-round operation of the
plant are the two main bottlenecks to be solved prior to implementing highly efficient …

Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies
on fermentation with planktonic cultures. Kefir has been associated with many health …

Based on factual scientific health claims, prebiotics have gained significant importance in
ever-growing food and pharmaceutical industries. The diverse nature of distinct prebiotics …

Maca is a well-known biennial herb with various physiological properties, such as
antioxidant activity and immune response regulation. In this study, the antioxidant, anti …

This study was conducted to determine the effects of dietary yeast cell wall (YCW) on growth
performance, intestinal health, and immune responses of broiler chickens. In a randomized …

Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …