This study provides an overview of the factors that influence the effect of fermentation on the
antioxidant activity and the mechanisms that augment antioxidative activities in fermented …

Dairy and milk consumption are frequently included as important elements in a healthy and
balanced diet. It is the first food for mammals and provides all the necessary energy and …

Antioxidants have become scientifically interesting compounds due to their many benefits
such as anti-aging and anti-inflammatory. Today, it is still used in many areas. In food …

The catalytic properties of the proteases have already allowed for their introduction into
several industrial processes, such as food, chemical, pharmaceutical, etc. Recent advances …

Milk from different species has been exploited for the isolation of various functional
ingredients for decades. Irrespective of the source, milk is considered as a complete food, as …

For over 100 years it was believed that dietary protein must be completely hydrolysed before
its constituent amino acids could be absorbed via specific amino acid transport systems. It is …

Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of
therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by …

The Maillard reaction, which is generally termed nonenzymatic browning or glycation, has
been implicated in accelerated aging and diabetic complications in vivo. Although the …

The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-
soluble fractions with antioxidant and antihypertensive properties was studied. LSF was …

Milk, cheese, yogurt, and other dairy products have long been known to provide good
nutrition. Major healthful contributors to the diets of many people include the protein …