Colorectal cancer (CRC) is the third most common cancer and the fourth most common
cause of cancer-related death. Most cases of CRC are detected in Western countries, with its …

Spore-forming bacilli are being explored for the production and preservation of food for
many centuries. The inherent ability of production of large number of secretory proteins …

Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects
on human bodies and ultimately influence health, depending on their structural properties …

International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Background Foodborne diseases can be highlighted as one of the most significant health
concerns among the last decades. Probiotic food products can be considered as the …

Our previous studies employed the fermented acidified technology to process fermented
rubing cheese (FRB) with a self-screened lactic acid bacteria starter. The present study …

Health benefits associated with dietary fibre consumption have shifted its applications
towards inclusions into food products. This work aimed at exploring the influence of adding …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic
juice. The cell counts of the L. plantarum LS5 increased from 7.0±0.1 to 8.63±0.38 log …

Milk-derived bioactive peptides with a single activity (eg, antioxidant, immunomodulatory, or
antimicrobial) have been previously well documented; however, few studies describe …