Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic,
and high nutritional value, however, the beany flavor limits its applicability. Hence, GC–MS …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …

Introduction Over the past years, several efforts have been made to formulate and develop
plant-based substitutes of animal-based products in response to environmental changes …

In this study, soy whey fermentations under low-temperature (25° C), high-temperature (37°
C) and simulated natural temperature (dynamic temperatures, 25–37° C) were performed to …

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of
pea protein on the microbiological and sensory properties of plant-based sausages was …