Background Fermented cereal or pseudocereal foods may be produced as a good
alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds …

Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …

To investigate how casein hydrolysate affected the physicochemical properties and
microbiological diversity of the glutinous rice dough (natural fermentation and yeast …

Probiotics have become increasingly popular as consumers demand balanced nutrition and
health benefits from their diet. However, lactose intolerance and allergies to milk proteins …

Rice, tiger nut and carob are Mediterranean products suitable for developing new foods,
such as fermented beverages, due to their nutritional properties. These crops have a high …

The fermentation of steamed rice with a microbial starter yields the unique traditional
alcoholic beverage known as Sato, which is widely consumed in many provinces of …

Traditional foods have recently gained importance because of their role in the United
Nations' sustainable development goals (SDG), ensuring health benefits and economic …

Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the
relationship between fermentation products, microbial aspects, functional implications and …

Probiotics have numerous biological functions and clinical studies have reported that
consuming probiotic foods could promote hair growth and hair follicle health …

Cereals are staple foods worldwide. They are often processed using spontaneous
fermentation or backslopping. Many cereal-based fermented foods (CBFFs 1) are produced …