Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

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 …

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages.
After the selection of the adequate technological parameters, the fermentation was carried …

Fermented cereal foods play an important socio–economic role in developing countries as
well as making a major contribution to the protein requirements of natural populations. In …

Plant beverages are becoming more popular, and fermented cereal-or pseudocereal-based
beverages are increasingly used as alternatives for fermented products made from cow milk …

Functional foods are gaining significant attention from people all over the world. When
added to foods, probiotic bacteria can turn them healthier and confer beneficial health …

Aiming at meeting consumers' requirements for healthy foods, dietary needs (vegetarianism,
lactose-and gluten-free), as well as the nutrition recommendations of the Health Authorities …

Germinated brown rice is considered a functional food in relation to the presence of
beneficial nutrients and bioactive compounds in considerable amounts. The present study …

This review describes the technical and functional role of exopolysaccharides (EPSs) in
cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for …

Plant-based milk alternatives have gained massive popularity among consumers because of
their sustainable production compared to bovine milk and because of meeting the nutritional …