Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

Waste generated from the agro-food industry represents a concerning environmental, social
and economic issue. The Food and Agriculture Organization of the United Nations defines …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Recent innovations in processed meats focus on healthier reformulations through reducing
negative constituents and/or adding health beneficial ingredients. This study explored the …

Background Although several research studies have described potentialities of lactic acid
fermented cereal beverages as functional beverages, their market and industrial …

This study aims to define the aroma composition and key aroma compounds of barley malt
wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas …

The growing emphasis on sustainability and health concerns has underscored the necessity
for low-pesticide and safe foods, leading to increased adoption of organic production …

Although functional foods offer considerable market potential, several issues still need to be
addressed. As most of the studies on functional fermented foods are of a rather descriptive …

Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone
towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study …

Purpose–The purpose of this paper is to explore differences in consumers' willingness to
purchase functional foods (FFs) in southern Chile in terms of socio-demographic …