Background Knowledge of rice's nutritional value and health benefits is essential to increase
rice consumption in people's daily diet. Rice is known as a queen of cereal crops that have a …

Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world,
especially in Asian countries. The two main subspecies of rice are japonica and indica …

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of
natural bioactive substances, including phenolic compounds, that exhibit health–promoting …

Wheat bran is the main by-product during wheat flour processing. Although wheat bran is
rich in the bioactive compounds and antioxidant capacity, it is not widely utilized in its natural …

The effects of two fermentation processes (common fermentation with Saccharomyces
cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and …

Aflatoxins are toxic carcinogens and mutagens formed by some moulds, specifically
Aspergillus spp. Therefore, this study aimed to extract and identify bioactive secondary …

Recycled agroindustrial waste has been of great interest during the last decade as a low-
cost and sustainable substrate for fermentation processes. The types of products, yields, and …

This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to
develop a wheat bran (WB) deep-processing technology. Compared to the most popular …

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters
limit its development. This study aimed to develop a novel and functional quinoa yogurt with …

Colorectal cancer (CRC) is a cancer associated with chronic inflammation. Whole grains
and probiotics play a protective role against CRC. Fermented grains are receiving increased …