The fermentation of plant foods detoxifies and eliminates compounds that are inherently
present in grains and legumes and have antinutritive properties, including cyanogenic …

Background Fermentable oligo-di-and mono-saccharides and polyols, abbreviated as
FODMAP, are components of several plant-based foods as well as milk. The FODMAPs …

The aim of this study was to investigate and compare the physicochemical characteristics
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …

The human microbiome has recently become a valuable source of information about host
life and health. To date little is known about how it may have evolved during key phases …

The application of processing waste by-products along with probiotics is an interesting
choice to confer potential functional aspects to food products. This study was designed to …

For the production of fermented milk drinks, cultures of microorganisms other than
traditionally applied can be used. Such possibilities are created by the symbiotic culture of …

Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols)
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …

Sheep farming is an important socioeconomic activity in most Mediterranean countries,
particularly Spain, where it contributes added value to rural areas. Sheep milk is used in …

Epidemiological studies associate milk consumption with an increased risk of Parkinson's
disease (PD) and type 2 diabetes mellitus (T2D). PD is an α-synucleinopathy associated …

In recent years, yogurt has been one of the most popular fermented dairy products and is
sold worldwide. In this study, pH and titrated acid changes of 4 strains of Lactobacillus …