Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …

The definition of metabolic syndrome (MetS) has undergone several changes over the years
due to the difficulty in establishing universal criteria for it. Underlying the disorders related to …

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the
research and the available options in the market, there are two generations of products …

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

Food packaging is an area of interest not just for food producers or food marketing, but also
for consumers who are more and more aware about the fact that food packaging has a great …

Prebiotics are either natural or synthetic non-digestible (non-) carbohydrate substances that
boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large …

Simple Summary The legume–rhizobium symbiosis is one of the most beneficial interactions
with high importance in agriculture, as it delivers nitrogen to plants and soil, thereby …

The consumption of healthy food, in order to strengthen the immune system, is now a major
focus of people worldwide and is essential to tackle the emerging pandemic concerns …

The lentil (Lens culinaris L.) is one of the most important legumes (family, Fabaceae). It is a
natural functional food rich in many bioactive compounds, such as polyphenols, saponins …

Fermentation is an important process that can provide new flavors and nutritional and
functional foods, to deal with changing consumer preferences. Fermented foods have …