Lactic acid is an essential platform chemical with various applications in the chemicals, food,
pharmaceutical, and cosmetic industries. Currently, the demand for lactic acid is driven by …

In recent years, there has been an increasing emphasis on natural and healthy nutrition,
leading to increased interest in fermented foods and their associated health benefits. In line …

Three strains, including L. fermentum, L. plantarum and S. thermophilus, were combined to
ferment blueberry juice. Through the sequential simplex lattice mixture design, regression …

From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

Porphyra yezoensis, an important medicinal seaweed extensively cultivated and consumed
in China, Japan, and South Korea, is traditionally considered a precious healthy food and …

This study aimed to investigate the impact of pan-and air fryer-roasting on the volatiles,
umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra …

Lactic acid fermentation is a promising method for developing sandwich seaweed scraps.
The objectives of this study were to investigate the effect of fermentation with …

The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has
attracted interest recently due to its positive effects on human health. This study aimed to …

Haematococcus pluvialis, an excellent natural source of astaxanthin, is also enriched with
protein, PUFA, carbohydrates. However, the off-flavour of H. pluvialis powder has limited its …

This study first employed ultrasonic-assisted fermentation of seaweed foot material with
Lactiplantibacillus plantarum to produce Porphyra yezoensis sauce. The aim was to …