In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Several meta-analysis studies have revealed improving effects of probiotics on lipid profile,
while some studies have reported controversial findings. The purpose of present study was …

Concerns about fossil fuel depletion and the environmental effects of greenhouse gas
emissions have led to widespread fermentation-based production of bioethanol from corn …

Physicochemical and bio-functional properties of three starches including native starch (NS),
the dual enzyme-treated starch (DES) and the cross-linked carboxymethyl starch (CCS) …

In Mexico, close to 200 fermented products have been described, of which, approximately
20 are beverages. They were obtained through rustic and ancestral fermentation methods …

Background Recent epidemiological evidences indicate close association between
inorganic arsenic exposure via drinking water and cardiovascular diseases. However, the …

Objectives Kefir is obtained by the action of acidic bacteria and yeasts that exist in symbiotic
association in kefir grains. Recently, this fermented milk drink has been recommended for …

Background Elevated levels of blood cholesterol are associated with cardiovascular
disease, a leading cause of morbidity and mortality worldwide. Current therapies for …

Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-
characterized with respect to the flavor and texture of food products via fermentation. The …

Cardiovascular diseases and metabolic complications caused by hyperlipidemia are the
leading cause of death globally. In this study, the hypolipidemic potency of Sesamum …