The development of non-dairy fermented juices based on fruits and vegetables is favoured
by multiple factors, such as greater consumer awareness of health-related properties of …

Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus
plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37) …

The growing interest in a healthy lifestyle has contributed to disseminating perspectives on
more sustainable natural resource management. This review describes promising aspects of …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Abstract Opuntia ficus‐indica (OFI), widely recognized as prickly pear, is native to Mexico
and it is distributed in many areas of the world because of its socioeconomic, agronomic …

This study investigated the effect of FBP (fermented blueberry pomace by the mixture of
Lactobacillus rhamnosus GG and Lactobacillus plantarum-1) on hyperlipidemia in high-fat …

Cactus Opuntia ficus indica is widely distributed in (semi-) arid regions. Fruit and cladodes
are processed into many food products. Cladodes are used as vegetables, but their main …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …