Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Worldwide, 70% of the adult population has limited expression of lactase enzyme with a
wide variation among different regions and countries. Lactase deficiency may lead to lactose …

Immune-mediated food allergy and non-immune mediated food intolerance are categorized
as the most common adverse reactions resulting from the ingestion of certain foods. As there …

With increasing health awareness worldwide, lactose intolerance has become a major
concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy …

The aim of this review was to present various topics related to lactose intolerance with
special attention given to the role of fermented foods and probiotics in alleviating …

Microbial enzymes catalyze various reactions inside and outside living cells. Among the
widely studied enzymes, fungal enzymes have been used for some of the most diverse …

Research coupling human nutrition and sustainability concerns is a rapidly developing field,
which is essential to guide governments' policies. This critical and comprehensive review …

Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a
triacylglycerol core surrounded by a triple membrane structure, the milk fat globule …

Complex carbohydrates, proteins, and other food components require a longer digestion
process to be absorbed by the lining of the alimentary canal. In addition to the enzymes of …

This review investigates coconut as a sustainable and nutrient-rich plant-based alternative
to traditional animal-based food sources. We have explored the nutritional profile, culinary …