Dairy products are important to the human diet and are one of the four essential food groups.
Conventional fermented cow milk products possessed a variation of bioactive components …

Molecular modifications have been practiced for more than a century and nowadays they
are widely applied in food, pharmaceutical, or other industries to manipulate the …

Recently, more consumers are interested in purchasing probiotic food and beverage
products that may improve their immune health. The market for functional foods and …

Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation
method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The …

A growing inclination among consumers toward the consumption of natural products has
propelled the usage of natural compounds as novel additives. Polyphenols are among the …

The study was the first to investigate the content and composition along with the antioxidant
activities of polyphenols in the dark tea infusions. The effect of brewing conditions on total …

Studies have confirmed that yogurt has the activity of regulating blood pressure because it is
rich in probiotic-fermented food-derived active peptides. There are also studies on …

In Lactobacillus plantarum the metabolism of hydroxybenzoic and hydroxycinnamic acid
derivatives follows a similar two-step pathway, an esterase action followed by a …

The fermentation of milk containing 0%, 3%, 6%, and 9%(w/v) yacon root flour (YRF) by
Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum BG-112 was evaluated for …

This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its
physicochemical, microbiological, sensory, and rheological properties during storage …