Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …

Background Umami taste, which is one of the five basic tastes, refers to the taste expressed
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

The excellent health benefits of oil extracted from seeds have increased its application in
foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area …

This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state
fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of …

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of
pea protein on the microbiological and sensory properties of plant-based sausages was …

Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing
displacement of legumes from the diet and the possible negative effects of the food matrix …

Consumption of essential amino acids responsible for muscle protein synthesis is important
in preventing sarcopenia among older individuals. This population may experience …

The aim of this article is to increase the nutritional value of soybean meal while reducing the
content of antinutrients by microbial fermentation of soybean meal with a mixed culture of …

This work investigated the effects of different hydrolysis times (0.5, 1 and 2 h) on the
structure, interface and sensory properties, and biological activity of soybean meal peptides …