With the growing demand for functional foods having better nutraceutical properties, lactic
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …

In alignment with Hippocrates' aphorisms “Let food be your medicine and medicine be your
food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets …

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

Fermented foods have been an important component of the human diet from the time
immemorial. It contains a high amount of probiotics that have been associated to a wide …

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 …

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents,
thickeners and emulsifiers, have been immensely studied for improving the texture, taste …

Microorganisms, fermentation processes, and the resultant metabolic products are a key
driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or …

Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly
ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring …

Anthocyanin-rich fruit beverages are of special interest as functional products due to their
antioxidant activity, antimicrobial properties against pathogens, and, more recently …

The increasing health awareness of consumers has made a shift towards vegan and non-
dairy prebiotics counterparts. Non-dairy prebiotics when fortified with vegan products have …