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

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

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

Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the
physicochemical characteristics, structural properties, and in vitro digestion of gelatinized …

Polyphenols contribute as one of the largest groups of compounds among all the
phytochemicals. Common sources of dietary polyphenols are vegetables, fruits, berries …

Addressing the critical issue of water pollution, this review article emphasizes the need to
remove hazardous dyes and phenolic compounds from wastewater. These pollutants pose …

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-
based products, due to consumer's increasing demand for the health and environmental …

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of
natural bioactive substances, including phenolic compounds, that exhibit health–promoting …

益生菌是一类严格选择的, 如果给予足够的量, 能够为宿主带来健康益处的活性微生物.
常见的具有益生功能的微生物, 包括传统益生菌乳酸菌(lactic acid bacteria) 和酵母菌 …