In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …

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

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in
the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC …

Kinema is an alkaline traditionally fermented soybean product popularly consumed in
Sikkim Himalayan region. Kinema was prepared by soybean fermented with different …

A bioprocess was developed for production of bioactive peptides on microbial fermentation
of rice beans using proteolytic Bacillus subtilis strains. The peptides produced were …

The world is currently facing a frightening coronavirus disease-2019 (COVID-19) epidemic.
Severity of COVID-19 presentation is highly variable among infected individuals with …

A novel soy chhurpi product was developed by fermentation of soymilk using proteolytic
Lactobacillus delbrueckii strains isolated from traditional chhurpi production of Sikkim …

Fermented soybean products are traditionally consumed and popular in many Asian
countries and the northeastern part of India. To search for potential agents for the …