Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …

Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

There is a growing criticism of meat-based products over environment, animal welfare, and
public health. Meat lovers are keeping and adapting their habits, while other consumers are …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Meat represents an important protein source, even in developing countries, but its
production is scarcely sustainable, and its excessive consumption poses health issues. An …

There is a general interest in finding new ways of valorizing fruit and vegetable processing
by-products. With this aim, applications of industrial fermentation to improve nutritional …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

The aim of this study was to investigate and compare the physicochemical characteristics
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …