Fermented dairy products are obtained from fermentation of milk, through the action of
suitable and harmless microorganisms. In addition to lactic acid bacteria, fermented dairy …

Food adulteration refers to the alteration of food quality that takes place deliberately. It
includes the addition of ingredients to modify different properties of food products for …

In the context of the prevailing trend toward more natural products, there seems to be an
increasing preference for raw milk consumption as raw milk is associated with several …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Milk-derived bioactive peptides with a single activity (eg, antioxidant, immunomodulatory, or
antimicrobial) have been previously well documented; however, few studies describe …

Milk is an important food of the daily diet. Many countries include it in their dietary
recommendations due to its content in several important nutrients that exert beneficial effects …

Abstract Background Type 2 diabetes (T2D), one of the major common human health
problems, is growing at an alarming rate around the globe. Alpha-glucosidase and …

Over the past decade, interest has risen in fermented dairy foods that promote health and
could prevent diseases such as hypertension. This biological effect has mainly been …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …

Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-
mortem pH, the low percentage of sugars, the high content of low molecular weight …