An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

Plant materials that are used for the production of extruded meat analogs are often
nutritionally incomplete and also contain antinutrients, thus there is a need to explore …

Lactic acid bacteria as a starter culture are very important component in the fermentation
process of dairy and food industry. Application of lactic acid bacteria as probiotic bacteria …

Textile industry is one of the oldest industries existing from several centuries. Major concern
of the industry is to design, produce, and distribute yarn, cloth, and clothing. Diverse physical …