Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Over the years, probiotics have been extensively studied within the medical, pharmaceutical,
and food fields, as it has been revealed that these microorganisms can provide health …

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

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …

Conventional food fermentation is time-consuming, and maturation of fermented foods
normally requires a huge space for long-term storage. Ultrasound is a technology that …

Fermented foods play a significant role in the diets of many cultures, and fermentation has
been recognized for its many health benefits. During fermentation, the physical and …

Sonication was applied to accelerate aroma formation and shorten fermentation time of soy
sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …