Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

Introduction Over the past years, several efforts have been made to formulate and develop
plant-based substitutes of animal-based products in response to environmental changes …

Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the
growing population without transgressing the planetary boundaries remains a key challenge …

This study aimed to evaluate the composition of inorganic elements as well as their
bioaccessibility in commercial plant-based yogurt. The samples were mineralized using fast …

To clarify the comprehensive disparities in quality between bean-and milk-based set-type
yogurts, this investigation undertook a thorough evaluation of the physicochemical and …

The fermentation process of plant-based yoghurt (PBY)-like products must be followed for
consistency by monitoring, eg, the pH, temperature, and lactic acid concentration …

The high throughput in genome sequencing and metabolic model (MM) reconstruction has
democratised bioinformatics approaches such as flux balance analysis. Fluxes' prediction …

Soymilks were fermented by two starter cultures and with different levels of added glucose or
lactose respectively. GC-MS, HS-GC-IMS and GC× GC-TOFMS were compared and the …

Plant-based protein foods are important products for sustainability, health, and ecosystem.
Although vegans/vegetarians prefer these products, they have not received a widespread …

The aim of this study was to compare the quality of plain yogurt made from cow milk (n= 10)
and its plant-based analog made from coconut flesh extract (n= 14). Coconut yogurt …