Background Flavor is an important indicator of food quality. In recent years, machine
learning (ML) has been widely used in food feature flavor mining and analysis. However …

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-
promoting properties and has significant technological applications in the fermentation of a …

Pea-protein-based ingredients are gaining attention in the food industry due to their
nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors …

This study investigated the mechanism underlying the flavor improvement observed during
fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A …

This article explores the transformative potential of fermentation in elevating the quality of
plant-based matrices to match the desirable attributes of traditional dairy and meat products …

Lupines and faba beans are rising stars among legumes as sources of valuable, vegan
plant‐based proteins. To enter new application areas like the production of protein‐rich …

The need for sustainable production of beverages has increased the interest in non-diary
milk to produce yogurt. The functional profile of probiotic yogurt made from tiger-nut-date …

Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the
unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and …

Bacterial fermentation is considered to be a cost-effective means of generating desired
flavour compounds from plant-based substrates. However, the wide range of substrates …

A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria
(LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a …