Three different fermented plant-based beverages were prepared and stored for a long
period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical …

Abstract The Green Deal, established by the European Commission, aims to make the
European Union climate-neutral and sustainable by 2050. Although the Green Deal does …

Insect-derived proteins and fats present viable food constituents. They can be
bioengineered and fermented to improve their nutritional value and functionality to promote …

There is a growing demand for nutritional, functional, and eco-friendly dairy products, which
has increased the need for research regarding alternative and sustainable protein sources …

Environmental concerns, the increase in population, and the shift in peoples' beliefs toward
eating sustainable foods have led researchers to look for alternative dietary protein sources …

This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.)
beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B …

The aim of the present work was to assess the probiotic potential of lactic acid bacteria (LAB)
isolated from huauzontle (Chenopodium berlandieri spp. Nuttalliae) inflorescences; …

Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants,
and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that …

A busca por produtos probióticos de origem vegetal em substituição aos produtos lácteos
vem aumentando nos últimos anos, sobretudo pelo crescente número de indivíduos com …