The development of non-dairy fermented juices based on fruits and vegetables is favoured
by multiple factors, such as greater consumer awareness of health-related properties of …

Health, environmental and ethical concerns have resulted in a dramatic increase in demand
for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible …

Sea buckthorn (Hippophaë rhamnoides L.) berries have high biological value as a rich
source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid …

Despite inflammation being a protective natural defense against imbalance stressors in the
body, chronic inflammation could lead to the deterioration of immune response, low …

The quality characteristics of sauerkraut fermented with autochthonous LAB selected from
traditional northeast sauerkraut were investigated. The physicochemical, microbiological …

This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5–10 g/100 g
fermented with L. paracasei CASEI 431 at 37° for 24 h. Probiotic viability, physicochemical …

In this study, the use of co-immobilized amylase, pectinase and cellulase enzymes for
clarification of apple, grape and pear juices were investigated. Four different co …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and
Lactiplantibacillus plantarum CRL2030, two lactic acid bacteria isolated from fruits, to …

In recent years, the request for the functional beverages that promote health and wellness
has increased. In fact, fermented juices are an excellent delivering means for bioactive …