Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Grain legumes or pulses, including lentil (Lens culinaris Medik), have gained increasing
popularity among consumers and food processors in recent years. This trend has been …

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation
on the chemical composition and antioxidant activity of apple juice. Apple juice was …

Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are
stagnating or even declining. The plant‐based yogurt alternatives market is currently …

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 …

BACKGROUND Changes in antioxidant activity of fruit during fermentation are related to
changes in the composition of phenolic acids and flavonoids. In this study, we investigated …

This study aimed to investigate the influences of fermentation at 37° C for 3 days by different
lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21) …

In the era of fighting wastes and paying close attention to sustainability and new protein
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …

Aiming at meeting recent consumers requirements in terms of high nutritional value and
functional foods, the cereal food industry has proposed the use of legumes as wheat …