Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria
anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in …

The use of yeasts as starter cultures was boosted with the emergence of large-scale
fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most …

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to
fermentation. However, the relationship between the formation of these flavors and …

Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated
substances and can be conventionally cooked or developed into food products. This …

Fermented sour rice is a unique traditional sour food of Indian subcontinent, particularly in
the eastern and north-eastern part of India, which according to traditional belief, may have …

Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the
present study developed the wheat/red rice flour (RRF) composites followed by its utilisation …

Food and beverage products that provide beneficial effects on human health and the
prevention of diseases have become more popular among consumers who are seeking a …

The growing interest in fermented dairy products is due to their health-promoting properties.
The use of milk kefir grains as a starter culture made it possible to obtain a product with a …

Malnutrition and micronutrient deficiencies are observed among people in many developing
countries. The high cost of cow's milk and poverty make it difficult for people to access …

A complete understanding of the potential environmental risks associated with carbon
capture and storage (CCS) is critical for its large-scale deployment. Many experiments have …