Plant-based proteins have shown great potential as an alternative substitute for animal
proteins to meet the increasing global demand. Nevertheless, several limitations mitigate …

Fermented herbs-derived food products (FHFP) are a new type of fermented food, which
produces new active constituents by lactic acid bacteria (LAB) fermentation and enhances …

The nutritional quality of gluten-free (GF) products is usually improved by using flours
derived from alternative grains (eg, pseudocereals and legumes), additives and …

This study aims to obtain a valuable mixture of short-chain peptides from hempseed as a
new ingredient for developing nutraceutical and functional foods useful for preventing …

Despite its appealing composition, because it is rich in fibers and polyphenols, grape
pomace, the major by-product of the wine industry, is still discarded or used for feed. This …

Plant-based milk alternatives have gained massive popularity among consumers because of
their sustainable production compared to bovine milk and because of meeting the nutritional …

Antioxidants are an heterogeneous group of compounds able to counteract cell oxidation by
acting as reducing agents, as free radical scavengers, and quenchers of radical species and …

This study aimed at investigating the effect of fermentation and enzymatic treatment on the
degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina …

In the current trend where plant‐based foods are preferred over animal‐based foods, pulses
represent an alternative source of protein but also of bioactive peptides (BPs). We …

The objective of this study was to develop probiotic beverages, enriched with plant proteins,
with high nutritional value. A rice‐based beverage fermented with a specific probiotic …