Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Fermented beverage production from whey is an attractive possibility as whey is a rich
source of water and nutrients, beneficial for microbial growth. However, rapid microbial …

Cereal-based functional beverages represent social, economic, and environmental
sustainable opportunities to cope with emerging trends in food consumption and global …

Purpose Coffee pulp (CP), a by-product of coffee processing industry, was valorized as a
functional food ingredient by exploring effects of different extractions on its phytochemicals …

Background: Vinegar could be counted as one of the oldest acetic acid diluted solution
products among the history. It can be produced by various fermentation methods using any …

Yogurt drinks have seen a 66% increase in consumption in the United States over the last
five years. Even though there has been an increase in yogurt drink consumption, the market …

The present study aims to produce arrowroot flour fermented by kefir grains, in addition to
assessing the physicochemical, nutritional, and microbiological characteristics. Fermented …

The development of new cheese with novel flavors is an increasing trend in the cheese
market. Three experimental cheese‐like products (ECs) with different processing …

The influence of different levels of isomaltooligosaccharide (IMO) on the quality of kefir
manufacture was investigated. Addition of IMO caused the kefir samples to decrease in …

Fermented foods are an important diet component of people around the world. Kefir, or
fermented milk, is popular worldwide due to its high nutritional value, with cow's milk being …