The food industry generates a large amount of waste every year, which opens up a research
field aimed at minimizing and efficiently managing this issue to support the concept of zero …

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in
the health-conscious consumer market. However, plant-based alternatives present …

Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

Two enantiomers of lactic acid exist. While L‐lactic acid is a common compound of human
metabolism, D‐lactic acid is produced by some strains of microorganism or by some less …

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 …

Consumption of commercial probiotics for health improvement and disease treatment has
increased in popularity among the public in recent years. The local shops and pharmacies …

Limited petroleum sources, suitable law regulations, and higher awareness within society
has caused sustainable development of manufacturing and recycling of polymer blends and …

The excellent health benefits of oil extracted from seeds have increased its application in
foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area …

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐
omics techniques have been applied to all aspects of TFFB research to clarify the …

Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir
grains with a sugar solution. This study aims to determine the properties of water kefir …