Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Background Bioactive peptides derived from food proteins have great potential for uses as
functional food ingredients or nutraceuticals. Bioactive peptides are prepared mainly by …

Consuming fermented foods has been reported to result in improvements in a range of
health parameters. These positive effects can be exerted by a combination of the live …

Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Consumer interest in healthy lifestyle and health-promoting natural products is a major
driving force for the increasing global demand of biofunctional dairy foods. A number of …

Milk-derived bioactive peptides with a single activity (eg, antioxidant, immunomodulatory, or
antimicrobial) have been previously well documented; however, few studies describe …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

In this study, rapeseed protein isolate was hydrolyzed with various proteases to obtain
hydrolysates that were separated by membrane ultrafiltration into four molecular size …

The antioxidant potential (AP) is an important nutritional property of foods, as increased
oxidative stress is involved in most diet-related chronic diseases. In dairy products, the …