Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

The worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …

With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …

Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in
developing countries as a milk alternative. Poor stability has been an urgent problem to …

This work investigated the effect of treatment of soy protein isolate (SPI) with basic amino
acids (BAA)(l-Arginine, l-Histidine, and l-Lysine) at different concentrations prior to spray …

The quality of frozen food can be maintained with antifreeze. Commercial antifreezes like
sucrose and glycerol are ineffective and may pose health hazards, making them …

Soymilk, valued as a protein-rich animal milk alternative, faces consumption challenges due
to allergenicity, antinutrients, and undesirable odors from lipoxygenase (LOX) activity …

Enzymatic processes play a key role in the production of grain-containing food due to their
effect on the nutritional properties, rheological characteristics, and contribution to improving …

Soymilk was subjected to high pressure processing (HPP) at different pressure levels (300–
600 MPa) and time (5, 15 and 25 min) intervals. After the HPP treatment, a mild reduction …

Beany flavor affects sensory experience of soy protein-based food. Deamidation is an
effective approach to improve the flavor of soy protein, but excessive hydrolysis has a …