Given the environmental, ethical, and food security challenges posed by conventional
agriculture and animal husbandry, the transition towards sustainable food systems is …

The modern food industry is undergoing a rapid change with the trend of production of plant‐
based food products that are more sustainable and have less impact on nature. Plant‐based …

Three different fermented plant-based beverages were prepared and stored for a long
period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical …

Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for
their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, the deficit of studies on …

This review explores the cereal-based fermented products, tracing their historical
significance, nutritional attributes, microbiome dynamics, and health benefits. Fermentation …

Buckwheat is a valuable crop that contains various nutrients and functional components.
Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of …

This study investigates the feasibility of using soy milk as a substrate for cultivating
Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses …

In recent years, new plant-based foods and drinks have been developed to meet the
growing demand for animal-derived alternatives, particularly dairy products. This study …

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional
qualities, especially in fermented drinks. This trend builds on their historical use in traditional …

Recently, there has been a growing demand for plant-based beverages that meet nutritional
and health needs and have an appealing taste. This study investigated the impact of …