Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Food loss and waste is a major issue affecting food security, environmental pollution,
producer profitability, consumer prices, and climate change. About 1.3 billion tons of food …

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is
mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is …

Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

Abstract Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in
eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially …

Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …

Anthocyanins (ACNs) are notable hydrophilic compounds that belong to the flavonoid family,
which are available in plants. They have excellent antioxidants, anti-obesity, anti-diabetic …

Sorghum (Sorghum bicolar (L) Moench) is an important cereal crop grown in arid and semi-
arid areas. It is ranked as the fifth key cereal crop globally and acts as a source of grain …

Even though plant proteins are more plentiful and affordable than animal proteins in
comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are …

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …