Background Oat has long been recognized as a good candidate for both human foods and
animal feeds. However, the significance of oat, as well as its contribution to the food industry …

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

Polyphenols of plant origin are a broad family of secondary metabolites that range from
basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and …

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 aim of this study was to investigate and compare the physicochemical characteristics
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and
linked with health benefits. This research is aimed to understand the sensory and textural …

Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe
due to the increasing interest in plant-based alternatives to dairy products. This study aimed …

The impact of novel pin-to-plate atmospheric cold plasma was investigated with input
voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural …

Dietary fibre yields an additional benefit in terms of stabilisation of food structure or
nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to …

Highlights•Proteins from plants and fungi are gaining in importance for sustainable
nutrition.•Pulses are still the most important protein sources for ingredient production.•By …