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 …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …

Fermented foods play a significant role in the diets of many cultures, and fermentation has
been recognized for its many health benefits. During fermentation, the physical and …

Durum wheat is one of the most important food sources in the world, playing a key role in
human nutrition, as well as in the economy of the different countries in which its production …

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages.
After the selection of the adequate technological parameters, the fermentation was carried …

Background The quinoa herb belongs to the family of Chenopodiaceae where spinach and
beet are also found. It is a kind of herb that is native to South America and there are about …

The aim of the work was to study the effect of adding cucumber pomace powder (CP) to soft
wheat flour used in noodle manufacture. CP is a rich source of minerals and fibres, having …