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 …

Plant-based protein products, represented by “plant meat”, are gaining more and more
popularity as an alternative to animal proteins. In the present review, we aimed to update the …

Fermented foods and beverages are increasingly being included in the diets of people
around the world, as they significantly contribute to flavor and interest in nutrition and food …

We critically analyzed the" Dublin Declaration of Scientists on the Societal Role of
Livestock"(DD), a document promoting animal farming, and its implications for public …

Background/Objectives: At present, a large number of bioactive peptides have been found
from plant sources with potential applications for the prevention of chronic diseases. By …

Plant‐based meat is projected to address world‐wide meat shortage and supply–demand
imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key …

The physicochemical and functional properties, structures, and nutritional characterizations
of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no …

This study investigates multiple extrusion regimens with twin screw extruder for valorising
soy press cakes (by-products of soy drink & tofu manufacturing process) by varying physical …

Animal proteins from meat and its stuffs have recently been one of main concerns in the
drive for sustainable food production. This viewpoint suggests that there are exciting …

Currently, plant‐based analogs are presented as healthier alternatives to the products they
are intended to replace. However, the processing to which ultra‐processed plant‐based …