Fermented vegetables are nutritionally beneficial and promote good health. China
possesses abundant raw vegetable materials and has a longstanding history of fermented …

Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and
functional properties. However, the deep utilization and development of carrots and their …

Lactiplantibacillus plantarum is a significant probiotic where it could be found in ubiquitous
niches. In this study, a new Lb. plantarum strain DY46 was isolated from a traditional lactic …

Recently, there has been a growing interest for fermented food and drinks in the world for
their possible health benefits. In this study, some lactic acid bacteria (LAB) strains were …

Fermented foods have gained popularity recently, especially lactofermented vegetable juice
products that provide a rich source of nutrients. This study analyzed the properties of …

Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are
highly adaptable to diverse food substrates. Fruit and vegetables have been used more in …

BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a
non‐thermal application. PEF is used due to its benefits such as increasing the extraction of …

The effects of powders obtained from substitute shalgam residues (bulgur flour and turnip)
on tarhana quality and the conformations of some properties were evaluated for the first time …

This research focuses on the identification of lactic acid bacteria (LAB) isolated from
traditionally produced Shalgam juices collected from different locations in Türkiye and the …

The study aimed to evaluate the antioxidant potential and microbial composition of edible
fermented vegetable roots available on the Polish market, including celeriac, carrot …