Most fermented foods are dairy-based products; however, foods prepared using non-dairy-
based materials such as grains, cereals, vegetables, and fruits can meet the dietary …

The market of functional foods has experienced a huge growth in the last decades due to the
increased consumers' awareness in a healthy lifestyle. Dried fruits constitute good snacks, in …

The capability of Lactiplantibacillus plantarum X7021, which was isolated from the stinky tofu
brine and completely sequenced, in soymilk fermentation was evaluated based on the study …

The functional foods market has experienced a rapid rise in the last few years because of
the increased interest of consumers in adopting a healthy lifestyle. The application of …

This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia
(GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to …

The ability of rice protein supplemented with various prebiotics to protect probiotic
Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was …

Fast-paced lifestyles and unhealthy eating habits have lifelong effects on well-being,
frequently aggravating several health issues. Consequently, there is a need for innovation in …

The influence was determined of various concentrations of inulin as a prebiotic on the
growth of probiotic Lactobacillus plantarum TISTR 2075 fermented in Plai Ngahm Prachin …

This study aimed to assess the effectiveness of finger millet milk complex (almond gum with
maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were …

The aim of this study was to determine the effect of various protective agents on the survival
of probiotic Lactobacillus plantarum TISTR 2075 grown in Plai Ngahm Prachin Buri rice …