In alignment with Hippocrates' aphorisms “Let food be your medicine and medicine be your
food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

The effects of six commercial lactic acid bacteria (LAB) fermentation on bioactive
phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice were …

Recently more consideration has been given to the use of renewable materials and
agricultural residues. Wheat production is increasing yearly and correspondingly, the …

The aim of this study was to create various formulations of yogurt enriched with freeze-dried
adjuncts, namely (i) probiotic Lactobacillus plantarum ATCC 14917 culture, and (ii) L …

Cornus mas L.(Cornelian cherry) is a flowering plant indigenous to Europe and parts of Asia,
mostly studied for the antimicrobial activity of its juice. In this report, we investigated the …

It is only recently that fermentation has been facing a dynamic revival in the food industry.
Fermented fruit-based beverages are among the most ancient products consumed …

We carried out a step-by-step accurate procedure to design yeast starters with probiotic and
technological traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 …

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims
to preserve and even enhance the organoleptic and nutritional features of the raw matrices …

Anthocyanin-rich fruit beverages are of special interest as functional products due to their
antioxidant activity, antimicrobial properties against pathogens, and, more recently …