Plant beverages are becoming more popular, and fermented cereal-or pseudocereal-based
beverages are increasingly used as alternatives for fermented products made from cow milk …

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …

Background Fermentable oligo-di-and mono-saccharides and polyols, abbreviated as
FODMAP, are components of several plant-based foods as well as milk. The FODMAPs …

In recent times, consumers have shown increasing interest in plant substitutes for fermented
dairy products. This study aimed to investigate the properties of yogurt-type rice-based …

Biological processes of legumes may change their nutritional value of lipids, but there is no
research on the fatty acid profile and their position distribution in fermented beverages …

The effect of the fermented matrix on the color and the stability of anthocyanins contained in
strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) …

In recent years, scientists have been particularly interested in the gut–brain axis, as well as
the impact of probiotics on the nervous system. This has led to the creation of the concept of …

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-
free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter …

The market for plant-based beverages (PBBs) is relatively new; hence, to enable its further
development, it is important to use new raw materials and improve production technology …

Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates,
proteins, and bioactive molecules and thus have attracted increasing attention for their high …