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Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho, Booh'boo Tchassi, Donald Sévérin Dangang Bossi, Stephano Tambo Tene, Hilaire Macaire Womeni, Inocent Gouado   +5 more
wiley   +1 more source

Acid whey valorization: novel approaches for probiotic and functional products development. [PDF]

Front Nutr
Mutaliyeva B, Turkeyeva E, Madybekova G, Živković L, Talluri VP, Issayeva A, Vinceković M.   +6 more
europepmc   +1 more source

Assessing Food Safety Risks in Homemade Fermented Beverages: A Case Study with Quinoa Rejuvelac. [PDF]

Life (Basel)
Brasileiro CG, Moreno MTDC, Santos EO, Saranraj P, Cardoso AM, Vieira JMBD.   +5 more
europepmc   +1 more source

Alcohol Consumption and Beverage Preferences in a Predominantly Female, Highly Educated Spanish Population: A Sociodemographic and Network Analysis. [PDF]

Foods
Sandri E, Capoferri M, Luciani G, Piredda M.   +3 more
europepmc   +1 more source

Probiotics and Fermented Foods in Human Nutrition. [PDF]

Molecules
Dini I.
europepmc   +1 more source

Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]

Front Nutr
Kumar A, Yadav M, Ali S, Dutta I, T SK, Yadav V, Durage TTD, Alhodieb FS, Alsanie SA.   +8 more
europepmc   +1 more source

Association Between the Dietary Index for Gut Microbiota (DI-GM) and Colorectal Cancer in the PLCO Cohort. [PDF]

Nutrients
Kase BE, Liese AD, Zhang J, Murphy EA, Steck SE.   +4 more
europepmc   +1 more source

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Probiotic Potential of Traditional Indian Fermented Drinks

Current Nutrition and Food Science, 2020
Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes.
Mahima Maheshwari, Akshra Gupta, Smriti Gaur   +2 more
exaly   +3 more sources

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

Microorganisms, 2023
A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health.
Fahad Al-Asmari, Muhammad Tahir Nadeem, Muhammad Zubair Khalid   +2 more
exaly   +2 more sources