Results 221 to 230 of about 95,188 (308)

Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria. [PDF]

Foods
Zhao L, Liao J, Wang T, Zhao H.
europepmc   +1 more source

Fermented milks

, 1916
openaire   +2 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Association between traditional fermented milk (mursik) consumption and oesophageal carcinoma among patients presenting to two referral hospitals in Nandi County, Kenya: A case-control study. [PDF]

PLoS One
Mutai RC, Mweu MM.
europepmc   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Insights on the microbiology of Ethiopian fermented milk products: A review. [PDF]

Food Sci Nutr
Karssa TH, Kussaga JB, Semedo-Lemsaddek T, Mugula JK.   +3 more
europepmc   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions. [PDF]

PLoS One
Chirwa-Moonga T, Talsma EF, Moonga HB, Zwaan BJ, Schoustra SE, Dolfsma W.   +5 more
europepmc   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Developing a Novel Fermented Milk with Anti-Aging and Anti-Oxidative Properties Using <i>Lactobacillus kefiranofaciens</i> HL1 and <i>Lactococcus lactis</i> APL015. [PDF]

Nutrients
Wang SY, Yen WC, Chen YP, Shiu JS, Chen MJ.   +4 more
europepmc   +1 more source