Rice-based fermented products: The functional properties of the microorganisms in the defined starter contributing to melanogenesis inhibition activity.
Sign Up to like & getrecommendations! Published in 2023 at "FEMS yeast research"
DOI: 10.1093/femsyr/foad030
Abstract: Rice contains numerous nutrients and biologically active compounds. The phytochemical composition of rice varies among cultivars that leads to diversities in biological activities. Fermentation is an efficient way for improving nutrient bioavailability and functional properties… read more here.
Keywords: melanogenesis inhibition; rice; rice based; functional properties ... See more keywords
A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13162
Abstract: The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process… read more here.
Keywords: soy based; core; fermented foods; multisensory ... See more keywords
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives
Sign Up to like & getrecommendations! Published in 2025 at "Comprehensive Reviews in Food Science and Food Safety"
DOI: 10.1111/1541-4337.70134
Abstract: Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) and the degradation of… read more here.
Keywords: fermented dairy; plant; plant based; based fermented ... See more keywords
Plant-Based Fermented Foods: Classification, Biochemical Transformations, and Health Benefits
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DOI: 10.3390/fermentation11070364
Abstract: In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive… read more here.
Keywords: plant based; based fermented; pbfs; health ... See more keywords
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13060844
Abstract: Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a… read more here.
Keywords: plant; sensory properties; plant based; based fermented ... See more keywords