Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates...

The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the ...

This study evaluated the occurrence of potassium bromate in bread, its overall health risks to bread consumers, and its toxicity symptoms amongst bakers in Bamenda. Thirteen bakeries were included in a cross-sectional survey to gather information about the quantities of bread produced and the...

The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic ...

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty...

Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the...

With increasing awareness of health and sustainable dietary pattern, plant-based proteins have shown a growing interest as substitutes for animal proteins. Meanwhile, the non-covalent interaction of protein with natural phenolic compounds can be used to develop functional ingredients. In this work, ...

In the present work, modified okara-derived insoluble soybean fiber (ISF) was incorporated into set-type yogurt to investigate its effect on structure, rheological properties and moisture stability. Low concentrations (0.25% and 0.50%, w/v) of ISF induced a more homogeneous network structure with...

Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and partial least squares discriminant analysis...

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy...