...Marsilvio Lima Moraes Filho; Marli Busanello; Sandra Garcia Purpose The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce...

...Friedrich-Karl Lücke; Kathrin Tannhäuser; Amrita Sharma; Viktoria Fritz Purpose The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of fermented rapeseed presscake. Design...

...Ewelina Węsierska; Marek Szołtysik; Krystyna Palka; Agnieszka Lipczyńska; Ewelina Lipczyńska‐Szlaur Purpose The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product...

...Sonia Arora; Sudesh Jood; N. Khetarpaul Purpose Probiotic fermented foods are fast being recognized as health foods. Most of such foods are based on dairy products but little research work is available on coarse cereals and millets, which constitute the staple foods in developing countries...

... of oxygen impermeable packaging materials, two‐step fermentation, stress adaptation, inclusion of micro‐nutrient, sonication of bacteria and micro‐encapsulation, which could be employed for maintaining or enhancing probiotic viability are discussed, with special emphasis on micro‐encapsulation. Findings...

...Tahir Zahoor; Farzana Siddique; Umar Farooq Purpose The Food and Agriculture Organization (FAO) of the United Nations has established that vinegar is a liquid only obtained by fermentation. Although in Pakistan mostly synthetic vinegar is marketed, production of vinegar through fermentation...