Gundruk
Gundruk is a fermented green vegetable that started its story in Nepal and the Himalayan regions of India and Bhutan. It has an acidic flavour. […]
Gundruk is a fermented green vegetable that started its story in Nepal and the Himalayan regions of India and Bhutan. It has an acidic flavour. […]
Sichuan Paocai (SCP) or Chinese sauerkraut is a traditional fermented food, which possesses unique flavours driven by various microbiota. Like kimchi in Korea, it is […]
Postbiotics have been shown in the last 25 years to be as important as prebiotics and probiotics but they have not received the same level […]
Acute pancreatitis (AP) is a highly unpleasant gastrointestinal illness. The number of people affected by it is rising and it is not entirely clear why. […]
Extracellular polysaccharides (EPS) or exopolysaccharides as they are also often called are produced by both prokaryotes (eubacteria and archaebacteria) and eukaryotes (phytoplankton, fungi, and algae). […]
Isomaltulose (IM) is a naturally occurring disaccharide composed of alpha-1,6-linked glucose and fructose monomers. Isomaltulose is an alternative sweetener with a high potential for use […]
Tagatose is a naturally occurring simple sugar and a monosaccharide. Sweetness: 92% of sucrose Calorific value: 1.5 kcal/g It belongs to the carbohydrate family and is […]
Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]
Mahewu, also known as amahewu or mageu, is a traditional African fermented beverage that holds cultural significance in many communities. This nutritious and refreshing drink […]
Korea is known for spectacularly interesting foods and kimchi – pickled vegetables is certainly one of them (Cheigh and Park, 1994). The reader might find […]
Prebiotics are claimed to have great therapeutic benefits. They are food ingredients that are not digested directly in the gut but are selectively fermented by microorganisms – […]
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