A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

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dc.authoridAltaf, Qazi Sugra/0000-0002-5515-3341
dc.authoridSARANGI, PRAKASH KUMAR/0000-0003-2189-8828
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAltaf, Qazi Sugra
dc.contributor.authorFarooq, Salma
dc.contributor.authorBashir, Iqra
dc.contributor.authorCapozzi, Vittorio
dc.contributor.authorGuruk, Mumine
dc.contributor.authorBavaro, Simona Lucia
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractFermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and cleanlabel products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.
dc.identifier.doi10.1016/j.foodres.2023.113344
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid37803694
dc.identifier.scopus2-s2.0-85172875753
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.113344
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2144
dc.identifier.volume173
dc.identifier.wosWOS:001075477800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectVegan
dc.subjectFermented foods
dc.subjectMicrobial resources
dc.subjectNutritional
dc.subjectHealth benefits
dc.titleA glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits
dc.typeArticle

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