{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T01:23:05Z","timestamp":1794360185483,"version":"4.9.0"},"reference-count":134,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,3,10]],"date-time":"2024-03-10T00:00:00Z","timestamp":1710028800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"USDA National Institute of Food and Agriculture, Hatch Act formula fund","award":["1019794"],"award-info":[{"award-number":["1019794"]}],"id":[{"id":"https:\/\/ror.org\/05qx3fv49","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Plant-based beverages have gained consumers\u2019 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 more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional\/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.<\/jats:p>","DOI":"10.3390\/foods13060844","type":"journal-article","created":{"date-parts":[[2024,3,11]],"date-time":"2024-03-11T08:56:41Z","timestamp":1710147401000},"page":"844","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":132,"title":["Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits"],"prefix":"10.3390","volume":"13","author":[{"given":"Bel\u00e9n","family":"Hidalgo-Fuentes","sequence":"first","affiliation":[{"name":"Licenciatura en Ciencia y Tecnolog\u00eda de Alimentos, Divisi\u00f3n de Ciencias Biol\u00f3gicas y de la Salud, Universidad Aut\u00f3noma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Pante\u00f3n, Lerma de Villada 52005, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Edgar","family":"de Jes\u00fas-Jos\u00e9","sequence":"additional","affiliation":[{"name":"Licenciatura en Ciencia y Tecnolog\u00eda de Alimentos, Divisi\u00f3n de Ciencias Biol\u00f3gicas y de la Salud, Universidad Aut\u00f3noma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Pante\u00f3n, Lerma de Villada 52005, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9644-0075","authenticated-orcid":false,"given":"Anselmo de J.","family":"Cabrera-Hidalgo","sequence":"additional","affiliation":[{"name":"TecNM-Instituto Tecnol\u00f3gico Superior de Tlatlauquitepec (ITSTL), Carretera Federal Amozoc-Nautla km 122+600 Almoloni, Tlatlauquitepec 73907, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1621-5984","authenticated-orcid":false,"given":"Ofelia","family":"Sandoval-Castilla","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Agroindustrial, Universidad Aut\u00f3noma Chapingo, Texcoco 56230, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7581-0249","authenticated-orcid":false,"given":"Teodoro","family":"Espinosa-Solares","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Agroindustrial, Universidad Aut\u00f3noma Chapingo, Texcoco 56230, Estado de Mexico, Mexico"},{"name":"Agricultural Research and Extension Center, Southern University, Baton Rouge, LA 70813, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6836-296X","authenticated-orcid":false,"given":"Ricardo. M.","family":"Gonz\u00e1lez-Reza","sequence":"additional","affiliation":[{"name":"Laboratorio de Procesos de Transformaci\u00f3n y Tecnolog\u00edas Emergentes de Alimentos-UIM, FES-Cuautitl\u00e1n, Universidad Nacional Aut\u00f3noma de M\u00e9xico, Cuautitl\u00e1n Izcalli 54714, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0287-3772","authenticated-orcid":false,"given":"Mar\u00eda L.","family":"Zambrano-Zaragoza","sequence":"additional","affiliation":[{"name":"Laboratorio de Procesos de Transformaci\u00f3n y Tecnolog\u00edas Emergentes de Alimentos-UIM, FES-Cuautitl\u00e1n, Universidad Nacional Aut\u00f3noma de M\u00e9xico, Cuautitl\u00e1n Izcalli 54714, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0994-1205","authenticated-orcid":false,"given":"Andrea M.","family":"Liceaga","sequence":"additional","affiliation":[{"name":"Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6823-8785","authenticated-orcid":false,"given":"Jos\u00e9 E.","family":"Aguilar-Toal\u00e1","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias de la Alimentaci\u00f3n, Divisi\u00f3n de Ciencias Biol\u00f3gicas y de la Salud, Universidad Aut\u00f3noma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Pante\u00f3n, Lerma de Villada 52005, Estado de Mexico, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3408","DOI":"10.1007\/s13197-016-2328-3","article-title":"Plant-based milk alternatives an emerging segment of functional beverages: A review","volume":"53","author":"Sethi","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"102760","DOI":"10.1016\/j.ifset.2021.102760","article-title":"Plant-based beverages: Ecofriendly technologies in the production process","volume":"72","author":"Penha","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"e10703","DOI":"10.1016\/j.heliyon.2022.e10703","article-title":"Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder","volume":"8","author":"Mongi","year":"2022","journal-title":"Heliyon"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Polyak, E., Breitenbach, Z., Frank, E., Mate, O., Figler, M., Zsalig, D., Simon, K., Szijarto, M., and Szabo, Z. (2023). Food and sustainability: Is it a matter of choice?. Sustainability, 15.","DOI":"10.3390\/su15097191"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"e98","DOI":"10.1016\/S2542-5196(20)30055-3","article-title":"Addressing the carbon footprint, healthfulness, and costs of self-selected diets in the USA: A population-based cross-sectional study","volume":"4","author":"Aranda","year":"2020","journal-title":"Lancet Planet. Health"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1038\/s43016-021-00358-x","article-title":"Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods","volume":"2","author":"Xu","year":"2021","journal-title":"Nat. Food"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1126\/science.aaq0216","article-title":"Reducing food\u2019s environmental impacts through producers and consumers","volume":"360","author":"Poore","year":"2018","journal-title":"Science"},{"key":"ref_8","unstructured":"STATISTA (2024, February 27). Which (Plant) Milk Is the Most Sustainable?. Available online: https:\/\/www.statista.com\/chart\/22659\/cows-milk-plant-milk-sustainability\/."},{"key":"ref_9","unstructured":"STATISTA (2023, June 01). Milk Substitutes\u2014Worldwide. Available online: https:\/\/es.statista.com\/outlook\/cmo\/food\/dairy-products-eggs\/milk-substitutes\/worldwide."},{"key":"ref_10","unstructured":"USDA (2023, June 20). Estimated Fluid Milk Products Sales Report. United States Department of Agriculture. EFMS-0423, Available online: https:\/\/www.ams.usda.gov\/sites\/default\/files\/media\/EstimatedFluidProductsMilkSales.pdf."},{"key":"ref_11","first-page":"555781","article-title":"Plant based dairy analogues: An emerging food","volume":"10","author":"Deep","year":"2017","journal-title":"Agric. Res. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"108972","DOI":"10.1016\/j.foodres.2019.108972","article-title":"Health issues and technological aspects of plant-based alternative milk","volume":"131","author":"Silva","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1080\/10408398.2012.761950","article-title":"Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products","volume":"56","author":"Wanhalinna","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Nawaz, M.A., Singh, T.K., Jegasothy, H., and Buckow, R. (2021). UHT treatment on the stability of faba bean protein emulsion. Proceedings, 70.","DOI":"10.3390\/foods_2020-07742"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"McClements, D.J. (2020). Development of next-generation nutritionally fortified plant-based milk substitutes: Structural design principles. Foods, 9.","DOI":"10.3390\/foods9040421"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1064","DOI":"10.1080\/87559129.2020.1762641","article-title":"An emerging segment of functional legume-based beverages: A review","volume":"38","author":"Nawaz","year":"2022","journal-title":"Food Rev. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"105609","DOI":"10.1016\/j.jff.2023.105609","article-title":"Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value","volume":"106","author":"Rodrigo","year":"2023","journal-title":"J. Funct. Foods"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Braun, K., Hanewald, A., and Vilgis, T.A. (2019). Milk emulsions: Structure and stability. Foods, 8.","DOI":"10.3390\/foods8100483"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"106770","DOI":"10.1016\/j.foodhyd.2021.106770","article-title":"The physical stability of plant-based drinks and the analysis methods thereof","volume":"118","author":"Patra","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_20","unstructured":"FDA (2023, June 15). Title 21\u2014Food and Drugs Chapter I-Food and Drug Administration Department of Health and HUMAN Services Subchapter B\u2014Food for Human Consumption. Part 131\u2014Milk and Cream. Subpart B\u2014Requirements for Specific Standardized Milk and Cream, Available online: https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?fr=131.110&SearchTerm=milk."},{"key":"ref_21","unstructured":"FDA (2023). Labeling of Plant-Based Milk Alternatives and Voluntary Nutrient Statements; Draft Guidance for Industry (FDA-2023-D-0451)."},{"key":"ref_22","unstructured":"(2012). Leche-Denominaciones, Especificaciones Fisicoqu\u00edmicas, Informaci\u00f3n Comercial y M\u00e9todos de Prueba (Standard No. NOM-155-SCFI-2012)."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"5175","DOI":"10.1111\/1750-3841.16370","article-title":"Composition, formation mechanism, and removal method of off-odor in soymilk products","volume":"87","author":"Ji","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_24","first-page":"143","article-title":"Characterization of rice starches extracted from Indian cultivars","volume":"19","author":"Gani","year":"2013","journal-title":"Food Sci. Technol. Int. Cienc. Y Tecnol. De Los Aliment. Int."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"112620","DOI":"10.1016\/j.lwt.2021.112620","article-title":"Plant-based proteins and their multifaceted industrial applications","volume":"154","author":"Kumar","year":"2022","journal-title":"LWT Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"9263","DOI":"10.1007\/s00253-019-10175-9","article-title":"Fermentation of plant-based milk alternatives for improved flavour and nutritional value","volume":"103","author":"Tangyu","year":"2019","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Pontonio, E., and Rizzello, C.G. (2021). Milk alternatives and non-dairy fermented products: Trends and challenges. Foods, 10.","DOI":"10.3390\/foods10020222"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: Microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_29","unstructured":"Galanakis, C.M. (2020). Trends in Non-Alcoholic Beverages, Academic Press."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2396","DOI":"10.1080\/10942912.2022.2134417","article-title":"A review on plant-based tree nuts beverages: Technological, sensory, nutritional, health and microbiological aspects","volume":"25","author":"Tonon","year":"2022","journal-title":"Int. J. Food Prop."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Siddiqui, S.A., Alvi, T., Sameen, A., Khan, S., Blinov, A.V., Nagdalian, A.A., Mehdizadeh, M., Adli, D.N., and Onwezen, M. (2022). Consumer acceptance of alternative proteins: A systematic review of current alternative protein sources and interventions adapted to increase their acceptability. Sustainability, 14.","DOI":"10.3390\/su142215370"},{"key":"ref_32","unstructured":"Prakash, S., Bhandari, B.R., and Gaiani, C. (2023). Engineering Plant-Based Food Systems, Academic Press."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Montemurro, M., Pontonio, E., Coda, R., and Rizzello, C.G. (2021). Plant-based alternatives to Yogurt: State-of-the-art and perspectives of new biotechnological challenges. Foods, 10.","DOI":"10.3390\/foods10020316"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"108993","DOI":"10.1016\/j.foodres.2020.108993","article-title":"In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages","volume":"130","author":"Silva","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Cicho\u0144ska, P., and Ziarno, M. (2022). Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics. Microorganisms, 10.","DOI":"10.3390\/microorganisms10010091"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Sithole, T.R., Ma, Y.-X., Qin, Z., Liu, H.-M., and Wang, X.-D. (2022). Influence of peanut varieties on the sensory quality of peanut butter. Foods, 11.","DOI":"10.3390\/foods11213499"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.idairyj.2018.07.018","article-title":"Nutrient density and nutritional value of milk and plant-based milk alternatives","volume":"87","author":"Long","year":"2018","journal-title":"Int. Dairy J."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Fructuoso, I., Rom\u00e3o, B., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L., and Zandonadi, R.P. (2021). An overview on nutritional aspects of plant-based beverages used as substitutes for mow\u2019s milk. Nutrients, 13.","DOI":"10.3390\/nu13082650"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"e14462","DOI":"10.1111\/jfpe.14462","article-title":"Effect of thermal and nonthermal techniques on the physicochemical quality of high-fat coconut cream","volume":"46","author":"Nimbkar","year":"2023","journal-title":"J. Food Process Eng."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"8813047","DOI":"10.1155\/2020\/8813047","article-title":"Application of infrared heating for roasting nuts","volume":"2020","author":"Bagheri","year":"2020","journal-title":"J. Food Qual."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Zhang, K., Dong, R., Hu, X., Ren, C., and Li, Y. (2021). Oat-based foods: Chemical constituents, glycemic index, and the effect of processing. Foods, 10.","DOI":"10.3390\/foods10061304"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Cicho\u0144ska, P., Zi\u0119bicka, A., and Ziarno, M. (2022). Properties of rice-based beverages fermented with lactic acid bacteria and propionibacterium. Molecules, 27.","DOI":"10.3390\/molecules27082558"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"e16804","DOI":"10.1016\/j.heliyon.2023.e16804","article-title":"A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types","volume":"9","author":"Patra","year":"2023","journal-title":"Heliyon"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Paucar-Menacho, L.M., Simpalo-L\u00f3pez, W.D., Castillo-Mart\u00ednez, W.E., Esquivel-Paredes, L.J., and Mart\u00ednez-Villaluenga, C. (2022). Reformulating bread using sprouted pseudo-cereal grains to enhance its nutritional value and sensorial attributes. Foods, 11.","DOI":"10.3390\/foods11111541"},{"key":"ref_45","unstructured":"Shukla, S. (2022). Plant-Based India: Nourishing Recipes Rooted in Tradition, Hachette UK."},{"key":"ref_46","unstructured":"Adams, A. (2014). The Dairy-Free Kitchen: 100 Recipes for All the Creamy Foods You Love\u2014Without Lactose, Casein, or Dairy, Fair Winds Press."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.lwt.2014.07.011","article-title":"Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk","volume":"62","author":"Mridula","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"ref_48","first-page":"20","article-title":"Moo-ove over, cow\u2019s milk: The rise of plant-based dairy alternatives","volume":"42","author":"Bridges","year":"2018","journal-title":"Pract. Gastroenterol."},{"key":"ref_49","unstructured":"R\u00f6\u00f6s, E., Garnett, T., Watz, V., and Sj\u00f6rs, C. (2018). SLU Future Food Reports 3, Swedish University of Agricultural Sciences. Available online: https:\/\/pub.epsilon.slu.se\/16016\/1\/roos_e_et_al_190304.pdf."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"799","DOI":"10.1097\/MPG.0000000000001380","article-title":"A comparison of the nutritional value of cow\u2019s milk and nondairy beverages","volume":"64","author":"Singhal","year":"2017","journal-title":"J. Pediatr. Gastroenterol. Nutr."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"100049","DOI":"10.1016\/j.fufo.2021.100049","article-title":"Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis","volume":"4","author":"Vaikma","year":"2021","journal-title":"Future Foods"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"612","DOI":"10.1007\/s12161-014-9935-2","article-title":"Optimization of a headspace SPME GC-MS methodology for the analysis of processed almond beverages","volume":"8","author":"Ferragut","year":"2015","journal-title":"Food Anal. Methods"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Bhatla, S.C., and A. Lal, M. (2018). Plant Physiology, Development and Metabolism, Springer.","DOI":"10.1007\/978-981-13-2023-1"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1519","DOI":"10.1007\/s00217-019-03286-0","article-title":"Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation","volume":"245","author":"Jeske","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Sharma, R., Garg, P., Kumar, P., Bhatia, S.K., and Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6.","DOI":"10.3390\/fermentation6040106"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Maicas, S. (2020). The role of yeasts in fermentation processes. Microorganisms, 8.","DOI":"10.3390\/microorganisms8081142"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1404","DOI":"10.1111\/1751-7915.14008","article-title":"Fermentation of plant-based dairy alternatives by lactic acid bacteria","volume":"15","author":"Harper","year":"2022","journal-title":"Microb. Biotechnol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"3005","DOI":"10.1080\/10408398.2019.1674243","article-title":"Milk analog: Plant based alternatives to conventional milk, production, potential and health concerns","volume":"60","author":"Paul","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"2404","DOI":"10.1080\/10408398.2020.1853037","article-title":"Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features","volume":"62","author":"Xiong","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"5844","DOI":"10.1080\/87559129.2022.2097256","article-title":"Plant-based fermented beverages and key emerging processing technologies","volume":"39","author":"Liu","year":"2022","journal-title":"Food Rev. Int."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Liong, M.-T. (2015). Beneficial Microorganisms in Food and Nutraceuticals, Springer International Publishing.","DOI":"10.1007\/978-3-319-23177-8"},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Alexandre, E.M.C., Aguiar, N.F.B., Voss, G.B., and Pintado, M.E. (2023). Properties of fermented beverages from food wastes\/by-products. Beverages, 9.","DOI":"10.3390\/beverages9020045"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Gil-Serna, J., V\u00e1zquez, C., and Pati\u00f1o, B. (2020). Mycotoxins in functional beverages: A review. Beverages, 6.","DOI":"10.3390\/beverages6030052"},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Siddiqui, S.A., Erol, Z., Rugji, J., Ta\u015f\u00e7\u0131, F., Kahraman, H.A., Toppi, V., Musa, L., Di Giacinto, G., Bahmid, N.A., and Mehdizadeh, M. (2023). An overview of fermentation in the food industry\u2014Looking back from a new perspective. Bioresour. Bioprocess., 10.","DOI":"10.1186\/s40643-023-00702-y"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Solanki, P., Putatunda, C., Kumar, A., Bhatia, R., and Walia, A. (2021). Microbial proteases: Ubiquitous enzymes with innumerable uses. 3 Biotech, 11.","DOI":"10.1007\/s13205-021-02928-z"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"3742","DOI":"10.3168\/jds.2017-13465","article-title":"Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption","volume":"101","author":"Liceaga","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_67","unstructured":"Rai, A.K., Singh, S.P., Pandey, A., Larroche, C., and Soccol, C.R. (2022). Current Developments in Biotechnology and Bioengineering, Elsevier."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1186\/s43014-020-0020-5","article-title":"Plant food anti-nutritional factors and their reduction strategies: An overview","volume":"2","author":"Samtiya","year":"2020","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"106957","DOI":"10.1016\/j.foodcont.2019.106957","article-title":"How fermentation by lactic acid bacteria can address safety issues in legumes food products?","volume":"110","author":"Licandro","year":"2020","journal-title":"Food Control"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"7343","DOI":"10.1016\/j.biortech.2011.04.099","article-title":"Detoxification of castor bean residues and the simultaneous production of tannase and phytase by solid-state fermentation using Paecilomyces variotii","volume":"102","author":"Madeira","year":"2011","journal-title":"Bioresour. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1007\/s10123-018-0027-9","article-title":"Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: A review","volume":"21","author":"Dhiman","year":"2018","journal-title":"Int. Microbiol."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"636","DOI":"10.3390\/pathogens2040636","article-title":"The metabolic and ecological interactions of oxalate-degrading bacteria in the mammalian gut","volume":"2","author":"Miller","year":"2013","journal-title":"Pathogens"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Pontonio, E., Raho, S., Dingeo, C., Centrone, D., Carofiglio, V.E., and Rizzello, C.G. (2020). Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.01664"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"105324","DOI":"10.1016\/j.jff.2022.105324","article-title":"Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization","volume":"99","author":"Mbugua","year":"2022","journal-title":"J. Funct. Foods"},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1007\/s002170050408","article-title":"Preparation and characteristics of lactic acid fermented cowpea milk","volume":"208","author":"Sanni","year":"1999","journal-title":"Z. F\u00fcr Leb. Und-Forsch. A"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"1198","DOI":"10.1111\/j.1365-2672.2010.04745.x","article-title":"Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast","volume":"109","author":"Rekha","year":"2010","journal-title":"J. Appl. Microbiol."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1016\/j.jbiosc.2012.11.022","article-title":"Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk","volume":"115","author":"Lai","year":"2013","journal-title":"J. Biosci. Bioeng."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1016\/S0963-9969(00)00061-2","article-title":"Changes in some components of soymilk during fermentation with bifidobacteria","volume":"33","author":"Hou","year":"2000","journal-title":"Food Res. Int."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"49","DOI":"10.7455\/ijfs\/4.1.2015.a4","article-title":"Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells","volume":"4","author":"Bernat","year":"2015","journal-title":"Int. J. Food Stud."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.ijfoodmicro.2014.06.011","article-title":"Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage","volume":"186","author":"Santos","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"e01958","DOI":"10.1016\/j.heliyon.2019.e01958","article-title":"Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: Isoflavones and peptides","volume":"5","author":"Orts","year":"2019","journal-title":"Heliyon"},{"key":"ref_82","first-page":"465","article-title":"Utilisation of quinoa for development of fermented beverages","volume":"14","author":"Greif","year":"2020","journal-title":"Slovak J. Food Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"3500","DOI":"10.1039\/C8FO00336J","article-title":"Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute","volume":"9","author":"Jeske","year":"2018","journal-title":"Food Funct."},{"key":"ref_84","doi-asserted-by":"crossref","unstructured":"Zheng, Y., Fei, Y., Yang, Y., Jin, Z., Yu, B., and Li, L. (2020). A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. Food Microbiol., 91.","DOI":"10.1016\/j.fm.2020.103540"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.lwt.2018.03.046","article-title":"Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability","volume":"93","author":"Busanello","year":"2018","journal-title":"LWT Food Sci. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Nissen, L., Demircan, B., Taneyo-Saa, D.L., and Gianotti, A. (2019). Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach. Microorganisms, 7.","DOI":"10.3390\/microorganisms7110509"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodres.2018.04.065","article-title":"Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages","volume":"111","author":"Menezes","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"313","DOI":"10.17221\/115\/2015-CJFS","article-title":"Fermentation of soymilk by yoghurt and bifidobacteria strains","volume":"33","year":"2015","journal-title":"Czech J. Food Sci."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Demarinis, C., Verni, M., Pinto, L., Rizzello, C.G., and Baruzzi, F. (2022). Use of selected lactic acid bacteria for the fermentation of legume-based water extracts. Foods, 11.","DOI":"10.3390\/foods11213346"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.jff.2015.03.012","article-title":"Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages","volume":"15","author":"Thomas","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"203","DOI":"10.12944\/CRNFSJ.6.1.23","article-title":"Development of non dairy milk alternative using soymilk and almond milk","volume":"6","author":"Kundu","year":"2018","journal-title":"Curr. Res. Nutr. Food Sci."},{"key":"ref_92","first-page":"421","article-title":"Primary characterization of a novel soymilk-cashew fermented with an improving of its antioxidant and anti-Inflammatory contents","volume":"14","author":"Antoine","year":"2023","journal-title":"Food Nutr. Sci."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"165","DOI":"10.21608\/zjar.2020.70239","article-title":"Production of probiotic-fermented rice milk beverage fortified with cactus pear and physalis pulp","volume":"47","author":"Ramadan","year":"2020","journal-title":"Zagazig J. Agric. Res."},{"key":"ref_94","first-page":"160","article-title":"Plants as a source of natural high-intensity sweeteners: A review","volume":"92","author":"Wegner","year":"2019","journal-title":"J. Appl. Bot. Food Qual."},{"key":"ref_95","doi-asserted-by":"crossref","unstructured":"Pinto, T., Vilela, A., and Cosme, F. (2022). Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages, 8.","DOI":"10.3390\/beverages8020033"},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"109854","DOI":"10.1016\/j.foodres.2020.109854","article-title":"Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages","volume":"140","author":"Pescuma","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.bjm.2017.08.006","article-title":"Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean","volume":"49","author":"Battistini","year":"2018","journal-title":"Braz. J. Microbiol."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1007\/s13197-017-2915-y","article-title":"How well do plant based alternatives fare nutritionally compared to cow\u2019s milk?","volume":"55","author":"Vanga","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1007\/s11130-019-00738-6","article-title":"Antioxidant properties of fermented soy during shelf life","volume":"74","author":"Tonolo","year":"2019","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1186\/s43014-021-00056-y","article-title":"Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk","volume":"3","author":"Das","year":"2021","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"10019","DOI":"10.1007\/s00253-020-10986-1","article-title":"Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk","volume":"104","author":"Botaro","year":"2020","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"117","DOI":"10.3109\/09637486.2016.1144724","article-title":"Isoflavone metabolism by a collection of lactic acid bacteria and bifidobacteria with biotechnological interest","volume":"67","author":"Gaya","year":"2016","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1007\/s11947-009-0311-y","article-title":"Content and `profile of isoflavones in soy-based foods as a function of the production process","volume":"4","author":"Villares","year":"2011","journal-title":"Food Bioprocess Technol."},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"\u0141opusiewicz, \u0141., Droz\u0142owska, E., Siedlecka, P., M\u0119\u017cy\u0144ska, M., Bartkowiak, A., Sienkiewicz, M., Zieli\u0144ska-Bli\u017aniewska, H., and Kwiatkowski, P. (2019). Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8.","DOI":"10.3390\/foods8110544"},{"key":"ref_105","doi-asserted-by":"crossref","unstructured":"\u0141opusiewicz, \u0141., Droz\u0142owska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., and Sienkiewicz, M. (2020). The effect of fermentation with kefir grains on the physicochemical and antioxidant properties of beverages from blue lupin (Lupinus angustifolius L.) seeds. Molecules, 25.","DOI":"10.3390\/molecules25245791"},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"e118122","DOI":"10.1590\/fst.118122","article-title":"Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk","volume":"43","author":"Zahrani","year":"2023","journal-title":"Food Sci. Technol."},{"key":"ref_107","doi-asserted-by":"crossref","unstructured":"\u0141opusiewicz, \u0141., Waszkowiak, K., Polanowska, K., Miko\u0142ajczak, B., \u015amietana, N., Hrebie\u0144-Filisi\u0144ska, A., Sadowska, J., Mazurkiewicz-Zapa\u0142owicz, K., and Droz\u0142owska, E. (2022). The effect of yogurt and kefir starter cultures on bioactivity of fermented industrial by-roduct from Cannabis sativa production-Hemp press cake. Fermentation, 8.","DOI":"10.3390\/fermentation8100490"},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"104710","DOI":"10.1016\/j.jff.2021.104710","article-title":"Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed","volume":"86","author":"Kittibunchakul","year":"2021","journal-title":"J. Funct. Foods"},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"103189","DOI":"10.1016\/j.ifset.2022.103189","article-title":"An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage","volume":"82","author":"Uruc","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_110","doi-asserted-by":"crossref","unstructured":"Qadi, W.S.M., Mediani, A., Benchoula, K., Wong, E.H., Misnan, N.M., and Sani, N.A. (2023). Characterization of physicochemical, biological, and chemical changes associated with coconut milk fermentation and correlation revealed by 1H NMR-mased metabolomics. Foods, 12.","DOI":"10.3390\/foods12101971"},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"650","DOI":"10.1016\/j.jff.2015.02.033","article-title":"Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation","volume":"14","author":"Sanjukta","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_112","first-page":"585","article-title":"Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities","volume":"27","author":"Sharma","year":"2021","journal-title":"Food Sci. Technol. Int. Cienc. Y Tecnol. De Los Aliment. Int."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"100624","DOI":"10.1016\/j.ijgfs.2022.100624","article-title":"Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir","volume":"30","author":"Abadl","year":"2022","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"112508","DOI":"10.1016\/j.foodres.2023.112508","article-title":"Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and \u03b2-glucan release after in vitro digestion in oat-based products","volume":"165","author":"Akan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"594","DOI":"10.1016\/j.jff.2012.03.005","article-title":"Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus","volume":"4","author":"Marazza","year":"2012","journal-title":"J. Funct. Foods"},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2017.07.041","article-title":"Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis","volume":"86","author":"Dai","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"161","DOI":"10.3109\/09637480903348122","article-title":"Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics","volume":"61","author":"Yeo","year":"2010","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.procbio.2019.10.008","article-title":"Gastrointestinal survival and potential bioactivities of Lactobacillus curieae CCTCC M2011381 in the fermentation of plant food","volume":"88","author":"Liu","year":"2020","journal-title":"Process Biochem."},{"key":"ref_119","doi-asserted-by":"crossref","unstructured":"He, Z., Zhang, H., Wang, T., Wang, R., and Luo, X. (2022). Effects of five different lactic acid bacteria on bioactive components and volatile compounds of oat. Foods, 11.","DOI":"10.3390\/foods11203230"},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"\u0141opusiewicz, \u0141., Kwiatkowski, P., and Droz\u0142owska, E. (2022). Production and characterization of yogurt-like fermented beverage based on camelina (Camelina sativa L.) seed press cake. Appl. Sci., 12.","DOI":"10.3390\/app12031085"},{"key":"ref_121","doi-asserted-by":"crossref","unstructured":"Costa Fernandes, A.B., Marcolino, V.A., Silva, C., Bar\u00e3o, C.E., and Pimentel, T.C. (2021). Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond. Food Biosci., 42.","DOI":"10.1016\/j.fbio.2021.101200"},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"287","DOI":"10.11594\/jtls.13.02.06","article-title":"Proximate composition and anti-microbial activity of kefir produced from cow\u2019s and almond milk","volume":"13","author":"Hew","year":"2023","journal-title":"J. Trop. Life Sci."},{"key":"ref_123","doi-asserted-by":"crossref","unstructured":"Merenkova, S., Zinina, O., and Potoroko, I. (2022). Fermented plant beverages stabilized with microemulsion: Confirmation of probiotic properties and antioxidant activity. Fermentation, 8.","DOI":"10.3390\/fermentation8120723"},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.procbio.2017.05.019","article-title":"Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria","volume":"59","author":"Kaprasob","year":"2017","journal-title":"Process Biochem."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"4414","DOI":"10.1039\/C7FO00701A","article-title":"Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204","volume":"8","author":"Chen","year":"2017","journal-title":"Food Funct."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1053\/j.jrn.2017.04.004","article-title":"The Impact of probiotic soy milk consumption on oxidative stress among type 2 diabetic kidney disease patients: A randomized controlled clinical trial","volume":"27","author":"Miraghajani","year":"2017","journal-title":"J. Ren. Nutr."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"103869","DOI":"10.1016\/j.jff.2020.103869","article-title":"Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and liver-kidney toxicities in HFFD-rats","volume":"67","author":"Tiss","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"1362","DOI":"10.1016\/j.fshw.2022.04.036","article-title":"Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model","volume":"11","author":"Hu","year":"2022","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_129","doi-asserted-by":"crossref","unstructured":"Aparicio-Garc\u00eda, N., Mart\u00ednez-Villaluenga, C., Frias, J., Crespo Perez, L., Fern\u00e1ndez, C.F., Alba, C., Rodr\u00edguez, J.M., and Pe\u00f1as, E. (2021). A novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals. Nutrients, 13.","DOI":"10.3390\/nu13082522"},{"key":"ref_130","doi-asserted-by":"crossref","unstructured":"Algonaiman, R., Alharbi, H.F., and Barakat, H. (2022). Antidiabetic and hypolipidemic efficiency of Lactobacillus plantarum fermented oat (Avena sativa) extract in streptozotocin-induced diabetes in rats. Fermentation, 8.","DOI":"10.3390\/fermentation8060267"},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"1061","DOI":"10.5530\/pj.2018.5.179","article-title":"Effects of kefir fermentation on antioxidation activities (in vitro) and antioxidative stress (in vivo) of three thai rice milk varieties prepared by ultrasonication technique","volume":"10","author":"Deeseenthum","year":"2018","journal-title":"Pharmacogn. J."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"844","DOI":"10.1108\/NFS-12-2018-0340","article-title":"Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats","volume":"49","author":"Ardiansyah","year":"2019","journal-title":"Nutr. Food Sci."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1002\/jsfa.7081","article-title":"In vitro anti-inflammatory properties of fermented pepino (Solanum muricatum) milk by \u03b3-aminobutyric acid-producing Lactobacillus brevis and an in vivo animal model for evaluating its effects on hypertension","volume":"96","author":"Chang","year":"2016","journal-title":"J. Sci. Food Agric."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"110998","DOI":"10.1016\/j.foodres.2022.110998","article-title":"Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice","volume":"155","author":"Wang","year":"2022","journal-title":"Food Res. Int."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/6\/844\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:11:30Z","timestamp":1760105490000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/6\/844"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3,10]]},"references-count":134,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2024,3]]}},"alternative-id":["foods13060844"],"URL":"https:\/\/doi.org\/10.3390\/foods13060844","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,3,10]]}}}