Traditional cereal-based fermented foods occupy a central place in dietary patterns across Asia, Africa, Europe and the Americas, offering improved digestibility, extended shelf life and distinctive sensory qualities. Advances in metabolomics, particularly gas chromatography–mass...
Open access
Research Article10.9734/jsrr/2026/v32i74357
Indigenous Indian dairy fermented foods, including dahi, lassi, chhach, shrikhand, mishti doi and a range of Himalayan milk products, constitute a longstanding reservoir of lactic acid bacteria with demonstrable probiotic and, increasingly, synbiotic potential. These foods are pr...
Open access
Research Article10.9734/jabb/2026/v29i74156
Ruminant milk from cattle, goats and sheep remains a cornerstone of global food security and infant, clinical and everyday nutrition, yet the three species differ markedly in macronutrient density, protein and lipid architecture, mineral load and downstream processing behaviour o...
Open access
Research Article10.9734/jsrr/2026/v32i74352