The growing awareness of health and environmental sustainability has increased interest in organic food consumption. This study was conducted in Udaipur to analyse consumer behaviour towards organic food products. One hundred respondents were randomly selected from various colleg...
Open access
Research Article10.9734/acri/2025/v25i71312
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
Fermented dairy products contain probiotic lactic acid bacteria (LAB), which are well known for their positive health effects such as enhancing host immunity and modifying the gut microbiota. Freeze-drying (lyophilization) is the favored technique for conserving these microorgani...
Open access
Research Article10.9734/jsrr/2025/v31i73311
The worldwide functional food industry has grown at an unprecedented rate, with functional dairy products emerging as a prominent category due to its intrinsic nutritional value and consumer appeal. The incorporation of herbal extracts into dairy matrices is a ground-breaking str...
Open access
Research Article10.9734/ejnfs/2025/v17i71781