Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Though not detailed, all seven hyaluronic acid samples evaluated throughout this experiment demonstrated MHS curvature similar to that seen in Figure 3. As molecular weight grows, hyaluronic acid ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Introduction: Hyaluronic acid (HA) is a crucial biological molecule whose diverse functions are strongly influenced by its molecular weight. In particular, low molecular weight HA (LMW-HA) ...

Improving skin texture typically involves a mix of chemical exfoliation ... Retinoids, glycolic acid serums or peels, lactic acid serums, and salicylic acid treatments help exfoliate away dead ...