Stingless bee honey: An overview of health benefits and main market challenges.

This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps.

Vegan probiotic products: A modern tendency or the newest challenge in functional foods.

Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed to explore the so called vegan probiotic products by providing an overview of the commercial and studied products and their associated in vitro/in vivo health-promoting effects, and discuss the effect of probiotics on the technological and sensory properties in a range of products. The factors that impact on the probiotic survival, the main challenges and the trends of this market niche are presented.

Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu.

This study investigated the enzymatic treatment of soy slurry using Viscozyme L to hydrolyze the carbohydrates. The optimum temperature of Viscozyme L action was 55 °C. The increase of glucose and galactose content in tofu (1.