Results 211 to 220 of about 495,332 (305)

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Screening and ARTP mutagenesis-based breeding of high-cellulase-producing strains. [PDF]

Braz J Microbiol
Wang L, Fang J, Chen W, Jia Y, Guo L, Cheng S, Guo S, Liu B.   +7 more
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Malathion biodegradation and biotransformation in water and sediment systems: bacterial pathways, environmental drivers, ecological impacts, and bioremediation strategies. [PDF]

World J Microbiol Biotechnol
Basapuram G, Duttagupta S, Dutta A.
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Enhancement of Poly-γ-glutamic Acid Formation and Antioxidant Activity in <i>Cheonggukjang</i> Fermented with <i>Bacillus velezensis</i> CH7P29. [PDF]

Antioxidants (Basel)
Hong JH, Jin YH, Liu S, Mah JH.
europepmc   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

TR4-triggered recruitment of suppressive rhizomicrobiome enhances Fusarium wilt resistance in banana. [PDF]

New Phytol
Zhang W, Xu S, Yu H, Wang YY, Liu J, Carpentier S, Zheng SJ.   +6 more
europepmc   +1 more source

Plant‐Derived Extracts Disrupt Biofilm Formation and Quorum Sensing in Yersinia enterocolitica: Insights From GC‐MS and Molecular Docking

Food Chemistry International, EarlyView.
The graphical abstract represents how natural plant products that preferentially target the specific receptors of quorum sensing could be developed to combat biofilms linked to Yersinia enterocolitica using the potent abilities of protein–ligand complexes with high docking scores.
Rajendran Thomas, Songeeta Singha, Devarshi Bharadwaj, Abinash Kumar, Dolly Sharma, Sadhana Ojha, Hirakjyoti Das, Vivek Kumar Gupta   +7 more
wiley   +1 more source

Value-adding soybean meal via solid-state fermentation with <i>Bacillus</i> species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement. [PDF]

Food Chem X
Zhu X, Lv L, Wang Q, Shi X, Ouyang B, Zhou J, Jin S, He S, Li X.   +8 more
europepmc   +1 more source