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Microorganisms and fermentation of traditional foods

, 2014
Présentation de l'éditeur : The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such
Montet, Didier (ed.), Ray, Ramesh C. (ed.)   +1 more
core   +1 more source

DEVELOPMENT OF CONCENTRATED AROMATIC EXTRACTS FROM CURRANT SHOOTS FOR BEVERAGES

Harčova Nauka ì Tehnologìâ
Herbal spicy-aromatic raw materials are widely used in the production of non-alcoholic and alcoholic beverages. They enrich beverages by aromatic compounds, create colour and impart a characteristic taste.
N. Frolova, M. Bilko, S. Gunko, A. Shevchenko, L. Melnyk, O. Lytovchenko   +5 more
doaj   +1 more source

Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications

Foods, 2023
Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits,
Fei Ren, Nairu Ji, Yunping Zhu
doaj   +1 more source

Discovery of vitexin as a novel α‐glucosidase inhibitors in mulberry (Morus alba L.) by untargeted metabolomics combined with molecular docking: A comprehensive study from mechanism to synergy effects

eFood
Mulberry (Morus alba L.) leaf can effectively inhibit the digestion of starchy foods, and α‐glucosidase (AG) is its main target. This study employed an untargeted metabolomics approach combined with molecular docking to identify AG inhibitors ...
Zichun Wang, Lu Zhang, Meng Wang, Zhenjiang Ding, Difeng Ren, Shenglin Duan   +5 more
doaj   +1 more source

Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed

Cogent Food & Agriculture, 2017
In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content of 11.
Babatunde T. Olawoye, Saka O. Gbadamosi
doaj   +1 more source

Application of fungal laccase in food processing and wastewater treatment [PDF]

Zhongguo niangzao
Fungal laccase is a simple, efficient, energy-saving, and environmentally friendly green biocatalyst, which has extremely important application potential and commercial value in the field of food processing and wastewater treatment.
LIU Sixian, XIAO Shenghua, SUN Kai
doaj   +1 more source

Utilization of agro-industrial by-products in Monascus fermentation: a review

Bioresources and Bioprocessing, 2021
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market.
Ignatius Srianta, Endang Kusdiyantini, Elok Zubaidah, Susana Ristiarini, Ira Nugerahani, Andreas Alvin, Nathania Iswanto, Bo-Bo Zhang   +7 more
doaj   +1 more source

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Foods, 2022
Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it.
N. A. Nanje Gowda, Kaliramesh Siliveru, P. V. Vara Prasad, Yogita Bhatt, B. P. Netravati, Chennappa Gurikar   +5 more
doaj   +1 more source

Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same

Fermentation, 2023
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS),
Hai-Teng Li, Wenyu Zhang, Huijuan Zhu, Chen Chao, Qing Guo   +4 more
doaj   +1 more source

Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food

Fermentation
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing.
Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres, Raúl Rodríguez-Herrera   +7 more
doaj   +1 more source