Results 171 to 180 of about 164,014 (381)

Editorial: Fermentation and enzymatic processes for the production of functional food

Frontiers in Sustainable Food Systems, 2023
Cid R. Gonzalez-Gonzalez, Guiomar Melgar-Lalanne, Diana Luazi Oliveira, Nasser Al-Habsi   +3 more
openaire   +2 more sources

Magnetite Micro/Nanorobots for Efficient Targeted Alleviation of Inflammatory Bowel Disease

Advanced Science, EarlyView.
Improved reactive oxygen species scavenging capacities of functionalized micro/nanorobots (MNRs) are useful for the treatment of inflammatory bowel disease (IBD). MNRs can break the harmful bacteria in IBD, thereby eliminating inflammation and restoring the intestinal barrier function.
Ying Feng, Yang Liu, Linlin Liu, Qian Yang, Miao An, Huaming Yang   +5 more
wiley   +1 more source

Splicing Shift of RAC1 Accelerates Tumorigenesis and Defines a Potent Therapeutic Target in Lung Cancer

Advanced Science, EarlyView.
Dysregulated RNA splicing is an underappreciated molecular feature of cancer. By integrating murine and cellular models with patient specimens of lung adenocarcinoma, this study demonstrates that RAC1B, rather than RAC1A isoform, promotes tumorigenesis and presents a potent therapeutic target for lung cancer. Mechanistically, RAC1B preferentially binds
Yueren Yan, Ning Wang, Bowen Xing, Min Yang, Jun Shang, Yufang Bao, Lixing Xiao, Ningxia Zhang, Yunpeng Ren, Chunnan Liu, Yuting Chen, Han Han, Yunjian Pan, Lei Lv, Wei‐Xing Zong, Hongbin Ji, Changyou Zhan, Zefeng Wang, Haiquan Chen, Yongbo Wang   +19 more
wiley   +1 more source

Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan

Journal of Ethnic Foods
Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia’s rich collection ...
Sukma Yudistira, Nur Amaliah, Gozali Gozali, Hesti Purwaningrum, Fondina Gusriza, Rini Eka Sari, Erlina Daru Kuntari, Singgih Tri Wibowo, Yelfiarita Yelfiarita, Shintami Rouwelvia Malik, Dyan Wigati, Slamet Sulistiadi   +11 more
doaj   +1 more source

Defibrenation and time course fermentation impact on the cyanide content of industrially and locally processed Gari food in Cross River State of Nigeria

, 2008
Samuel Peter Malu, A.B Utu-baku, E E Esu, G.O. Obochi, Glory Akpan Bassey, Pirwannur Adie   +5 more
openalex   +2 more sources

Customized Hydrogel System for the Spatiotemporal Sequential Treatment of Periodontitis Propelled by ZEB1

Advanced Science, EarlyView.
Through elaborate design, a biodegradable scaffold with excellent mechanical properties and suitability is fabricated, providing spatial support for subsequent physiological activities. The prepared GA‐HBC‐LIC hydrogel possesses sequential antibacterial, antioxidant, anti‐inflammatory and immunomodulatory functions, offering a suitable chemical and ...
Jiafei Chen, Xiaoxu Guan, Lina Chen, Bingzhu Zheng, Feiyu Li, Chao Fang, Yike Fu, Xiang Li, Huiming Wang, Yi Zhou   +9 more
wiley   +1 more source

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

, 2012
Gražina Juodeikienė, Elena Bartkienė, Pranas Viškelis, Dalia Urbonavičienė, Dalia Eidukonytė, Č. Bobinas   +5 more
openalex   +1 more source

Changes to the quantity and processing of starchy foods in a Western diet can increase polysaccharides escaping digestion and improvein vitrofermentation variables [PDF]

, 2000
Anne Birkett, John C. Mathers, Gwyn P. Jones, Karen Z. Walker, Melinda J. Roth, Jane G. Muir   +5 more
openalex   +1 more source

Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges [PDF]

, 2022
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler   +2 more
openalex   +1 more source

Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]

, 2006
Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander, Kretzschmar, Ursula, Schmid, Otto   +2 more
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