Results 11 to 20 of about 163,606 (250)
Asian Journal of Research in Chemistry, 2017 Microbial fermentation is the simple and economical way of improving the nutritional quality of fermented foods. Cereals and pulses based fermented foods are consumed as essential part human diet, because of its minerals contents like calcium, magnesium, zinc, iron, sodium and potassium. Present study mainly focused on selected fermented foods majority
Amisha Somvanshi +2 more
openalex +2 more sources
Food Science and Human Wellness, 2023 Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
doaj +1 more source
Cocoa bean fingerprinting via correlation networks
npj Science of Food, 2022 Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar +5 more
doaj +1 more source
Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage
Food Chemistry: X, 2023 Accumulation of advanced glycation end products (AGEs) is linked with development or aggravation of many degenerative processes or disorders. Fruit vinegars are rich in polyphenols that can be a good dietary source of AGEs inhibitors.
Qian Wu +11 more
doaj +1 more source
Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi
Ultrasonics Sonochemistry, 2021 Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation.
Wen Li +4 more
doaj +1 more source
In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion
Frontiers in Nutrition, 2021 Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties.
Teresa Demuth +6 more
doaj +1 more source
Enset‐based agricultural systems in Ethiopia: A systematic review of production trends, agronomy, processing and the wider food security applications of a neglected banana relative [PDF]
, 2020 Enset (Ensete ventricosum (Welw.) Cheesman) is the major starch staple of the Ethiopian Highlands, where its unique attributes enhance the food security of approximately 20 million people and have earned it the title “The Tree Against Hunger”.
Asfaw, Zemede +9 more
core +2 more sources
Research in Agricultural Engineering, 2022 The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances ...
Sally El Kantar, Mohamed Koubaa
doaj +1 more source
Food waste and food processing waste for biohydrogen production: a review [PDF]
, 2013 Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries.
Abdul Rahman, Nor'aini +3 more
core +1 more source