Results 21 to 30 of about 2,690,812 (395)
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing. [PDF]
Food Chem XLee HY +9 more
europepmc +2 more sources
Microbiology of Fermented Foods and Beverages [PDF]
, 2022 Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation
core +1 more source
Food processing to reduce antinutrients in plant-based foods
International food research journal, 2023 Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system.
Farrah Adlina Faizal +4 more
semanticscholar +1 more source
A transient inflammatory response contributes to oxaliplatin neurotoxicity in mice
Annals of Clinical and Translational Neurology, Volume 9, Issue 12, Page 1985-1998, December 2022., 2022 Abstract Objectives Peripheral neuropathy is a relevant dose‐limiting adverse event that can affect up to 90% of oncologic patients with colorectal cancer receiving oxaliplatin treatment. The severity of neurotoxicity often leads to dose reduction or even premature cessation of chemotherapy.
Aina Calls +9 more
wiley +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
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
Exopolysaccharides and their Applications in Food Processing Industries
Food Science and Applied Biotechnology, 2022 Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries ...
N. Suryawanshi +2 more
semanticscholar +1 more source
Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing
Frontiers in Microbiology, 2021 Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. Pediococcus pentosaceus (P.
Yining Qi +9 more
semanticscholar +1 more source
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
Innovation in precision fermentation for food ingredients
Critical reviews in food science and nutrition, 2023 A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation.
M. Augustin +3 more
semanticscholar +1 more source