Results 31 to 40 of about 62,300 (337)
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
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
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
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
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
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
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
Energies, 2023 Bioethanol is the most widely used alternative transportation fuel to petrol. Bioethanol is considered a clean, renewable, and environmentally friendly fuel that can contribute to climate change mitigation, decreased environmental pollution, and enhanced
S. Beluhan +3 more
semanticscholar +1 more source