Results 41 to 50 of about 62,300 (337)

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Molecules, 2023
Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value.
Xiao Qiang, Ting Xia, Beibei Geng, Man Zhao, Xuan Li, Yu Zheng, Min Wang   +6 more
semanticscholar   +1 more source

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Molecules, 2021
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties.
Leila Arfaoui
semanticscholar   +1 more source

Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation

Critical reviews in food science and nutrition, 2023
Fermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams.
S. Siddiqui, Dhanya Lakshmikanth, Chiranjiv Pradhan, Zahra Farajinejad, R. Castro‐Muñoz, A. Sasidharan   +5 more
semanticscholar   +1 more source

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Critical reviews in food science and nutrition, 2023
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications.
Ahmed Taha, Taha Mehany, R. Pandiselvam, Shahida Anusha Siddiqui, N. Mir, Mudasir Ahmad Malik, O. J. Sujayasree, Krishna Chaitnaya Alamuru, Anandu Chandra Khanashyam, Federico Casanova, Xiaoyun Xu, Siyi Pan, Hao Hu   +12 more
semanticscholar   +1 more source

Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information [PDF]

BIO Web of Conferences
The article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production.
Krotova Olga, Tyulumdjieva Olga, Vertiy Natalia, Ushakov Aleksandr, Isaeva Natalya, Lodyanov Vyacheslav   +5 more
doaj   +1 more source

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability.

Comprehensive Reviews in Food Science and Food Safety, 2021
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product.
A. D. Ahnan-Winarno, L. Cordeiro, F. G. Winarno, John G. Gibbons, Hang Xiao   +4 more
semanticscholar   +1 more source

MAKANAN ETNIK MELAYU: TEMPOYAK

Jurnal Antropologi: Isu-Isu Sosial Budaya, 2018
Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in
Amanda Haruminori, Nathania Angelia, Andrea Purwaningtyas   +2 more
doaj   +1 more source

Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium [PDF]

E3S Web of Conferences, 2021
Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich ...
Lu Zhixin, Jiang Hongting, Chen Zhongqiang, Zhai Yin, Yuan Fahu   +4 more
doaj   +1 more source

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Frontiers in Plant Science, 2021
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter
D. Kasote, R. Tiozon, K. Sartagoda, Hameedabanu N Itagi, Priyabrata Roy, A. Kohli, A. Regina, N. Sreenivasulu   +7 more
semanticscholar   +1 more source

Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Open Life Sciences, 2021
Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones.
Xia Guanghui, Li Xinhua, Zhang Zhen, Jiang Yuhang   +3 more
doaj   +1 more source