Results 61 to 70 of about 188,651 (383)

DEVELOPMENT OF CONCENTRATED AROMATIC EXTRACTS FROM CURRANT SHOOTS FOR BEVERAGES

Harčova Nauka ì Tehnologìâ
Herbal spicy-aromatic raw materials are widely used in the production of non-alcoholic and alcoholic beverages. They enrich beverages by aromatic compounds, create colour and impart a characteristic taste.
N. Frolova, M. Bilko, S. Gunko, A. Shevchenko, L. Melnyk, O. Lytovchenko   +5 more
doaj   +1 more source

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Foods, 2021
Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms
Jasmine Hadj Saadoun, G. Bertani, Alessia Levante, F. Vezzosi, A. Ricci, V. Bernini, C. Lazzi   +6 more
semanticscholar   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Discovery of vitexin as a novel α‐glucosidase inhibitors in mulberry (Morus alba L.) by untargeted metabolomics combined with molecular docking: A comprehensive study from mechanism to synergy effects

eFood
Mulberry (Morus alba L.) leaf can effectively inhibit the digestion of starchy foods, and α‐glucosidase (AG) is its main target. This study employed an untargeted metabolomics approach combined with molecular docking to identify AG inhibitors ...
Zichun Wang, Lu Zhang, Meng Wang, Zhenjiang Ding, Difeng Ren, Shenglin Duan   +5 more
doaj   +1 more source

Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed

Cogent Food & Agriculture, 2017
In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content of 11.
Babatunde T. Olawoye, Saka O. Gbadamosi
doaj   +1 more source

TRAIL‐PEG‐Apt‐PLGA nanosystem as an aptamer‐targeted drug delivery system potential for triple‐negative breast cancer therapy using in vivo mouse model

Molecular Oncology, EarlyView.
Aptamers are used both therapeutically and as targeting agents in cancer treatment. We developed an aptamer‐targeted PLGA–TRAIL nanosystem that exhibited superior therapeutic efficacy in NOD/SCID breast cancer models. This nanosystem represents a novel biotechnological drug candidate for suppressing resistance development in breast cancer.
Gulen Melike Demirbolat, Aslihan Kucuk, Omer Erdogan, Samed Ozer, Bensu Kozan, Tugba Cuceli, Erkan Gumus, Evrim Cevik, Ozge Cevik   +8 more
wiley   +1 more source

Application of fungal laccase in food processing and wastewater treatment [PDF]

Zhongguo niangzao
Fungal laccase is a simple, efficient, energy-saving, and environmentally friendly green biocatalyst, which has extremely important application potential and commercial value in the field of food processing and wastewater treatment.
LIU Sixian, XIAO Shenghua, SUN Kai
doaj   +1 more source

Utilization of agro-industrial by-products in Monascus fermentation: a review

Bioresources and Bioprocessing, 2021
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market.
Ignatius Srianta, Endang Kusdiyantini, Elok Zubaidah, Susana Ristiarini, Ira Nugerahani, Andreas Alvin, Nathania Iswanto, Bo-Bo Zhang   +7 more
doaj   +1 more source

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives [PDF]

, 2018
This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines.
Alves M, Esteves E, Quintas C, Ambra R, Lucchetti S, Moneta E, et al., Arroyo-López FN, Romero C, Durán-Quintana M, et al., Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, et al., Bach-Faig A, Berry EM, Lairon D, et al., Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, et al., Embuscado ME, Frisoli TM, Schmieder RE, Grodzicki T, et al., Ghawi SK, Rowland I, Methven L, González RD, Tamagnini LM, Olmos PD, et al., Horita CN, Morgano MA, Celeghini RMS, et al., Maldonado MB, Zuritz CA, Assof MV, Mateus T, Santo D, Saúde C, et al., Miller GL, Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, et al., Romeo FV, Piscopo A, Poiana M, Saura-Calixto F, Goňi I, Saúde C, Barros T, Mateus T, et al., Shobana S, Naidu AK, Singleton VL, Orthofer R, Lamuela-Raventos RM, Uylaşer V, Yildiz G, Zinno P, Guantario B, Perozzi G, et al.   +21 more
core   +1 more source