Results 131 to 140 of about 1,770,044 (220)

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Application of Hops (Humulus lupulus L.) and β-Acid Extract to Improve Aerobic Stability and In Vitro Ruminal Fermentation of Maralfalfa Grass Silage

Fermentation
The potential of hops (Humulus lupulus L.) and β-acid extract were evaluated for improving the quality of maralfalfa grass (Cenchrus purpureus) silage (with added sorghum grain, sorghum straw, and urea) during aerobic exposure and their residual effects ...
Lianne Romero-Vilorio, Bexy González-Mora, Yamicela Castillo-Castillo, Francisco Castillo-Rangel, Einar Vargas-Bello-Perez, Joel Dominguez-Viveros, Monserrath Felix-Portillo, Robin C. Anderson, Michael E. Hume, Michael D. Flythe, Omar G. Nájera-Pedraza, Jaime Salinas-Chavira, Oscar Ruiz-Barrera   +12 more
doaj   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Production of Nutritional Protein Hydrolysates by Fermentation of Black Soldier Fly Larvae

Fermentation
The black soldier fly (Hermetia illucens) has become one of the most promising alternative protein sources in the feed and food industry. The aim of this work was to utilize microbial fermentation to enhance the nutritional properties of black soldier ...
Penghui Zhang, Kelyn Seow, Leo Wein, Rachel Steven, Rebecca J. Case, Yulan Wang, Patricia L. Conway   +6 more
doaj   +1 more source

Oolong Tea Extracts Alleviated Dextran Sulfate Solidum‐Induced Ulcerative Colitis Associated With Gut Microbiota–SCFAs–IL‐22 Axis

Food Frontiers, Volume 7, Issue 6, November 2026.
OTE attenuated the dextran sulfate sodium (DSS)–induced colitis by preserving intestinal barrier integrity, reducing oxidative stress and regulating inflammatory cytokines associated with gut microbiota–SCFAs–IL‐22 axis. ABSTRACT This study was conducted to investigate the protective effect of oolong tea extracts (OTEs) on colitis and explore its ...
Wenwen Fang, Hao Xu, Bo Tang, Liangliang Zhao, Sha Liu, Kuofei Wang, Hongzhe Zeng, Shuai Wen, Jian‐an Huang, Zhonghua Liu   +9 more
wiley   +1 more source

Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
The graphical abstract illustrates the process flow of low‐temperature fermented sauerkraut, transforming fresh cabbage into the final product. The middle section presents comprehensive analyses of flavor compounds via chromatography and the microbial community composition (bacteria and fungi) through pie charts. Furthermore, the correlation heatmap on
Xiangcheng Lu, Shiyu Guo, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Bianfang Hu, Aiguo Luo   +7 more
wiley   +1 more source

Dietary Polyphenols as Regulators of Protein Deposition and Muscle Health: Mechanisms, Interactions, and Functional Applications

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Dietary polyphenols contribute to the regulation of protein deposition and muscle health through multiple interconnected mechanisms. They promote protein synthesis and myogenic differentiation mainly by modulating the PI3K/AKT/mTOR signaling pathway and myogenic regulatory factors, while suppressing excessive protein degradation through regulation of ...
Chen Liu, Mengyi Ren, Xin Lai, Ke Gu, Liqiang Tan, Aimin Wu, Daiwen Chen   +6 more
wiley   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8639-8656, November 2026.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method

Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally
Alejandro Casas, Francisco J. Espinosa-García, César Ojeda-Linares, Marcela Sandoval-Velasco, Yolanda M. García-Rodríguez, Patricia Severiano-Pérez   +5 more
core   +1 more source