Results 41 to 50 of about 14,703 (211)

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Time Course Evaluation of Biochemical Contents and Biocatalytic Activities of Jiaosu from Fruit Wastes During One-Year Natural Fermentation

Fermentation
Jiaosu is a multifunctional solution derived from the fermentation of a mixture of fruit or vegetable wastes, sugar, and water for a typical period of three months.
Rhupinee Punniamoorthy, Kam Huei Wong, Sing Yan Looi, Nam Weng Sit   +3 more
doaj   +1 more source

Effects of different spreading treatments on the formation of aroma quality in green tea

Beverage Plant Research, 2021
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO2) had a positive effect on the aroma quality of ...
Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni   +7 more
doaj   +1 more source

Sweet sorghum:agronomic practice for food, animal feed and fuel production in Sub-Saharan Africa [PDF]

, 2019
Sweet sorghum is a cereal that belongs to the species Sorghum bicolor (L) Moench. Although the crop is reportedly native to Africa, it is grown worldwide largely because it thrives well under wide rainfall regimes, varied day lengths, soil conditions and
Agu, Reginald, Deeni, Yusuf, Nasidi, Muhammad, Walker, Graeme   +3 more
core  

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Designer Yeasts for the Fermentation Industry of the 21st Century

Food Technology and Biotechnology, 2003
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S.
Isak S. Pretorius, Maret du Toit, Pierre van Rensburg   +2 more
doaj  

Hydrotalcites as a Promising Adsorbent for Hemicellulose Hydrolysate Detoxification in Xylitol Production

Fermentation
The worldwide demand for sustainable bioprocesses is undeniable, as well as for research aimed at the biotechnological exploitation of lignocellulosic materials, especially their hemicellulosic fractions rich in xylose.
Débora D. V. da Silva, Kelly J. Dussán, Isabela A. L. Costa, Marcus B. S. Forte, Maria G. A. Felipe   +4 more
doaj   +1 more source

Selecting SNP markers reflecting population origin for cacao (Theobroma cacao L.) germplasm identification

Beverage Plant Research, 2021
Cacao is one of the most economically important agricultural commodities in the world, providing the principal ingredient for the global chocolate industry. Accurate genotype identification is essential for effective conservation and utilization of cacao
Osman A. Gutiérrez, Kathleen Martinez, Dapeng Zhang, Donald S. Livingstone, Chris J. Turnbull, Juan Carlos Motamayor   +5 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Can Ammonium Nitrate Be a Strategic Tool by Replacing Urea as a Nitrogen Supplementation Source to Beef Cattle in Intensified Grazing Systems?

Fermentation
For cattle raised on tropical grass pastures, it is essential to explore strategies that circumvent climatic seasonality that affect forage availability and quality. We hypothesize that the intensification of grazing systems, with rotational and deferred
Willian Rufino Andrade, Analisa Vasques Bertoloni, Flavio Perna Junior, Althieres José Furtado, Ana Laura Januário Lelis, Murilo Trettel, Alexandre Berndt, Patricia Perondi Anchão Oliveira, Angélica Simone Cravo Pereira, Paulo Henrique Mazza Rodrigues   +9 more
doaj   +1 more source