Results 41 to 50 of about 1,770,044 (220)
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
FermentationJiaosu 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 +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 +7 more
doaj +1 more source
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 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 +2 more
doaj
FermentationThe 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 +4 more
doaj +1 more source
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 +5 more
doaj +1 more source
Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley +1 more source
FermentationFor 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 +9 more
doaj +1 more source
Alcohol-Induced Headache with Neuroinflammation: Recent Progress
, 2023 Ethanol and other congeners in alcoholic beverages and foods are known triggers of alcohol-induced headaches (AIHs). Recent studies implicate AIHs as an important underlying factor for neuroinflammation.
He Zhu +3 more
core +1 more source