Results 61 to 70 of about 14,703 (211)

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, EarlyView.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source

Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change

Fermentation
Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit.
Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal, Rafael Andrés Peinado   +3 more
doaj   +1 more source

Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway

Food Safety and Health, EarlyView.
Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong, Yongkang Wu, Zhangjun Huang, Songtao Wang, Ping Yang, Caihong Shen, Huan Guo, Yue Xiao, Qian Bu, Hong Gao, Yina Huang   +10 more
wiley   +1 more source

Enhanced Antioxidant Properties of Saccharomyces-Fermented Defatted Tenebrio molitor Larvae Extract: A Sustainable Alternative Protein Source

Fermentation
The study aims to evaluate the feasibility of using defatted Tenebrio molitor larvae proteins as substrates in microbial fermentation, targeting the development of high-value products to combat age-related health issues.
Kyung-Yun Kang, Beom-Gyun Jeong, Jeong-Ho Kim, Kyung-Wuk Park   +3 more
doaj   +1 more source

Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India [PDF]

, 2014
Haria is a rice-based fermented beverage that is popular among tribal and low income people in lateritic West Bengal and East-Central India. The principal ingredient of this beverage is low grade boiled rice (Oryza sativa L.), which is mixed with a ...
Adak, Atanu, Das Mohapatra, Pradeep Kumar, Das, Arpan, Ghosh, Kuntal, Halder, Suman Kumar, Jana, Arijit, Maity, Chiranjit, Mondal, Keshab Chandra, Parua, Saswati, Pati, Bikash Ranjan   +9 more
core  

Dual process for improved recovery of essential oil and pectin from citrus waste

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Citrus essential oils (EO), particularly orange essential oil (OEO) and pectin, are high‐value chemical products widely used across various industries, including pharmaceuticals, food and beverages, detergents, and cosmetics. These compounds are present in the residual by‐products generated by juice production industries, and their ...
Jorge Welti‐Chanes, Oscar Hernández‐Meléndez, Mariana Morales‐de la Peña, Eduardo Bárzana   +3 more
wiley   +1 more source

Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability

Fermentation
This study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or straining
Sandra Stamenković Stojanović, Ljubica Živković, Jelena Stanojević, Bojana Danilović, Stojan Mančić, Ivana Karabegović   +5 more
doaj   +1 more source

Yeasts [PDF]

, 2009
Yeasts are eukaryotic unicellular microfungi that play important roles in industry, the environment, and medical science. This article describes the classification, ecology, cytology, metabolism, and genetics of yeast, with specific reference to ...
Barnett, Boekhout, Boulton, De Winde, Fantes, Gerngross, Madhani, Martini, Walker   +8 more
core   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Biological Potential of Extremophilic Filamentous Fungi for the Production of New Compounds with Antimicrobial Effect

Fermentation
Antimicrobial resistance represents one of the most critical public health challenges of the 21st century. The emergence of multidrug resistance (MDR) in bacterial and fungal pathogens to diverse chemical agents severely impedes the effective treatment ...
Vladislava Dishliyska, Jeny Miteva-Staleva, Yana Gocheva, Galina Stoyancheva, Lyudmila Yovchevska, Radoslav Abrashev, Boryana Spasova, Maria Angelova, Ekaterina Krumova   +8 more
doaj   +1 more source