Results 61 to 70 of about 14,985 (217)
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
FermentationThe 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 +3 more
doaj +1 more source
Hungarian Spirits Palinka as a hungaricum II: The effect of tax-free production in Hungary and in the European Union [PDF]
, 2017 Palinka is a traditional Hungarian fruit spirit prepared exclusively by the distillation of fruit mash or fruit pulp. As an alcohol product, it is subject to the Act CXXVII of 2003 on Excise Duties and Special Regulations on the Distribution of Excise ...
Harcsa, Imre Milán
core +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability
FermentationThis 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 +5 more
doaj +1 more source
Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) [PDF]
, 2013 Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products.
Abu Bakar, Fatimah +2 more
core
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
FermentationAntimicrobial 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 +8 more
doaj +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
FermentationThe development of food waste anaerobic digestion (AD) is a contemporary research topic addressed in the scientific community to meet the requirements of food waste valorization and proper substrate configuration for an efficient AD process.
Madalina Ivanovici +5 more
doaj +1 more source