Results 11 to 20 of about 7,838,334 (308)
Modern Technologies and Their Influence in Fermentation Quality [PDF]
Fermentation, 2020 Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]
Santiago Benito
core +5 more sources
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa [PDF]
FoodsThis study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and ...
Stefanie Streule +6 more
openaire +4 more sources
Quantitative Proteomic Analysis Reveals the Mechanisms of Sinapine Alleviate Macrophage Foaming
Molecules, 2023 Rapeseed polyphenols have cardiovascular protective effects. Sinapine, one main rapeseed polyphenol, possesses antioxidative, anti-inflammatory, and antitumor properties.
Aiyang Liu +7 more
doaj +1 more source
Food Science and Human Wellness, 2023 As an irreplaceable dietary constituent, lipids play a vital important role in health, but their effects on aging process and longevity are still not well known yet.
Yanan Wang +5 more
doaj +1 more source
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods [PDF]
Fermentation, 2020 Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards
Ranjana Sharma +4 more
openaire +2 more sources
Frontiers in Nutrition, 2022 A great deal of attention has been paid to charactering the protein hydrolysates prepared by enzymatic hydrolysis, while the influence of molecular weight (MW) distributions on the resultant hydrolysates remains unclear.
Yin Chen +6 more
doaj +1 more source
Foods, 2023 The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC ...
Jiachen Shi +3 more
doaj +1 more source
Low-Fat and High-Quality Fermented Sausages [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
openaire +4 more sources
Lipids in Health and Disease, 2019 Background Recently, the harmful effects of frying oil on health have been gradually realized. However, as main components of frying oils, biochemical effects of total polar compounds (TPC) on a cellular level were underestimated.
Jingjie Ju +6 more
doaj +1 more source
Foods, 2023 Hemp protein, with its important nutritional and industrial value, has trickled into the aisles of protein demand; however, its poor functional properties have largely limited its implementation in food.
Ziwen Ding +6 more
doaj +1 more source