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Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage [PDF]
Biomolecules, 2023 The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as ...
Norbert-Istvan Csatlos +7 more
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Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage [PDF]
Shipin gongye ke-ji, 2023 Moderate organic acids can make fermented alcohol beverage produce comfortable flavor and delicate taste, but during the fermentation process, the content of organic acids in fermented alcohol beverage is unstable.
Bingbing DONG +3 more
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Evaluation of a strawberry fermented beverage with potential health benefits [PDF]
PeerJ, 2021 Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and
Zhiqiao Zhao +8 more
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Fermentation, 2023 In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (Lupinus mutabilis) were used: Andino, Guaranguito, Ecuadorian, and Peruvian.
Giovana Parra-Gallardo +4 more
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Shipin gongye ke-ji, 2022 The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect.
Cong ZHENG, Shengnan LI
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Microbiota of Fermented Beverages [PDF]
Fermentation, 2018 This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production,
Ciani M., Mannazzu I., Domizio P.
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Food Hydrocolloids for Health, 2023 Background: Plant-based fermented foods rich in lactic acid bacterial metabolites, antioxidants, and phytochemicals, can promote recovery from ethanol-induced liver damage by restoring liver antioxidant levels and suppressing liver inflammation, and ...
Ritika Modi +3 more
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Future Foods, 2022 Kombucha is a fermented beverage, usually made from green tea and/or black tea, obtained through the symbiotic growth of yeasts and bacteria with beneficial effects to health.
Erica Loredo Barbosa +7 more
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Fermentation, 2021 The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage.
Maria Carolina Mesquita +3 more
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Gastrorepair potential of functional fermented orange beverage against ethanol-induced gastric ulcer in rats [PDF]
Ciência Rural, 2023 : Previous investigations have revealed that a functional fermented orange beverage presented in its composition different phenolic compounds, which through in silico investigation demonstrated to have biological effects of therapeutic importance as ...
Laura Gizele Mascarin +12 more
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