Results 101 to 110 of about 157,795 (289)

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

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, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020

Fermentation
A plant-based beverage enhanced with GABA was developed through serial co-fermentation using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020. The first lactic acid fermentation was performed by Leu.
Min-Jeong Kwon, Ji-Eun Kim, Sam-Pin Lee
doaj   +1 more source

Traditional Finnish fermented milk "viili"

, 2013
Ensimmäinen painos on julkaistu nimellä Handbook of food and beverage fermentation technology, ISBN 9780824747800 ...
Joutsjoki, Vesa, Kahala, Minna
core  

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

, 2014
Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attention within the functional foods industry.
Thomas, Keith, Ortega-Rivas, Enrique, Rozada, Raquel, Salmerón, Ivan, Pandiella, Severino S   +4 more
core   +4 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties

Foods
Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product’s flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in a greater ...
Di Wang, Jingqiu Zhou, Wei Bu, Chong Ning   +3 more
doaj   +1 more source

Introduction of nanofiltration in a production process of fermented organic acids [PDF]

, 2004
Nanofiltration in a production process of fermented organic ...
Roux-de Balmann, Hélène, Lutin, Florence, Bouchoux, Antoine   +2 more
core