Results 101 to 110 of about 167,310 (292)

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach [PDF]

, 2017
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage.
Uthumporn Utra, Wan Ishak, Wan Rosli, Wee Yin Koh, Yong-Ha Park, Wee, Yin Koh, Uthumporn, Utra, Ahmad, Rosma, Mohd. Esah, Effarizah, Ahmad Rosma, Wan Ishak Wan Rosli, Park, Yong-Ha, Mohd. Esah Effarizah   +11 more
core   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Extracellular vesicles derived from edible plants and edible fungi: Compositional characteristics, engineering strategies and biofunctions

Food Biomacromolecules, EarlyView.
Non‐animal extracellular vesicles as bioactive‐compound carriers: compositional characteristics, engineering strategies, and biofunctions. Abstract Animal‐derived extracellular vesicles (EVs) were widely used for bioactive compound delivery but constrained by complex origins, potential immunogenicity, and pathogen contamination.
Jiahao Yu, Rongheng Chen, Yuxuan Liu, Yizhen Xie, Fangyu Fan, Simin Feng, Ping Shao   +6 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

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
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

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source