Results 121 to 130 of about 167,310 (292)
CyTA - Journal of FoodTo fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven.
Minghui Zhou +4 more
doaj +1 more source
, 2017 Leuconostoc citreum CW28 was isolated from pozol, a Mayan fermented corn beverage. This strain produces a cell-associated inulosucrase, the first described in bacteria.
Carmen Wacher +6 more
core +1 more source
Irrigation and Drainage, EarlyView.ABSTRACT This invited paper gives an overview of the challenges the world is facing and offers a possible solution for water and food security within the holistic integrated concept of the water–energy–food (WEF) nexus. The paper summarizes the experience the author gained through working on various research projects at national and international ...
Ragab Ragab
wiley +1 more source
Journal of Chemical Technology &Biotechnology, EarlyView.Abstract Continuous neutral‐alcohol and food‐grade ethanol production is an energy‐intensive process in which distillation and rectification alone account for 50–85% of total plant energy use. While significant advances in separation technology have emerged over the past two decades, the spirits industry continues to rely predominantly on multi‐effect ...
Anton A Kiss
wiley +1 more source
Texas Alcoholic Beverage Commission Report on Customer Service: 2016
, 2016 Report on the customer service of Texas Alcoholic Beverage Commission representatives. The report was based on surveys and concluded that there is evidence of good customer service by the agency and it is improving over ...
Texas Alcoholic Beverage Commission
core
Development of a Prototype of a Fermented Peanut Beverage Using Plant-Derived Lactobacilli
The growing demand for plant-based functional foods has encouraged the development of non-dairy fermented beverages able to deliver viable microorganisms and improve the technological and nutritional value of plant matrices. This study aimed to develop a
Dina L. Hernández Torres +7 more
core +1 more source
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 more
wiley +1 more source
JSFA reports, EarlyView.Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid +8 more
wiley +1 more source
Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source