Results 131 to 140 of about 157,795 (289)

Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects

The cashew apple constitutes approximately 90% of the total fruit mass produced by the cashew tree, with the remaining 10% being the cashew nut. Despite its high nutritional value, it is regarded as an agricultural byproduct.
Dossou, Joseph, Dabadé, D. Sylvain, Collombel, Ingrid, Joseph Dossou, Azokpota, Paulin, Pélagie Agbobatinkpo, Paulin Azokpota, Fabrice S. Codjia, D. Sylvain Dabadé, Codjia, Fabrice, Ingrid Collombel, Achir, Nawel, Agbobatinkpo, Pélagie, Nawel Achir   +13 more
core   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii. [PDF]

Heliyon, 2023
González-Salitre L, Basilio-Cortés UA, Rodríguez-Serrano GM, Contreras-López E, Cardelle-Cobas A, González-Olivares LG.   +5 more
europepmc   +1 more source

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. [PDF]

Microorganisms, 2023
Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK.   +4 more
europepmc   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features. [PDF]

Heliyon, 2023
Agarbati A, Ciani M, Canonico L, Comitini F.   +3 more
europepmc   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil. [PDF]

Food Sci Nutr, 2023
Mousavi MH, Gharekhani M, Alirezalu K, Roufegarinejad L, Azadmard-Damirchi S.   +4 more
europepmc   +1 more source