Results 131 to 140 of about 167,310 (292)

Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos. [PDF]

J Food Sci Technol, 2023
Sommer S, Hoffmann JL, Fraatz MA, Zorn H.   +3 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Comparative study of caná – a fermented sugarcane beverage produced from culms with and without bark [PDF]

Cachaça is a Brazilian beverage produced by distilling fermented must from sugarcane juice, with an alcohol content ranging from 38% and 48% v/v. Currently, thousands of “Alembics” (small-scale destilleries located in agricultural environments) produce ...
Nelson, David Lee, Conceição, Elaine Cristina da, Marinho, Lorena Simão, Maia, Amazile Biagioni, Tonidandel, Lucas Oliveira, Quaresma, Ailton Junio Pereira   +5 more
core   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 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

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +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

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

A study of traditional production of Ugandan fermented cereal beverage, Obushera

, 1998
The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated.
Kateu, Kepher Kuchana
core  

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