Results 151 to 160 of about 167,310 (292)

How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage. [PDF]

Sustain Microbiol
Kalumbilo M, Mwaba M, Chuba D, Banda A, Alekseeva AY, Nehanda S, van Mastrigt O, Schoustra SE, Smid EJ, De Deyn GB.   +9 more
europepmc   +1 more source

New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. [PDF]

J Food Sci Technol, 2023
Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli-Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVB.   +8 more
europepmc   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Structural Analysis of a Novel Trisaccharide Containing Fructopyranoside Residue Isolated from a Fermented Beverage of Plant Extracts. [PDF]

J Appl Glycosci (1999)
Okada H, Takata Y, Fukushi E, Yamamori A, Kawazoe N, Ueno K, Onodera S.   +6 more
europepmc   +1 more source

Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice. [PDF]

Foods, 2022
Fu S, Dang Y, Xu H, Li A, Zhou X, Gao X, Li Z.   +6 more
europepmc   +1 more source

Cider alchemy: investigating the physicochemical and sensory properties of red‐fleshed apple juice and cider

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red‐fleshed apples (RFAs) offer a distinctive edge in cider production due to their high phenolic content, contributing to unique colors and interesting flavor profiles. However, comprehensive studies on the physicochemical and sensory properties of RFA juices and ciders are limited.
Marbi Schwartz, Dalene de Beer, Marieta van der Rijst, Jeannine Marais   +3 more
wiley   +1 more source

Nutritional and phytochemical properties of Pakhoi a traditional fermented beverage from Uttarakhand, India. [PDF]

Sci Rep
Tomar S, Pant K, Anand J, Bhadoriya K, Mitra D, Assefa A.   +5 more
europepmc   +1 more source

A single dietary factor, daily consumption of a fermented beverage, can modulate the gut bacteria and fecal metabolites within the same ethnic community. [PDF]

mSystems, 2023
Das S, Özkurt E, Joishy TK, Mukherjee AK, Hildebrand F, Khan MR.   +5 more
europepmc   +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  

Fonio (Digitaria exilis and Digitaria iburua) in Nigeria: Regional cultivation patterns, landrace diversity, and farmer knowledge for conserving a climate‐resilient indigenous cereal

PLANTS, PEOPLE, PLANET, EarlyView.
Fonio (Digitaria exilis and Digitaria iburua) cereals are valued for their drought resilience, adaptability to poor soils, and cultural importance. In Nigeria, where both species are cultivated, fonio has declined due to labor‐intensive processing, lower yields, and changing livelihood choices. By documenting 21 landraces (15 D. exilis and 6 D. iburua),
Ishaq Muawiyya, Abubakar Bello, George P. Burton, Philippa Ryan, Maria S. Vorontsova   +4 more
wiley   +1 more source