Results 161 to 170 of about 157,795 (289)

Valorization of Brown Seaweed (<i>Lessonia spicata</i>): Cellulosic Saccharification for the Development of a Functional Fermented Beverage. [PDF]

Foods
Pizarro-Oteíza S, Cea R, Aranda M, López J, Valencia P, Macaya EC, Salazar F, Cavieres O, Zavala A, Aubourg SP, Guerrero K, Silva-Vera W, Aguirre P.   +12 more
europepmc   +1 more source

Revisiting small‐molecule fluorescent probes in food freshness detection

Smart Molecules, EarlyView.
Fluorescent probes serve as versatile tools for food freshness monitoring. This review summarizes recent advances in probes targeting biogenic amines, hydrogen sulfide, pH values, and other key spoilage markers, highlighting their design principles, sensing mechanisms, and practical applications in food quality monitoring. Abstract Food spoilage driven
Xinrui Wang, Zhao Wang, Jingwen Zou, Xuyuan Jiang, Changyu Bian, Zhiqiang Mao   +5 more
wiley   +1 more source

Comprehensive Evaluation of Physicochemical Properties and Microbial Dynamics of Cheka: Traditional Fermented Beverage in Southern Ethiopia. [PDF]

Int J Microbiol
Albene D, Andeta AF, Ali K, Syraji Y, Dejene F, Suresh Kumar RS.   +5 more
europepmc   +1 more source

Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis

Environmental Toxicology, EarlyView.
ABSTRACT This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes   +13 more
wiley   +1 more source

Application of kefir-isolated <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus paracasei</i> to obtain a cashew-based fermented beverage with enhanced anti-inflammatory properties. [PDF]

Front Microbiol
Pietrantuono L, Sabbione AC, Dardis C, Garrote GL, Bengoa AA.   +4 more
europepmc   +1 more source

Bio‐Based Amino Acid Curing Additives: Mechanistic and Kinetic Effects in Epoxidized Soybean Oil Epoxy Thermosets

Journal of Vinyl and Additive Technology, EarlyView.
The curing process of epoxidized soybean oil (ESO) is feasible through the incorporation of amino acids, generating materials with greater thermal stability and improved environmental friendliness. ABSTRACT In this study, the curing and thermal degradation kinetics of epoxidized soybean oil (ESO) were investigated using L‐aspartic acid (AA) and DL ...
Nicole P. Soares, José V. M. Barreto, Amanda M. Araújo, Carlos B. B. Luna, Edcleide M. Araújo, Julio S. Reboucas, Renate M. R. Wellen   +6 more
wiley   +1 more source

Bioactive aporphines and flavonoids from a fermented beverage target metabolic inflammatory pathways in obesity and type 2 diabetes. [PDF]

Sci Rep
Wu X, Qiu Y, Dai R, Huang Z, Wang J, Yan X, Nie X, Liu R.   +7 more
europepmc   +1 more source

Effects of Fermented Beverage in Subjects with Metabolic Syndrome. [PDF]

Prev Nutr Food Sci, 2021
Kim MJ, Kim JI, Ryu CH, Kang MJ.
europepmc   +1 more source

Comparative Analysis of Stress Adaptation in the Yeast Microbiome of Cactus

Yeast, EarlyView.
Yeasts and related fungi isolated from cacti or nearby non‐cactus plants were characterized phenotypically and genomically, revealing differences that hint at modes of adaptation to the cactus host. ABSTRACT Together with other fungi, yeasts make up a significant component of the plant microbiome. As the planet warms, cacti expand their range.
Alya N. Hussain, Kevin T. Fotso, Michael A. McMurray   +2 more
wiley   +1 more source

A review on the microbiology of Ethiopian traditional fermented beverage products. [PDF]

Front Nutr
Mulaw G, Gebregziabher T, Tesfay T.
europepmc   +1 more source