Results 231 to 240 of about 157,795 (289)

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Fermented Beverage Production

, 2003
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of ...
Lea, Andrew G. H., Piggott, John R.
openaire   +2 more sources

Fermented Vegetable Beverages [PDF]

, 2019
Existing data indicates a significant morbidity among the aged and most may remain subclinical. Vegetables being good source of vitamins and minerals, further their concentration has been improved by fermentation process.
C.S. Devaki, K.S. Premavalli
openaire   +2 more sources

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Fermented Foods and Beverages

2019
Fermented foods and beverages, coming both from plants or animals, are one of the indispensable components of the intangible heritage of every community in the world, playing a crucial role in humans health, culture, and history. The use of fermentation processes comes from the ancient times by different communities all around the globe. In many cases,
Anagnostopoulos, Dimitrios A., Tsaltas, Dimitrios   +1 more
openaire   +2 more sources

Fermentation: Foods and Nonalcoholic Beverages

2004
There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability.
openaire   +1 more source

Alcoholic Beverage Fermentations

2003
Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognized that these two species are completely interfertile and should be considered ...
D. R. Berry, J. C. Slaughter
openaire   +1 more source

Authenticity of fermented beverages

1995
The concept of authenticity of a particular food or beverage can usually be defined as conformity to a standard. This standard may arise from tradition, laws, reference compounds, industrial purchase specifications or other forms of written or non-written rules and/or traditions defining what a product is supposed to be in terms of origin, raw ...
G. G. Martin, P. Symonds, M. Lees, M. L. Martin   +3 more
openaire   +1 more source

Earliest Fermented Beverages

2014
Fermented beverages may be made from a variety of sugar-containing materials: cider from apples, sake from rice, mead from honey, beer from grains, and of course, wine from grapes [1].
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Andean Fermented Beverages

2016
Fil: Jimenez, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy.
Rueda, Julio Ricardo, Jimenez, Maria Eugenia, Lobo, Manuel Oscar, Samman, Norma Cristina   +3 more
openaire   +1 more source

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

LWT - Food Science and Technology, 2020
Min Zhang, Bhesh Bhandari
exaly