Results 231 to 240 of about 167,310 (292)

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Temporal genetic relationships between growth, development, and malting quality in winter barley (Hordeum vulgare) using aerial imagery

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Grain characteristics are the cumulative product of growth and development throughout the growing season. In barley (Hordeum vulgare), these traits determine the grain's value for malting purposes. The ability to accurately predict the genetic merit for malting quality is of great interest for barley breeding programs. Same‐season selection on
Amelia Loeb, Felipe Sabadin, Alexis Perry, Harmonie Bettenhausen, Gina Brown‐Guedira, Jared Smith, Kimberly Howell, Jason Walling, Hannah Uhlmann, Wynse Brooks, Nicholas Santantonio   +10 more
wiley   +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
This study evaluated the effects of enzymatic hydrolysis and fermentation on the flavor and nutritional quality of fermented Cordyceps militaris beverage.
Min Zhang, Bhesh Bhandari
exaly   +2 more sources

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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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

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

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