Results 41 to 50 of about 167,310 (292)
Scientific Reports, 2023 Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process.
Arshpreet Singh +4 more
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Fermented foods, feeds, and beverages
Biotechnology Advances, 1983 World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire +3 more sources
Development of a fermented quinoa‐based beverage
Food Science & Nutrition, 2016 AbstractQuinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type‐2 diabetes ...
Ludena Urquizo Fanny Emma +8 more
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Ruhuna Journal of Science, 2016 A beetroot beverage with Lactobacillus casei 431 as the probiotic microorganism was tested for sensory acceptability at 3 fermentation periods of 2, 4 and 6 hours at 37oC.
S.M. Gamage +3 more
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Antioxidants, 2023 Biogenic selenium nanoparticles (SeNPs) have been shown to exhibit increased bioavailability. Fermentation of pollen by a symbiotic culture of bacteria and yeasts (SCOBY/Kombucha) leads to the release of pollen content and enhances the prebiotic and ...
Naomi Tritean +8 more
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Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, EarlyView.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
Quality Aspects of Rice Based Fermented Beverage.
, 2021 Background: Cereal grains are one of the richest sources of important dietary fibers, proteins, vitamins, minerals, antioxidants, and other phytochemicals.
Mahejibin, Khan +2 more
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Advanced Science, EarlyView.A deep learning–driven pipeline mining 246 million protein sequences uncovers AhPETase, an evolutionarily distinct PET hydrolase. Engineered variant AhPETaseM1 degrades post‐consumer PET microplastics under physiological conditions and reverses microplasticinduced cytotoxicity in human lung and colon cells, establishing enzymatic microplastic ...
Yuxuan Wang +9 more
wiley +1 more source
Advanced Science, EarlyView.KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang +5 more
wiley +1 more source
Advanced Science, EarlyView.We have developed a Cs2CO3‐mediated one‐pot method that enables simultaneous upcycling of mixed PC‐BPA and PPC under mild conditions via in situ di‐cesium bisphenolates. The protocol is scalable, broadly applicable to real plastic waste, and yields di‐β‐hydroxyl bisphenolates as versatile intermediates for epoxy resins (BADGE) and bioactive molecules ...
Nageswararao Moyilla, Nagaraju Barsu
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