Results 41 to 50 of about 157,795 (289)

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

Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Fermented beverages

, 2021
Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use
Del Bianchi, Vanildo Luiz [UNESP], Manfroi, Vitor, De Castilhos, M. Bonatto Machado   +2 more
core  

Fermented food/beverage and health: current perspectives

, 2022
Fermented products have been gaining a notable importance in recent years due to the health benefits that they can provide in relation to the initial unfermented food matrix, i.e.
Ueda, Jonata Massao, Antonello Santini, Marcio Carocho, Lucarini, Massimo, Massimo Lucarini., Mariana C. Pedrosa, Barros, Lillian, Sandrina A. Heleno, Carocho, Márcio, Pedrosa, Mariana C., Lillian Barros, Santini, Antonello, Heleno, Sandrina A., Alessandra Durazzo, Durazzo, Alessandra, Eliana B. Souto, Jonata M. Ueda, Souto, Eliana B.   +17 more
core   +1 more source

“Smelltronics”—From Gas to Smell Sensing

Advanced Materials, EarlyView.
The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono, Tsunaki Takahashi, Jiangyang Liu, Haruka Honda, Zeng Jing, Wataru Tanaka, Takuro Hosomi, Takeshi Yanagida   +7 more
wiley   +1 more source

Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431

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, M.K.S. Mihirani, O.D.A.N. Perera, H.L.D. Weerahewa   +3 more
doaj   +1 more source

Selenium-Fortified Kombucha–Pollen Beverage by In Situ Biosynthesized Selenium Nanoparticles with High Biocompatibility and Antioxidant Activity

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, Ștefan-Ovidiu Dima, Bogdan Trică, Rusăndica Stoica, Marius Ghiurea, Ionuț Moraru, Anisoara Cimpean, Florin Oancea, Diana Constantinescu-Aruxandei   +8 more
doaj   +1 more source

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, García Torres Silvia Melissa, Tolonen Tiina, Jaakkola Mari, Grazzia Pena-Niebuhr Maria, von Wright Atte, Repo-Carrasco-Valencia Ritva, Korhonen Hannu, Plumed-Ferrer Carme   +8 more
openaire   +5 more sources

Deep Learning‐Driven Discovery and Engineering of an Efficient PETase for Depolymerization and Detoxification of PET Microplastics Under Physiological Conditions

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, Shijie He, Yuheng Chang, Sheng Mao, Jianan Canal Li, Binbin Chen, Hongxun Gao, Mingchun Xu, Chenxu Liu, Yajie Wang   +9 more
wiley   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

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, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Promoting Healthier Drinking: Evidence From a Vignette Experiment on Contextual and Informational Drivers of Dealcoholized Wine Choices

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci, Giulia Maesano, Leonardo Casini, Maurizio Canavari, Marija Cerjak   +4 more
wiley   +1 more source