Results 61 to 70 of about 167,310 (292)

GABA-fortified synbiotic guava beverage: formulation and evaluation of neuroprotective properties using cell-based assays

Discover Food
In recent years, the use of fermented fruit juices to offer protection against mental illness has been increasing enormously. The present study, aimed at formulating a synbiotic fruit beverage for mental well-being using fructo-oligosaccharide (FOS ...
G. Divyashri, V. Suprajaa, Chirag Umesh Nairy, Aditi Sastry, R. M. Sanjana, B. Sharada, T. P. Krishna Murthy   +6 more
doaj   +1 more source

Uncovering Social Implications of Circular Strategies in the Wine Industry: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The wine industry is increasingly adopting circular economy (CE) strategies to reduce resource intensity, valorise residues and create economic opportunities. Yet, the social dimension of sustainability remains largely overlooked, limiting the understanding of CE's full impact.
Giulia Gulino, Giuseppe Saija, Giovanni Mondello   +2 more
wiley   +1 more source

pH Determination in Grape Must by Benchtop NMR Spectroscopy

ChemFoodChem, EarlyView.
Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado, Julian Lueck, Gregor Heinrich, Patrick Nickolaus, Ulrich Fischer, Daniel J. Holland, Fabian Jirasek, Hans Hasse, Lena Keller, Kerstin Münnemann   +9 more
wiley   +1 more source

Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Bulletin of the National Research Centre, 2021
Background Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var.
Chetna Sharma, Param Pal Sahota, Sarabjit Kaur   +2 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique)

Biotechnologie, Agronomie, Société et Environnement, 2013
Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzymes ...
Foma, RK., Destain, J., Kayisu, K., Thonart, P.   +3 more
doaj  

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Foods, 2019
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design.
Yifeng Gao, Nazimah Hamid, Noemi Gutierrez-Maddox, Kevin Kantono, Eileen Kitundu   +4 more
doaj   +1 more source

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

, 2021
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about ...
Del Bianchi, Vanildo Luiz [UNESP], de Castilhos, Maurício Bonatto Machado, Manfroi, Vitor   +2 more
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