Results 81 to 90 of about 167,310 (292)

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Czech Journal of Food Sciences, 2016
The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied.
Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jablonskienė, Dalia Sekmokienė   +5 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Formulation development and characterization of ordinary and fermented oat beverage

, 2021
Biljni napitci uživaju sve veći interes potrošača koji traže adekvatnu alternativu za mlijeko. Uz nedovoljno istražene načine proizvodnje, biljne napitke karakteriziraju smanjena nutritivna i senzorska kvaliteta u odnosu na mlijeko i mliječne prerađevine.
Novak, Marina
core  

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Development and Volatile Flavor Substances Analysis of Purple Carrot Compound Fermented Beverage

Shipin gongye ke-ji
Using kale, Mesembryanthemum crystallinum and purple carrot as the main raw materials, and angel Lactobacillus as fermentation strains, the purple carrot compound fermented beverage was prepared.
Xinrui YUAN, Qichang YANG, Fang WANG, Zhitong LIN   +3 more
doaj   +1 more source

Shalgam (Salgam)

, 2012
Traditional foods and beverages have been an important part of our lives all over the world. Their production is one of the oldest manufacturing and preservation methods of human consumption, dating back to ancient times (Caplice and Fitzgerald 1999 ...
Tanguler H., Erten H.
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Fermented milk protein consumption improves exercise performance and total body mass in prepubertal children: a randomized double-blind, placebo-controlled pilot trial

Frontiers in Nutrition
IntroductionMilk proteins are highly digestible and contain essential amino acids. Fermentation by lactic acid bacteria can modify protein characteristics and may influence digestion and downstream responses.
Atsushi Kanda, Hironaga Ito, Ryosuke Takahashi, Yuki Urushizawa, Kei Tsukioka, Chiaki Sanbongi   +5 more
doaj   +1 more source