Results 31 to 40 of about 727,694 (324)
Molecular Nutrition & Food Research, 2023 Lactic acid fermentation modulates the composition of food, leading to changes in safety, sensory and nutritional properties. The effects of lactic fermented pineapple juice supplementation on energetic metabolism of high-fat diet (HFD) fed mice were ...
M. Guérin +6 more
semanticscholar +1 more source
Akademik Gıda, 2023 This study was focused on preparing corn milk by boiling corns, and producing fermented probiotic drinks by adding inulin and sugar into this milk as well as producing a probiotic drink from cow's milk.
Emine Mine ÇOMAK GÖÇER +2 more
semanticscholar +1 more source
Czech Journal of Food Sciences, 2016 The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated.
Beata Paszczyk +2 more
doaj +1 more source
Food FrontiersMicrobial fermentation represents an efficient strategy for the production of bioactive peptides (BPs) with numerous health‐promoting effects. This study addresses the lack of comparative data on how starter cultures influence the peptide content of ...
Martina Banić +6 more
doaj +2 more sources
Ecological and raw material aspects of the production of fermented milk drinks
IOP Conference Series: Earth and Environment, 2022 Many works have been devoted to the problem of obtaining healthy drinks. The nutritional value of fermented milk products depends on the composition and properties of the feedstock, the quantitative and qualitative composition of the components included ...
Y. Alekseeva +3 more
semanticscholar +1 more source
Research progress on the application of acid-reducing microorganisms in fermented drinks [PDF]
Zhongguo niangzaoIn recent years, the development of fermented drinks has been hindered due to acidity issues, which had a negative impact on enterprises and sustainable development. The high acidity made the fermented fruit juice muddy and lusterless, and the fruit wine
SU Xiaojia, LUO Xiaoye, WANG Xiaodan
doaj +1 more source
Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
core +2 more sources
Gut microbiota–derived short‐chain fatty acids regulate group 3 innate lymphoid cells in HCC
Hepatology, EarlyView., 2022 Abstract Background and Aims Type 3 innate lymphoid cells (ILC3s) are essential for host defense against infection and tissue homeostasis. However, their role in the development of HCC has not been adequately confirmed. In this study, we investigated the immunomodulatory role of short‐chain fatty acids (SCFAs) derived from intestinal microbiota in ILC3
Chupeng Hu +11 more
wiley +1 more source
Current Research in Nutrition and Food Science Journal, 2021 Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink.
Laras Cempaka +3 more
semanticscholar +1 more source
Health-promoting potential and microbial composition of fermented drink tepache
Medycyna Ogólna i Nauki o Zdrowiu, 2021 Introduction and objective Fermentation is a well-known and widely practised method of food processing, increasing both the nutritional and sensoric properties of food products.
Alicja Ligenza +3 more
doaj +1 more source