Results 61 to 70 of about 727,694 (324)
Advanced Science, EarlyView.A sulfated polysaccharide (SCP) from Cyclocarya paliurus alleviates ulcerative colitis by reshaping the gut microbiome. This remodeled microbiota orchestrates the upregulation of the host‐derived lipid 12‐HEPE, which directly inhibits the TLR4/NF‐κB pathway to suppress inflammation.
Xianxiang Chen +11 more
wiley +1 more source
Development of fermented product using dispersion from domestic breeding peas
Vestnik MGTU, 2021 Currently, there is a steady trend in the world aimed at finding new raw protein sources and their industrial processing into functional food products.
Veber A. L. +5 more
doaj +1 more source
JAVANESE WOMEN’S BELIEF ABOUT RECOMMENDED AND UNRECOMMENDED FOODS AND DRINKS IN THE PREGNANCY AND POST PARTUM PERIOD [PDF]
, 2012 Background: Javanese women in Indonesia have different belief during pregnancy and postpartum. This belief was adopted because of the influence of cultures from their parents.
Rofi'i , Muhamad
core
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks [PDF]
, 2014 Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance.
Akissoe, Noel +10 more
core +1 more source
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Microorganisms, 2023 Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of ...
Ann Qi Chong +4 more
semanticscholar +1 more source
Advanced Science, EarlyView.This work first time reports an eco‐friendly desert plant food‐based polysaccharide ASKP microgels which have intestinal site‐specific release properties which can achieve small‐intestine or colon targeting capability via different cross‐linking chemistry.
Huiling Yan +10 more
wiley +1 more source
Современная наука и инновации, 2022 The article considers the possibility of the use of chicory powder and topinambour powder in the technology of fermented milk drinks. A study of the bifidogenic properties showing that both components can be used as prebiotic fillers in fermented milk ...
M. V. Kaledina +3 more
doaj
Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language
Agribusiness, EarlyView.ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak +2 more
wiley +1 more source
Carbonated fermented dairy drink – effect on quality and shelf life [PDF]
Journal of Food Science and Technology, 2012 Processing conditions were standardized for a carbonated sweetened fermented dairy beverage. The optimum level of carbonation for the beverage filled in 200 ml glass bottles was found to be at 50 psi pressure for 30 seconds. The beverage samples were stored under refrigerated conditions (7 °C) and evaluated at weekly intervals for their sensory ...
Menon Rekha, Ravindra +3 more
openaire +2 more sources
Animal Research and One Health, EarlyView.Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang +6 more
wiley +1 more source