Results 151 to 160 of about 964,561 (272)

Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India. [PDF]

Sci Rep
Borthakur D, Sharma BK, Duncan T.
europepmc   +1 more source

Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant. [PDF]

J Food Sci Technol, 2022
Sakpetch P, Benchama O, Masniyom P, Salaipeth L, Kanjan P.   +4 more
europepmc   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

3Es-Based Program to Enhance Safety Behaviors Among Fermented Fish Producers in Northeast Thailand: Implications for Liver Fluke and Cholangiocarcinoma Prevention. [PDF]

Asian Pac J Cancer Prev
Yokphochanachai C, Paengprakhon Y, Duangsri J, Songserm N.   +3 more
europepmc   +1 more source

Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand. [PDF]

PLoS One, 2021
Rodpai R, Sanpool O, Thanchomnang T, Wangwiwatsin A, Sadaow L, Phupiewkham W, Boonroumkaew P, Intapan PM, Maleewong W.   +8 more
europepmc   +1 more source

Use of natural ensiling additives with tropical grasses: Physicochemical properties, in vitro fermentation characteristics, and microbial community diversity indices

JSFA reports, EarlyView.
Abstract Background Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation ...
A. B. M. Rubayet Bostami, A. S. M. Selim, M. Al‐Mamun, K. M. Islam, M. D. Hossain   +4 more
wiley   +1 more source

Great Diversity of Bacterial Microbiota in Thai Local Food: "<i>Tai-Pla</i>", the Salty Fermented Fish-Entrail Sauce. [PDF]

Foods
Boonroumkaew P, Kanchanangkul N, Rodpai R, Sadaow L, Sanpool O, Janwan P, Thanchomnang T, Blair D, Intapan PM, Maleewong W.   +9 more
europepmc   +1 more source

Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce. [PDF]

Bioengineered, 2021
Thuy DTB, Nguyen A, Khoo KS, Chew KW, Cnockaert M, Vandamme P, Ho YC, Huy ND, Cocoletzi HH, Show PL.   +9 more
europepmc   +1 more source

Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

JSFA reports, EarlyView.
Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid, Muhammad Tauseef Sultan, Sagun Kharel, Umrah Zafar, Naima Tariq, Muhammad Maaz, Mutjardah Zarrish, Nuzhat Shamim, Bipindra Pandey   +8 more
wiley   +1 more source

Lactic Fermented Food with Fish

Japanese Journal of Food Microbiology, 2010
KUDA, Takashi, YANO, Toshihiro
openaire   +3 more sources