Results 161 to 170 of about 964,561 (272)

The production process of chepa shutki: A traditional Bangladeshi fermented fish product. [PDF]

Heliyon
Farhana JA, Schoustra SE, Ahamed F, Zwaan B, van Mastrigt O.   +4 more
europepmc   +1 more source

Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry. [PDF]

Foods, 2022
Kim E, Won JE, Yang SM, Kim HJ, Kim HY.
europepmc   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products. [PDF]

Front Microbiol, 2020
Speranza B, Racioppo A, Campaniello D, Altieri C, Sinigaglia M, Corbo MR, Bevilacqua A.   +6 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Fish Commission research briefs. Vol. 3, no. 2

These short reports are intended to inform the public, industry, and other interested parties of the current studies of the Commission's staff and of the basis for conservation measures.
Oregon. Fish Commission
core   +1 more source

Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods. [PDF]

BMC Microbiol
Borthakur D, Sharma BK, Upadhye VJ.
europepmc   +1 more source

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. [PDF]

PLoS One, 2021
Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M.   +4 more
europepmc   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Fermented Fish Collagen Diminished Photoaging-Related Collagen Decrease by Attenuating AGE-RAGE Binding Activity. [PDF]

Curr Issues Mol Biol
Oh S, Lee SY, Jang JW, Son KH, Byun K.
europepmc   +1 more source