Results 171 to 180 of about 964,561 (272)

Biological activities and bioactive constituents of Flammulina velutipes: An updated systematic review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen, Didem Şöhretoğlu, Ayşe Kuruüzüm‐Uz   +2 more
wiley   +1 more source

Draft genome sequences of <i>Limosilactobacillus fermentum</i> BIL20 and BIL24, from Philippine fermented fish, feature biosynthetic gene clusters with diverse potential bioactivities. [PDF]

Microbiol Resour Announc
Veluz JT, Gloria PCT, Siringan MAT, Dogma IJ.   +3 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Complete genome sequence data describing the biosynthetic potential of kanosamine and bacilysin in <i>Bacillus subtilis</i> AMFE023/7 from Thai fermented fish (Pla Ra). [PDF]

Data Brief
Yasawong M, Songngamsuk T, Phatcharaharikarn M, Santaweesuk P, Wongchitrat P, Palittapongarnpim P, Boonyanugomol W, Thong-On A, Kaewbutra S, Rukseree K.   +9 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish. [PDF]

NPJ Sci Food
Wenkang H, Jingui L, Xuelu D, Yanjie R, Mingzhu L, Tingting S, Fuyao T, Xuefeng Z.   +7 more
europepmc   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Fermented Fish Collagen Attenuates Melanogenesis via Decreasing UV-Induced Oxidative Stress. [PDF]

Mar Drugs
Byun KA, Lee SY, Oh S, Batsukh S, Jang JW, Lee BJ, Rheu KM, Li S, Jeong MS, Son KH, Byun K.   +10 more
europepmc   +1 more source

Pompeii and the fermented fish

, 2020
D. Bernal Casasola, D. Cottica
openaire   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source