Results 181 to 190 of about 56,288 (301)

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

Rumen methanogenic archaea and their correlation with enteric methane emission in ruminant animals: A systematic review and meta‐analysis

JSFA reports, EarlyView.
Abstract Background Livestock, especially ruminants, are a major source of global methane emissions, primarily produced by methanogenic archaea during enteric fermentation. We performed a systematic review and meta‐analysis to account for factors that could influence the relationship between ruminal methanogenic populations and methane emissions, such ...
Arlan Araujo Rodrigues, Igor Machado Ferreira, Fiorella Viquez Umana, Juliana Silva de Oliveira, Hilario C. Mantovani   +4 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

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +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

Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration

JSFA reports, EarlyView.
Abstract Background Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its ...
Maraj Miah, Mohammad Abdulla Al Noman, Md Abdul Alim, Md. Nazmul Hasan Mehedi, Nehal Uddin, Mahmuda Tasnim, Md. Nahidul Islam   +6 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

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

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

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage. [PDF]

Int J Food Sci
Gawborisut S, Muengkratok S.
europepmc   +1 more source