Results 101 to 110 of about 2,612,996 (402)
Fermented Edible Insects for Promoting Food Security in Africa
Insects, 2020 Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises.
Yusuf Olamide Kewuyemi +3 more
semanticscholar +1 more source
Laminaria japonica Extract Enhances Intestinal Barrier Function by Altering Inflammatory Response and Tight Junction-Related Protein in Lipopolysaccharide-Stimulated Caco-2 Cells. [PDF]
, 2019 In the normal physiological state, intestinal epithelial cells act as a defensive frontline of host mucosal immunity to tolerate constant exposure to external stimuli.
Ding +13 more
core +1 more source
Advanced Sensor Research, EarlyView.This study presents a novel strategy for the detection of polyphenols in wine. By combining Quartz Crystal Microbalance with Dissipation Monitoring and original functionalization strategies, Gelatin A from porcine skin and Mouse Proline‐Rich Protein 5, polyphenols are successfully detected directly in wine without any prior sample preparation ...
Giorgia Tori +10 more
wiley +1 more source
Microbial Cell Factories, 2020 Background Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life.
Jiawei Liu +4 more
doaj +1 more source
Starch-related structure properties of different root crop starch noodle
Liang you shipin ke-ji, 2020 In order to understand the structure properties of root crop starch noodle, three kinds of tapioca starch noodles (SC9, SC205, LMC), three kinds of yam starch noodles (GY2, SFY, MPY) and one kind of sweet potato starch noodle (XSSP) were used to study ...
ZOU Jin-hao +4 more
doaj +1 more source
African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values
Frontiers and New Trends in the Science of Fermented Food and Beverages, 2019 Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments,
N. A. Olasupo +1 more
semanticscholar +1 more source
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Food Science and Biotechnology, 2020 Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (
S. Heo, Jong-Hoon Lee, Do-Won Jeong
semanticscholar +1 more source
Ammonia Dynamics in the Human Body: Insights in Biomedical Sensing Technologies
Advanced Sensor Research, EarlyView.Ammonia (NH3) is a significant biomarker in diagnostics, affecting the respiratory system, stomach, liver, kidneys, bladder, and gastrointestinal tract. NH3 detection, using sensors, has the potential to improve medical diagnosis. This review examines recent advancements in NH3 sensing technologies and explores future research directions, including ...
Annelot Nijkoops +8 more
wiley +1 more source
Microorganisms, 2019 : The biosynthesis of penicillin G (PG) is compartmentalized, which forces penicillin and its intermediates to cross the membrane barriers. Although many aspects around the penicillin intermediates traffic system remain unclosed, the transmembrane ...
Rabia Ramzan +5 more
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +1 more source