Results 131 to 140 of about 65,652 (265)

Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review

Food Science and Nutrition
Fermented foods are classified as foods or drinks produced through controlled microbial growth, and the conversion of food components through enzymatic activity. In recent years, fermented foods have gained popularity, mostly due to their health benefits.
openaire   +1 more source

Effects of an Organic Acid Blend on Growth Performance, Redox Homeostasis, and Intestinal Microbiota of Broilers in an Antibiotic‐Free Production System Under Winter Environmental Challenges

Animal Research and One Health, EarlyView.
Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang, Hong‐Lin Li, Yu Zhang, Jie Wang, Shao‐Qing Wang, Xue‐Wu Li, Lane Pineda, Xiang‐Dong Kuang, Giseli Heim, Mahmoud Mohamed Khalil, Lv‐Hui Sun, Zhang‐Chao Deng   +11 more
wiley   +1 more source

Diet-Associated Gut Bacterial Microbiota and Metabolome Signatures Linked to Fermented Food Intake in Healthy Postmenopausal Women. [PDF]

Foods
Buranavanitvong N, Thanthithum C, Kanyakam K, Azzout-Marniche D, Jouan-Rimbaud Bouveresse D, Chotechuang N, Prakitchaiwattana C.   +6 more
europepmc   +1 more source

Effects of Dietary Mannan Oligosaccharides on Growth, Disease Resistance, and Gut Microbiota in Zebrafish

Animal Research and One Health, EarlyView.
Supplementation with mannan oligosaccharides (MOS) enhances growth, disease resistance, antioxidant capacity, and gut microbiota diversity while suppressing inflammation, apoptosis, and strengthening intestinal barrier integrity in zebrafish challenged with LPS or DSS.
Zhiyuan Lu, Longjiang Tang, Lei Deng, Ziheng Ren, Zhiyuan Gong   +4 more
wiley   +1 more source

Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food. [PDF]

Front Nutr
Akhan M, Türkol M, Açıkgözoğlu E, Varınca Yıldız Ş, Şimşek MA, Gürfidan R, Tokatlı Demirok N, Yıkmış S, Karrar E, Aljobair MO, Mohamed Ahmed IA.   +10 more
europepmc   +1 more source

Second‐Generation Polyhydroxybutyrate Production From Pretreated Corn Lignocellulosic Fraction as a Strategy to Repurpose by Products From the Corn‐Processing Chain

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Lignocellulosic residues are non‐cost, non‐edible, renewable feedstocks that can be used in polyhydroxybutyrate (PHB) production. PHB is a bioplastic synthetized by microorganisms, formed intracellularly under stressful growth conditions; however, its production costs are high, representing the major drawback for fossil‐based plastics ...
Clara Matte Borges Machado, Luciana Porto de Souza Vandenberghe, Ariane Fátima Murawski de Mello, Gustavo Amaro Bittencourt, Alexandra M. Rozhkova, Ivan N. Zorov, Susan Grace Karp, Vittoria Gomes Michelin, Carlos Ricardo Soccol   +8 more
wiley   +1 more source

Liubao tea as a functional fermented food: multi-omics insights into its modulation of lymphatic endothelial cell metabolism. [PDF]

Front Nutr
Huang X, Tan Z, Lu C, Xu J.
europepmc   +1 more source

Biochemical Studies and Production Optimization of β‐Glucosidase From Microcystis aeruginosa CACIAM 03 Using Organic Waste

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Global warming and industrial pollutants pose significant threats to environmental sustainability. In response, enzymes have emerged as promising tools for mitigating pollution. Enzymatic hydrolysis is considered environmentally sustainable due to its biological nature.
Gustavo Marques Serra, Matheus Silva da Fonseca Diniz, Evonnildo Costa Gonçalves, Agenor Valadares Santos, Luciana Pereira Xavier   +4 more
wiley   +1 more source

The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake. [PDF]

Nutrients
Na W, Sohn C.
europepmc   +1 more source

Editorial: Special Issue "Microbial Diversity of Fermented Food". [PDF]

Microorganisms, 2023
Antoniadou M, Varzakas T.
europepmc   +1 more source