Results 161 to 170 of about 63,404 (216)

Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing

ChemFoodChem, EarlyView.
This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley   +1 more source

From Isolation to Pilot-Scale Production: <i>Enterococcus faecium</i> YC07 with Urate-Lowering Potential from Fermented Food Jiangshui. [PDF]

Foods
Cao X, Xu Q, Zhang Y, Yan H.
europepmc   +1 more source

Chemical engineering as an essential element of industrial biotechnology in Mexico: New aims in research and university education

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract On the centennial of higher education in Chemical Engineering in Mexico, it is pertinent to revisit the key stages that have contributed to its consolidation as a vital discipline for the nation's scientific and technological advancement. Although the initial mission of chemical engineering education was primarily oriented toward the training ...
Agustín López Munguía, Octavio T. Ramírez, Rafael Vazquez‐Duhalt, Eduardo Bárzana   +3 more
wiley   +1 more source

Current Research on Flavor Compounds in Fermented Food Products. [PDF]

Foods
van Wyk N.
europepmc   +1 more source

One century of teaching, research, and innovation in chemical engineering in Mexico: The role of chemical engineering in the background and future of polymer science and industrial production in Mexico

The Canadian Journal of Chemical Engineering, EarlyView.
Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas, Alberto Rosas‐Aburto, Eduardo Vivaldo‐Lima   +2 more
wiley   +1 more source

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion. [PDF]

Nat Microbiol
Maini Rekdal V, Villalobos-Escobedo JM, Rodriguez-Valeron N, Olaizola Garcia M, Prado Vásquez D, Rosales A, Sörensen PM, Baidoo EEK, Calheiros de Carvalho A, Riley R, Lipzen A, He G, Yan M, Haridas S, Daum C, Yoshinaga Y, Ng V, Grigoriev IV, Munk R, Wijaya CH, Nuraida L, Damayanti I, Cruz-Morales P, Keasling JD.   +23 more
europepmc   +1 more source

Attraction and aversion of noctuid moths to fermented food sources coordinated by olfactory receptors from distinct gene families. [PDF]

BMC Biol
Hou XQ, Zhang DD, Zhao H, Liu Y, Löfstedt C, Wang G.   +5 more
europepmc   +1 more source

Draft genome sequence data of Lactiplantibacillus plantarum 33C isolated from Lithuanian fermented food. [PDF]

Data Brief
Megur A, Lastauskienė E, Burokas A.
europepmc   +1 more source

Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015-2018 Korea National Health and Nutrition Examination. [PDF]

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

Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products. [PDF]

Foods
Mutukumira AN, Todorov SD.
europepmc   +1 more source