Results 171 to 180 of about 180,671 (312)

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

BMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng, Xiaomin Luo, Peng Zhang, Chen Yang, Yuniel Ma, Xinhua Liu   +5 more
wiley   +1 more source

The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students. [PDF]

PeerJ
Seven Avuk H, Aydin O, Kocatepe N, Sahin SM, Akdogan I, Cavus E.   +5 more
europepmc   +1 more source

Editorial: Aminobiogenic potential of fermented food microbiota. [PDF]

Front Microbiol, 2023
Karwowska M, Stadnik J, Brasca M.
europepmc   +1 more source

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

Biological Reviews, EarlyView.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz, Maja Mielke, Stephan Handschuh, Anthony Herrel, Patrick Lemell, Léa Da Cunha, Nicolai Konow   +6 more
wiley   +1 more source

Rediscovering the wild: MiFoDB brings fermented food microbiomes into focus. [PDF]

mSystems
Allen JM.
europepmc   +1 more source

The regulation of key flavor of traditional fermented food by microbial metabolism: A review. [PDF]

Food Chem X, 2023
Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH.   +5 more
europepmc   +1 more source

Fermented Foods

, 2020
openaire   +2 more sources

The power of many: when genetics met yeasts and high‐throughput

Biological Reviews, EarlyView.
ABSTRACT In recent years, complex technological capabilities have evolved, driven by the need to solve complex and integrative biological questions through global analyses. New equipment allows the scaling up and automation of processes which previously were carried out on a very limited scale.
Víctor A. Tallada, Víctor Carranco
wiley   +1 more source

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food. [PDF]

Food Sci Anim Resour
Ku SK, Kim J, Kim YJ, Choi YS.
europepmc   +1 more source

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. [PDF]

Microorganisms, 2023
Cichońska P, Kowalska E, Ziarno M.
europepmc   +1 more source