Results 11 to 20 of about 61,798 (338)
Journal of Advanced Pharmaceutical Technology & Research, 2021 Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in
Melisa I. Barliana +2 more
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Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis
Microorganisms, 2021 Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W.
Ye-Ji Jang +4 more
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Bioactive Components in Fermented Foods and Food By-Products [PDF]
Foods, 2020 Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]
Vito Verardo +2 more
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Microorganisms, 2023 Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently.
Woo-Soo Jeong +3 more
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Gels, 2022 (1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing.
Tiange Ma +5 more
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Biogenic amines in fermented foods [PDF]
European Journal of Clinical Nutrition, 2010 Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G. +20 more
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Foods, 2021 The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma.
Na-Young Gil +5 more
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Non-spectroscopic sensing enabled by electro-optical reservoir computer [PDF]
Optical Material Express 2022, 2022 A fully bio-inspired apparatus to perform non-spectroscopic sensing to discriminate, and determine the constituent concentrations of a chemical mixture is proposed. Here, fully bio-inspired means that it is comprised of a biomimetic sensor and a neuromorphic signal processor.
arxiv +1 more source
Eating Fermented: Health Benefits of LAB-Fermented Foods [PDF]
Foods, 2021 Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion.
Vincenzo Castellone +5 more
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From Artifacts to Outcomes: Comparison of HMD VR, Desktop, and Slides Lectures for Food Microbiology Laboratory Instruction [PDF]
CHI '23: Proceedings of the 2023 CHI Conference on Human Factors
in Computing Systems, Hamburg, Germany, April 2023, 2023 Despite the value of VR (Virtual Reality) for educational purposes, the instructional power of VR in Biology Laboratory education remains under-explored. Laboratory lectures can be challenging due to students' low motivation to learn abstract scientific concepts and low retention rate.
arxiv +1 more source