Results 191 to 200 of about 65,652 (265)

Draft whole-genome sequence of <i>Pediococcus pentosaceus</i> GS4, a potential probiotic strain isolated from Indian fermented food. [PDF]

Microbiol Resour Announc
Ghosh S, Ghosh AR.
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Fermented food consumption modulates the oral microbiota. [PDF]

NPJ Sci Food
Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E.   +5 more
europepmc   +1 more source

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

A genomics-based investigation of acetic acid bacteria across a global fermented food metagenomics dataset. [PDF]

iScience
Zhang E, Breselge S, Carlino N, Segata N, Claesson MJ, Cotter PD.   +5 more
europepmc   +1 more source

Techno‐Economic Assessment of Biomethane and Biohydrogen Production From Victorian Wheat Straw

Carbon Energy, EarlyView.
Techno‐economic assessment of biomethane and biohydrogen production from Victorian wheat straw. Off‐grid renewable photovoltaic energy with a price down to 0.95 ¢/kWh was applied. Both approaches can make positive profits and negative carbon footprints.
Shuanglong Tan, Ross Swinbourn, Rui Zhang, Yunxia Yang, Xiaojuan Hao, Huile Jin, Chao'en Li, Feng Wang   +7 more
wiley   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +1 more source

Effects of Plasma‐Activated Water and Konjac Glucomannan‐Based Edible Coating on the Storage Quality of Fresh Banana (Musa sapientum L.)

ChemFoodChem, EarlyView.
ABSTRACT This study evaluated the effects of plasma‐activated water (PAW), konjac glucomannan (KGM)‐based edible coating, and their combined treatment on the postharvest quality of fresh bananas stored at 20°C for 12 days. Four treatments were applied: control, PAW, coating, and PAW+coating.
Peeraphat Prempree, Rosy C. D. B. Putri, Yukiharu Ogawa   +2 more
wiley   +1 more source