Results 211 to 220 of about 65,652 (265)

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

Sustainable Hydrogen Production by Glycerol and Monosaccharides Catalytic Acceptorless Dehydrogenation (AD) in Homogeneous Phase

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
Sustainable hydrogen production can be obtained from hydogen‐rich biomass‐derived organic molecules through Acceptorless Dehydrogenation (AD) reactions. Glycerol and sugars are available in large quantities from industry and can be successfully used as substrates in AD protocols, in the presence of tailored, selective, easily tunable and thermally ...
Sylwia Kostera, Luca Gonsalvi
wiley   +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

Enhancement of the Plant‐Accessible Phosphate Fraction in Sewage Sludge Ashes by Na+ or K+ Addition Prior to Combustion

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
The addition of Na2CO3 or K2CO3 to sewage sludge prior to combustion leads to the production of ashes containing phosphate in the form of buchwaldite‐like phases (Ca(Na/K)PO4). Compared to conventional sewage sludge mono‐ashes, such Na‐ or K‐ashes show greatly increased P‐solubilities and proved to be potent P‐fertiliser materials in greenhouse ...
Lorenz Bier‐Schorr, Viktoria Gräser, Michael Scherer‐Lorenzen, Peter Hajek, Philipp Kurz   +4 more
wiley   +1 more source

Isolation, Characterization and Probiotic Properties of <i>Levilactobacillus brevis</i> FS1 from Fermented Food and Its Impact on Differentiation and Fat Deposition. [PDF]

Indian J Microbiol
Gatasheh MK.
europepmc   +1 more source

Xylose Acetals ‐ a New Class of Sustainable Solvents and Their Application in Enzymatic Polycondensation

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
Novel organic solvents with an unmodified carbohydrate core were synthesised both from D‐xylose and directly from biomass and were successfully used as reaction media for lipase biocatalysts to synthesise aliphatic and aromatic polyesters. Abstract The use of organic solvents in academic research and industry applications is facing increasing ...
Anastasia O. Komarova, Cicely M. Warne, Hugo Pétremand, Laura König‐Mattern, Johannes Stöckelmaier, Chris Oostenbrink, Georg M. Guebitz, Jeremy Luterbacher, Alessandro Pellis   +8 more
wiley   +1 more source

Associations Between Microbial Depletion and Autonomic Dysregulation in Binge‐Eating Disorder

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective The interplay between the gut microbiome and autonomic nervous system remains unexplored in binge‐eating disorder (BED). We aimed to explore specific microbial alterations in BED and examine their potential association with cardiac vagal tone as a distinct bio‐behavioral phenotype.
Shuang Liang, Esben Strodl, Leanne Barron, Matthew Bambling, Luis Vitetta   +4 more
wiley   +1 more source

Maternal fermented food intake and infant neurodevelopment: The Japan Environment and Children's Study. [PDF]

Asia Pac J Clin Nutr
Tanaka T, Matsumura K, Tsuchida A, Hamazaki K, Kasamatsu H, Hirai H, Kusabiraki S, Hiraiwa A, Miya K, Adachi Y, Inadera H, Japan Environment and Children's Study (JCES) Group .   +11 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Food fermentation: an overview of current fermenting processes in traditionally fermented and consumed foods

2021
La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël, Koffi, Louis Ban, Ouattara, Gnénékidou Honoré   +2 more
openaire   +1 more source

Health benefits of fermented foods

Critical Reviews in Food Science and Nutrition, 2017
In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits.
Şanlıer, Nevin, Gökçen, Büşra Başar, Sezgin, Aybüke Ceyhun   +2 more
openaire   +3 more sources