Results 211 to 220 of about 180,671 (312)

Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. [PDF]

Foods
García-Barón SE, Carmona-Escutia RP, Herrera-López EJ, Leyva-Trinidad DA, Gschaedler-Mathis A.   +4 more
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

Association Between Fermented Food Consumption and Sleep Quality Under Psychological Stress: Prospective Cohort Study. [PDF]

Food Sci Nutr
Dobielska M, Bartosik N, Olczyk K, Suława A, Litwin M, Parys J, Karbownik MS.   +6 more
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

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

Isolation and screening of biosurfactants producing lactic acid bacteria strain from Bhatabharu, an Indian traditional fermented food. [PDF]

BioTechnologia (Pozn)
Kaundal T, Sharma A, Batra N.
europepmc   +1 more source

Intestinal microbiome alterations in pediatric epilepsy: Implications for seizures and therapeutic approaches

Epilepsia Open, EarlyView.
Abstract The intestinal microbiome plays a pivotal role in maintaining host health through its involvement in gastrointestinal, immune, and central nervous system (CNS) functions. Recent evidence underscores the bidirectional communication between the microbiota, the gut, and the brain and the impact of this axis on neurological diseases, including ...
Teresa Ravizza, Greta Volpedo, Antonella Riva, Pasquale Striano, Annamaria Vezzani   +4 more
wiley   +1 more source

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

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 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