Results 61 to 70 of about 182,885 (359)

Evaluation of in vitro toxicity of common phytochemicals included in weight loss supplements using 1H NMR spectroscopy

FEBS Open Bio, EarlyView.
We investigated the toxicity of 12 active compounds commonly found in herbal weight loss supplements (WLS) using human liver and colon cell models. Epigallocatechin‐3‐gallate was the only compound showing significant toxicity. Metabolic profiling revealed protein degradation, disrupted energy and lipid metabolism suggesting that the inclusion of EGCG ...
Emily C. Davies, Garth L. Maker, Ian F. Musgrave, Samantha Lodge   +3 more
wiley   +1 more source

RNA-Seq transcriptomic analysis reveals gene expression profiles of acetic acid bacteria under high-acidity submerged industrial fermentation process

Frontiers in Microbiology, 2022
Acetic acid bacteria (AAB) are Gram-negative obligate aerobics in Acetobacteraceae family. Producing acetic acid and brewing vinegars are one of the most important industrial applications of AAB, attributed to their outstanding ability to tolerate the ...
Haoran Yang, Haoran Yang, Haoran Yang, Yating He, Yating He, Jing Liao, Jing Liao, Xin Li, Junhong Zhang, Wolfgang Liebl, Fusheng Chen, Fusheng Chen   +11 more
doaj   +1 more source

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
core  

Functional Materials for Environmental Energy Harvesting in Smart Agriculture via Triboelectric Nanogenerators

Advanced Functional Materials, EarlyView.
This review explores functional and responsive materials for triboelectric nanogenerators (TENGs) in sustainable smart agriculture. It examines how particulate contamination and dirt affect charge transfer and efficiency. Environmental challenges and strategies to enhance durability and responsiveness are outlined, including active functional layers ...
Rafael R. A. Silva, Giulio Fatti, Emanuel Carlos, Guilherme Ferreira, Sumita Goswami, Suman Nandy, Luiz H. C. Mattoso, Elvira Fortunato, Caio G. Otoni, Rodrigo Martins   +9 more
wiley   +1 more source

Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives

Bioresources and Bioprocessing
Natural exogenous additives (EA) suitable for the tobacco fermentation need to be developed to enhance the fermentation quality and economic value of low-grade cigar tobacco leaves (CTLs).
Ping Han, Dongfeng Guo, Mingzhu Zhang, Xuefeng Wu, Dongdong Mu, Yaqi Shi, Rui Zhao, Tianfei Zheng, Xingjiang Li   +8 more
doaj   +1 more source

Asian Fungal Fermented Food

, 2002
Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences.
Nout, M.J.R., Aidoo, K.E.
openaire   +4 more sources

Phosphorus in pig diets [PDF]

, 2006
Pig feed is mainly based on cereals where phosphorus (P) is mostly present in inositol hexaphosphate (IP6), which is not readily available to monogastric animals.
Lyberg, Karin
core  

Microplastics from Wearable Bioelectronic Devices: Sources, Risks, and Sustainable Solutions

Advanced Functional Materials, EarlyView.
Bioelectronic devices (e.g., e‐skins) heavily rely on polymers that at the end of their life cycle will generate microplastics. For research, a holistic approach to viewing the full impact of such devices cannot be overlooked. The potential for devices as sources for microplastics is raised, with mitigation strategies surrounding polysaccharide and ...
Conor S. Boland
wiley   +1 more source

Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice

Shipin gongye ke-ji
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the
Jian YE, Xuefeng WU, Dongdong MU, Lanhua LIU, Zhenhong LI, Xiangsong CHEN, Xingjiang LI   +6 more
doaj   +1 more source

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

Foods, 2020
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
doaj   +1 more source