Results 71 to 80 of about 2,612,996 (402)
Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45
FermentationIn order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics.
Su Jeong Lee +4 more
doaj +1 more source
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
Persistence of anticancer activity in berry extracts after simulated gastrointestinal digestion and colonic fermentation [PDF]
, 2012 Fruit and vegetable consumption is associated at the population level with a protective effect against colorectal cancer. Phenolic compounds, especially abundant in berries, are of interest due to their putative anticancer activity.
A Gil-Izquierdo +53 more
core +6 more sources
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 +11 more
doaj +1 more source
Fermented foods and food safety
Food Research International, 1994 Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire +4 more sources
African fermented foods and probiotics
International Journal of Food Microbiology, 2014 Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease.
Charles M. A. P. Franz +7 more
openaire +5 more sources
Understanding Functional Materials at School
Advanced Functional Materials, EarlyView.This review outlines strategies for effectively teaching nanoscience in schools, focusing on challenges such as scale comprehension and curriculum integration. Emphasizing inquiry‐based learning and chemistry core concepts, it showcases hands‐on activities, digital tools, and interdisciplinary approaches.
Johannes Claußnitzer, Jürgen Paul
wiley +1 more source
Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures. [PDF]
, 2017 We identified the proteins synthesized by Lactobacillus delbrueckii subsp. bulgaricus strain LBB.B5 in laboratory culture medium (MRS) at 37°C and milk at 37 and 4°C.
Angel Angelov +6 more
core +2 more sources
Advanced Oral Delivery Systems for Nutraceuticals
Advanced Healthcare Materials, EarlyView.Emerging delivery technologies are explored to overcome barriers to oral nutraceutical absorption. Traditional carriers are compared with novel platforms including biodegradable polymers, MOFs, MPNs, and 3D printing. These systems enhance bioavailability, control release, and enable personalized nutrition.
Xin Yang +4 more
wiley +1 more source
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