Results 71 to 80 of about 176,992 (359)
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) +4 more
core
Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary [PDF]
, 2014 The consumption of specific dairy types may be beneficial for the prevention of diabetes. Abstract: The aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes,
Kay-Tee Khaw +5 more
core +1 more source
FEBS Open Bio, EarlyView.This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso +4 more
wiley +1 more source
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
Advanced Chinese Medicine, EarlyView.Abstract The gut microbiota plays a pivotal role in maintaining host metabolic homeostasis and overall physiological functions. Shenling Baizhu San (SLBZS), a time‐honored classical prescription for tonifying Qi, strengthening the spleen, removing dampness, and arresting diarrhea, has shown broad clinical efficacy in digestive disorders.
Jinlan Di, Xiaochun Zhang
wiley +1 more source
Does a pickle a day keep Alzheimer's away? Fermented food in Alzheimer's disease: A review
Experimental Gerontology, 2023 Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-enhancing properties and recently it has been examined with regard to the development of new therapeutic and preventive measures for Alzheimer's disease.
Michał Tyliszczak +5 more
doaj +1 more source
Enantiomeric oxidation of organic sulfides by the filamentous fungi Botrytis cinerea, Eutypa lata and Trichoderma viride [PDF]
, 2007 The biotransformations of a series of substituted sulfides were carried out with the filamentous fungi Botrytis cinerea, Eutypa lata and Trichoderma viride.
Annunziata +28 more
core +2 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
, 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
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +2 more sources