Results 91 to 100 of about 2,912,635 (352)

Effects of probiotics on child growth : a systematic review [PDF]

, 2015
Peer reviewedPublisher ...
Dineen, Brendan, Marais, Debbi, McNeill, Geraldine, Onubi, Ojochenemi J, Poobalan, Amudha S   +4 more
core   +2 more sources

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

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

, 2020
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ...
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, S. Bhatia, S. Kulshrestha   +4 more
semanticscholar   +1 more source

Establishing a Model Precursor System: Over a Decade of Research on Carbon Dots from the Citric Acid‐Urea System

Advanced Functional Materials, EarlyView.
The citric acid/urea (CA‐Urea) precursor system offers a versatile, scalable route to carbon dots with tunable luminescence and multifunctionality. Mechanistic insights into precursor chemistry and reaction parameters have enabled doping, surface modification, and hybridization strategies, yielding CDs for luminescent devices, sensing, catalysis ...
Yupeng Liu, Zhiqi Cai, Xiangxin Sun, Hanyi Zhang, Yiming Hao, Jun Wu, Zekun Yan, Xue Wu, Yiqi Liang, Liming Wang, Songnan Qu   +10 more
wiley   +1 more source

The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.

Journal of Fungi
Monacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
doaj   +1 more source

Fermented soybean foods and diabetes

Journal of Diabetes Investigation, 2023
The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a ...
Yoshitaka Hashimoto, Masahide Hamaguchi, Michiaki Fukui   +2 more
doaj   +1 more source

Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya [PDF]

, 2019
Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor.
Artsanthia, J. (Jintana), Sari, N. P. (Ni)   +1 more
core  

An In Situ Embedded B‐MOF Sponge With Shape‐Memory for All‐in‐One Diabetic Wound Therapy

Advanced Healthcare Materials, EarlyView.
A smart shape‐memory sponge dressing (P1A3@B‐MOF) is developed for accelerated diabetic wound healing. It achieves pH‐responsive corelease of Zn2+ and salvianolic acid B, synergistically providing antibacterial action, repolarizing macrophages to the M2 phenotype, and promoting angiogenesis.
Hai Zhou, Chaoyang Huang, Yanqi Chen, Tingzi Zhao, Fengyi Zhu, Gong Jun, Jinrong Zhang, Yingsong Pan, Qiulan Wen, Lei Yang, Huihui Zhang, Lianglong Chen   +11 more
wiley   +1 more source

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Food Chemistry: X
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated ...
Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang   +6 more
doaj   +1 more source

Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7

Frontiers in Microbiology, 2019
Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Ming Lei, Jiao Liu, Yang Fang, Yanchun Shao, Li Li, Jae-Hyuk Yu, Jae-Hyuk Yu, Fusheng Chen   +7 more
doaj   +1 more source