Results 121 to 130 of about 49,294 (297)
Fermented foods. Part I: Biochemistry and biotechnology
, 2016 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are ...
Montet, Didier (ed.) +1 more
core +1 more source
Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage
Shipin gongye ke-jiTo evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to ...
Meiqing MO +7 more
doaj +1 more source
Metagenomics insights into food fermentations
Microbial Biotechnology, 2016 Summary This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing ( HTS ) technologies have been widely applied to the study of food microbial consortia
DE FILIPPIS, FRANCESCA +2 more
openaire +4 more sources
Advanced Science, EarlyView.An optimized single‐cell transcriptomic framework profiles over 60 000 cells to map the ovine rumen microbiome, partitioning the ecosystem into seven cross‐species functional clusters. In heat‐resistant hosts, a lineage‐specific metabolic shift in Anaerovibrio lipolyticus toward a highly glycolytic phenotype contributes to a “nutritional sparing ...
Sanbao Zhang +8 more
wiley +1 more source
Public Health NutritionObjective: Few studies have reported intakes of fermented foods with their clear definitions. This study aimed to identify fermented foods and beverages consumed in Japan based on international definitions and to estimate their intake and contribution to
Hitomi Fujihashi, Satoshi Sasaki
doaj +1 more source
Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods [PDF]
Shipin KexueFermented foods are rich in protein and free amino acids, which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines. Excessive ingestion of biogenic amines poses a threat to human health.
ZHANG Yue, PEI Huijie, HE Wei, YANG Lamei, MA Yixuan, LI Jinhai, YANG Yong
doaj +1 more source
Advancing Fruit Bioimpedance Monitoring With Sustainable, Soft, And Bio‐Based Electrodes Beyond ECG
Advanced Electronic Materials, EarlyView.Electrical impedance spectroscopy enables non‐destructive fruit quality monitoring, but conventional ECG and needle electrodes compromise signal stability, fruit physiology, and sustainability. This perspective highlights the transition toward soft, biocompatible, and biodegradable electrode interfaces based on natural substrates, bio‐derived ...
Sundus Riaz +6 more
wiley +1 more source
The Conversation: Kombucha, kimchi and yogurt: how fermented foods could be harmful to your health.
, 2019 The article was republished by The Independent, The Times, Scottish Daily Mail, Irish Daily Mail, Daily Mail and Inverse. https://theconversation.com/kombucha-kimchi-and-yogurt-how-fermented-foods-could-be-harmful-to-your-health ...
Mohammed, M.
core
AgriFood: Journal of Agricultural Products for Food, EarlyView.Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari +3 more
wiley +1 more source
Applications of metagenomics to fermented foods
, 2015 International audienceFermentation is a traditional way of food preservation and is of great importance for human food consumption as it enables the development of nutritional and organoleptic qualities of food.
Remize, Fabienne +3 more
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