Results 131 to 140 of about 49,294 (297)
AgriFood: Journal of Agricultural Products for Food, EarlyView.Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan +3 more
wiley +1 more source
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
Fermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system.
Ki Han Kwon, Yeon Ja Jung, Yeonhee Pyo
core +1 more source
Discovery and Biosynthesis of the Novel Glycotetrapeptide Antibiotic Biffamycin A
Angewandte Chemie, EarlyView.Genetic de‐regulation of a silent biosynthetic pathway allowed isolation and characterisation of a novel glycopeptide antibiotic named biffamycin A, which harbours unprecedented 5‐chloro‐4‐methoxy tryptophan and 3R‐hydroxy(α‐D‐mannoysl)‐D‐lysine moieties and is bioactive against MRSA and VRSA.
Michael W. Brigham +11 more
wiley +2 more sources
Fermentation Technology and Functional Foods
Frontiers in Bioscience-EliteFood is an integral part of our civilization. It is a cultural phenomenon that, while having evolved, is associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties of the most common ethnic foods.
Angelo Maria Giuffrè, Domenico Giuffrè
openaire +3 more sources
Agribusiness, EarlyView.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source
Probiotic and prebiotic fermented foods
, 2010 This chapter discusses the science and technology of probiotics, probiotic strains, prebiotic substances, their efficacy, challenges in incorporating probiotics and prebiotics into foods, viability issues, physiological benefits, packaging considerations,
Kailasapathy, Kasipathy (R7935)
core
Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language
Agribusiness, EarlyView.ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak +2 more
wiley +1 more source
Asking the 5 W's for designing next‐generation bioprocessing
AIChE Journal, EarlyView.Abstract Biotechnology is expanding beyond traditional, centralized fermentation and toward next‐generation bioprocessing paradigms that emphasize flexible deployment outside the laboratory with application‐specific performance. However, many bioprocesses fail to translate beyond proof‐of‐concept into industrially viable systems because early design ...
Sangdo Yook +4 more
wiley +1 more source
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Journal of Ethnic FoodsThe region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines.
Reggie Surya
doaj +1 more source
Melatonin Synthesis in Fermented Foods
, 2017 Melatonin (MEL) is a natural powerful antioxidant that may provide beneficial human health effects. Given that MEL is absorbed when melatonin-containing foods are eaten, the intake of these foods could maintain plasma melatonin concentration, which diminishes with age.
Martín-Cabrejas, María A. +3 more
openaire +2 more sources