Results 151 to 160 of about 2,912,635 (352)
Fermented Foods as a Dietary Source of Live Organisms
Frontiers in Microbiology, 2018 The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased ...
Shannon Rezac +3 more
doaj +1 more source
Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labeling [PDF]
, 2019 Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five Lactobacillus plantarum strains isolated from chicha ...
Aznar, Rosa +10 more
core +1 more source
Nutrients, 2019 Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action.
E. Dimidi, S. Cox, M. Rossi, K. Whelan
semanticscholar +1 more source
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
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
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
Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review
Scientia Pharmaceutica, 2018 Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food.
Bhagavathi Sundaram Sivamaruthi +2 more
doaj +1 more source
AIChE Journal, EarlyView.Abstract Filamentous microorganisms exhibit complex morphologies that influence product formation and are affected by various bioprocess parameters. Consistent morphology is therefore essential for comparable results during scale‐up. This study investigates the scale‐up of Streptomyces species (Streptomyces spp.) cultivations from shake flasks to ...
Gesa Brauneck +12 more
wiley +1 more source
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Advanced Intelligent Systems, EarlyView.Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source