Results 171 to 180 of about 49,294 (297)

Probiotics and Fermented Foods in Human Nutrition. [PDF]

Molecules
Dini I.
europepmc   +1 more source

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Vilma Narbutaite, Grazina Juodeikiene, Lina Vaiciulyte-Funk, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Dalia Eidukonyte, Eidukonyte, Dalia, Daiva Vidmantiene, Vidmantiene, Daiva, Salomskiene, Joana, Joana Salomskiene   +11 more
core  

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source

Consumer knowledge and motivations for consumption of fermented foods. [PDF]

Front Microbiol
Hanlon M, Van Beeck W, Wei L, Tosta I, Liao R, Marco ML, DiCaprio E.   +6 more
europepmc   +1 more source

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

Characterizing microbiomes of African fermented foods in a global context. [PDF]

Microbiology (Reading)
Leech J, Obafemi YD, Breselge S, Aremu T, Obadina AO, Itohan ME, Ezekiel CN, Parkouda C, Tankoano A, Traoré K, Banwo K, Kunadu AP, Madilo FK, Sanni AI, Ogunremi OR, Onipede G, Odeny DA, Otieno C, Claesson MJ, Cotter PD.   +19 more
europepmc   +1 more source

Emerging research directions in nanoparticle‐based foam control for bioprocessing: a bibliometric approach

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Overfoaming remains a critical challenge in industrial bioprocesses, compromising mass transfer, operational stability, and downstream efficiency in bioreactors and wastewater treatment systems. This study provides a bibliometric and scientometric assessment of nanoparticle‐enabled foam control to map technological trends and identify research
Antonio Átila Menezes Ferreira, John Hebert da Silva Felix, Thiago Queiroz da Silva, Larissa Oliveira Araújo, Maria Tayane Barroso dos Santos, Larysse Maria Santiago de Castro, José Cleiton Sousa dos Santos   +6 more
wiley   +1 more source

Fermented Foods and Beverages Of the World

, 2010
Fermented foods and beverages harbor diverse microorganisms from the environment, which include mycelial molds; yeasts; and bacteria, mostly lactic acid bacteria, bacilli, and micrococci.
Kailasapathy, Kasipathy (R7935), Tamang, Jyoti P.   +1 more
core  

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source