Results 191 to 200 of about 49,294 (297)

Fermented Foods

, 2020
openaire   +2 more sources

Fermented Foods

, 2003
Desmond K. O’Toole, Yuan Kun Lee
openaire   +1 more source

Improving the learning experience in an undergraduate course on microbial metabolism by using an illustrated story

Biochemistry and Molecular Biology Education, Volume 53, Issue 2, Page 131-141, March/April 2025.
Abstract In the classroom, metabolism is often approached and received as a mundane exercise in memorization. Teaching metabolism also faces the challenge of negative perceptions that can impede learning. We sought to improve the learning experience in an undergraduate lecture course on microbial metabolism by implementing an illustrated story that ...
James B. McKinlay, Katherine Kearns
wiley   +1 more source

Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods

There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world.
Johnson, Paa-Nii T., Yawson, Robert M.
core  

Traditional fermented foods and beverages of Namibia

, 2017
Background: Although traditional fermented foods and beverages play an important role in contributing to the livelihoods of Namibians through enhanced food security and income generation, there is a scarcity of information regarding their traditional ...
Misihairabgwi, Jane M.
core  

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Marine silicon for biomedical sustainability

BMEMat, EarlyView.
Schematic illustrating marine silicon for biomedical engineering. Abstract Despite momentous divergence from oceanic origin, human beings and marine organisms exhibit elemental homology through silicon utilization. Notably, silicon serves as a critical constituent in multiple biomedical processes.
Yahui Han, Zhibo Yang, Wei Xia, Chengtie Wu   +3 more
wiley   +1 more source

Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods. [PDF]

Foods
Jiang X, Li X, Song P, Dou Y, Xue J, Wu Z, Ma S, Wei W, Zheng W, Dou S, Dong L.   +10 more
europepmc   +1 more source

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

BMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng, Xiaomin Luo, Peng Zhang, Chen Yang, Yuniel Ma, Xinhua Liu   +5 more
wiley   +1 more source

Health benefits of ethnic fermented foods. [PDF]

Front Nutr
Santa D, Huch M, Stoll DA, Cunedioglu H, Priidik R, Karakaş-Budak B, Matalas A, Pennone V, Girija A, Arranz E, Syrpas M, Mukherjee A, Cotter PD, Mojsova S, Chassard C, Praćer S, Vergères G, Kütt ML.   +17 more
europepmc   +1 more source