Results 211 to 220 of about 49,294 (297)

Characterization of fermented foods: bone health. [PDF]

Front Nutr
Tamang JP, Agahi F, Yilmaz B, Künili İE, Mardon J, Bulmus-Tuccar T, Torbica A, Nikolovska Nedelkoska D, Kütt ML, Malagón-Rojas J, Parada MA, Mayo B, Frias J.   +12 more
europepmc   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Traditional fermented foods of Indonesia harbour functionally redundant but phylogenetically diverse taxa. [PDF]

FEMS Microbes
Wicaksono WA, Zukancic E, Zlatnar M, Suwanto A, Berg G.   +4 more
europepmc   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods. [PDF]

Microorganisms
Alebidi S, Mallek H, Fragasso M, Capozzi V, Abidi F, Essid I, Spano G, Selmi H.   +7 more
europepmc   +1 more source

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]

Curr Res Food Sci
Mu H, Yao Y, Gong Y, Yang T.
europepmc   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]

Foods
Zugravu CA, Constantin C.
europepmc   +1 more source

Selective Oxidation Strategies for Cost‐Efficient Green Hydrogen Production via Hybrid Water Electrolysis

Carbon Energy, EarlyView.
Hybrid water electrolysis has emerged as a promising alternative to conventional electrolysis for sustainable hydrogen production. The economic potential of replacing water oxidation with organic substrates is assessed. For each substrate, representative electrocatalysts and mechanistic insights are reviewed to identify design principles for optimized ...
Conor Brennan‐Pollak, Lua Henderson, Cian Clarke, Maida A. Costa de Oliveira, Dídac A. Fenoll, Sreedhanya Pallilavalappil, Aswathy Babu, Shaista Jabeen, Pranav K. Gangadharan, Huabin Zhang, Suresh C. Pillai, Paula E. Colavita, Max García‐Melchor   +12 more
wiley   +1 more source