Results 251 to 260 of about 2,915,454 (303)

Gut microbiota shifts and short‐chain fatty acids alterations in pediatric epilepsy patients on a Mediterranean ketogenic diet

Epileptic Disorders, EarlyView.
Abstract Objective The olive oil–based Mediterranean ketogenic diet (MedKD) may support patients with drug‐resistant epilepsy (DRE) or neurometabolic disorders by integrating ketogenic therapy with the cardiometabolic and neuroprotective advantages of the Mediterranean diet.
Sofia Zouganeli, Evdokia K. Mitsou, Mary Yannakoulia, Evangelia Intze, Konstantinos C. Mountzouris, Smaragdi Fessatou, Achilleas Attilakos, Adamantini Kyriacou, Argyrios Dinopoulos   +8 more
wiley   +1 more source

Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: a cross-sectional analysis. [PDF]

Eur J Nutr
Pertziger E, Hillesheim E, Bonny O, Wagner CA, Vergères G, Bochud M, Burton-Pimentel KJ.   +6 more
europepmc   +1 more source

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]

Front Nutr
Humblot C, Alvanoudi P, Alves E, Assunção R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I.   +19 more
europepmc   +1 more source

<i>Lysinibacillus macroides</i> 38352 isolated from traditional Chinese fermented foods: a dual effect on ochratoxin A detoxification and immune suppression alleviation. [PDF]

Microbiol Spectr
Wang J, Duan H, Zhang W, Li H, Yang Z, Zhang C, Zhang S, Guo J, Ge J, Wang F, Gao M.   +10 more
europepmc   +1 more source

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]

Front Nutr
Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I.   +19 more
europepmc   +1 more source

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A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

Comprehensive Reviews in Food Science and Food Safety, 2023
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide.
Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, R. Wu, Mou-ming Zhao   +9 more
semanticscholar   +1 more source

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Critical reviews in food science and nutrition, 2023
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities.
Linfeng Wen, Lixin Yang, Cong Chen, Jun Li, Jiangyan Fu, Guo Liu, Qixin Kan, Chi-Tang Ho, Qingrong Huang, Yaqi Lan, Yong Cao   +10 more
semanticscholar   +1 more source

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical reviews in food science and nutrition, 2022
Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity of microorganisms, resulting in unique product quality and flavor. Lactic acid
Yingyu Wang, Chenhao Zhang, Feng-Song Liu, Zhengyu Jin, Xiaole Xia   +4 more
semanticscholar   +1 more source

Food fermentation: an overview of current fermenting processes in traditionally fermented and consumed foods

2021
La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël, Koffi, Louis Ban, Ouattara, Gnénékidou Honoré   +2 more
openaire   +1 more source

Fermented foods: An update on evidence-based health benefits and future perspectives.

Food Research International, 2022
In recent years, an unstoppable trend toward minimally processed foods has increased the popularity of fermented foods as a beneficial nutritional and functional strategy.
I. Diez-Ozaeta, Oihana Juaristi Astiazaran   +1 more
semanticscholar   +1 more source