Results 31 to 40 of about 43,523 (263)

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Journal of Ethnic Foods, 2022
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq
Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory   +4 more
doaj   +1 more source

The role of ferments in food sustainability

Nutrición Hospitalaria, 2022
Food fermentation is one of the oldest conservation techniques and has evolved over the centuries. This study contributes to the understanding of the impact of fermentation and consequently of fermented products in the evolution of humanity and its influence on sustainability and food use.
Montserrat, Andreu, Rosarío, Saavedra Coutado   +1 more
openaire   +2 more sources

Caregivers’ Knowledge and Use of Fermented Foods for Infant and Young Children Feeding in a Rural Community of Odi, Gauteng Province, South Africa [PDF]

Health Promotion Perspectives, 2014
Background: Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage.
Paul K Chelule, Mathildah M Mokgatle, Lindiwe I Zungu, Armelia Chaponda   +3 more
doaj   +1 more source

Fermentation as a driver for food innovation [PDF]

FEMS Microbiology Letters, 2019
ABSTRACT The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level
Hartmann, Anna Loraine, Behrendt, Rikke Adelsten, Frøst, Michael Bom   +2 more
openaire   +3 more sources

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Evolution of Different Physicochemical Parameters During Aging of Six Unfiltered Lager and Ale Beers Made with White, Red, and Blue Corn Malts

Beverages
Beer is an alcoholic beverage made primarily from malted cereals, water, hops, and yeast. Although barley is the most common cereal in brewing, corn malts are also used to produce beer in different countries.
José R. Verde-Calvo, Héctor Bernardo Escalona-Buendía, Araceli Arellano-Covarrubias, Frida Pura Malpica-Sánchez, Miguel Ángel Hernández-Carapia   +4 more
doaj   +1 more source

Fermented foods, feeds, and beverages

Biotechnology Advances, 1983
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire   +3 more sources

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Fecal metabolomics and gut microbiota profiling uncover the protective role of probiotic-rich traditional fermented sour soup (Guizhou Hongsuantang) against alcoholic liver damage

Frontiers in Nutrition
ObjectiveThis study investigates the metabolic mechanisms underlying the hepatoprotective effects and mitigation of alcohol-induced impacts of bacterial strains (Lactobacillus plantarum LP and Lactobacillus paracasei H2) isolated from “Guizhou ...
Xu Rui, Xu Rui, Wu Ruijia, Wu Ruijia, Bao Aiming, Bao Aiming, Qin Weijun, Qin Weijun, Chen Xingxing, Chen Xingxing, Zhang Xiaoyong, Gao Xiangyang, Gao Xiangyang   +12 more
doaj   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source