Results 41 to 50 of about 2,915,454 (303)
Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar
Applied Sciences, 2021 Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world.
Huan Zhang +4 more
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Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden
Foods, 2023 Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented foods have gained popularity, reaching new consumer groups due to perceived health benefits.
Marie S A Palmnäs-Bédard +3 more
semanticscholar +1 more source
Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges
International Journal of Molecular Sciences, 2023 Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics.
M. Jalili, M. Nazari, F. Magkos
semanticscholar +1 more source
Fermentation, 2023 Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular.
Gülsüm Deveci +5 more
semanticscholar +1 more source
Fermented foods: a perspective on their role in delivering biotics
Frontiers in Microbiology, 2023 Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented ...
G. Vinderola +9 more
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Evaluating the palatability of fermented foods [PDF]
Bioscience, Biotechnology, and Biochemistry, 2019 ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation ...
Tohru, Fushiki, Kumiko, Nakano
openaire +2 more sources
Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods
FermentationTraditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of ...
Chong Shin Yee +7 more
semanticscholar +1 more source
Microbial Cell Factories, 2020 Background Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life.
Jiawei Liu +4 more
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Are Fermented Foods Effective against Inflammatory Diseases?
International Journal of Environmental Research and Public Health, 2023 Fermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi.
A. Paul +9 more
semanticscholar +1 more source
FermentationThe rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial ...
S. Dhiman +4 more
semanticscholar +1 more source