Results 51 to 60 of about 49,294 (297)

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

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

, 2010
Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Hounhouigan, M.H., Gayet, D.P., Nout, M.J.R., Chadare, F.J., Boekel, M.A.J.S., van, Linnemann, A.R., Azokpota, P.   +6 more
core   +1 more source

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

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, Yun Du, Hongmin Ma, Xiaolin Pei, Mu Li   +4 more
doaj   +1 more source

Anti-diarrhoeal aspects of fermented soya beans [PDF]

, 2011
Non
Nout, M.J.R., P.J. Roubos-van den Hil, Roubos-van den Hil, P.J., M.J.R. Nout   +3 more
core   +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

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

Frontiers in Microbiology, 2019
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang, Yongjian Yu, Caixia Fu, Fusheng Chen   +3 more
doaj   +1 more source

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

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

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
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