Results 51 to 60 of about 2,915,454 (303)
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 +3 more
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FermentationFermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes.
Akanksha Singh, Sanjay Kumar
semanticscholar +1 more source
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 +4 more
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A review of biogenic amines in fermented foods: Occurrence and health effects
HeliyonBiogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed during microbial fermentation. Several fermented foods may contain BAs such as histamine, tyramine, and/or phenylethylamine, at levels above documented toxic doses ...
Nikita Saha Turna +2 more
semanticscholar +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 +2 more
openaire +3 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 +3 more
doaj +1 more source
FoodsLactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value.
Christian Kosisochukwu Anumudu +2 more
semanticscholar +1 more source
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Frontiers in Microbiology, 2022 In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of ...
K. Skowron +6 more
semanticscholar +1 more source
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 +4 more
wiley +1 more source
BeveragesBeer 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 +4 more
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