Results 61 to 70 of about 111,632 (361)

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
core  

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses [PDF]

, 2015
peer-reviewedBackground The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties.
Cotter, Paul D., Fallico, Vincenzo, Giblin, Linda, McSweeney, Paul L. H., O'Sullivan, Daniel, O'Sullivan, Orla, Sheehan, Diarmuid (JJ)   +6 more
core   +1 more source

Functional Materials for Environmental Energy Harvesting in Smart Agriculture via Triboelectric Nanogenerators

Advanced Functional Materials, EarlyView.
This review explores functional and responsive materials for triboelectric nanogenerators (TENGs) in sustainable smart agriculture. It examines how particulate contamination and dirt affect charge transfer and efficiency. Environmental challenges and strategies to enhance durability and responsiveness are outlined, including active functional layers ...
Rafael R. A. Silva, Giulio Fatti, Emanuel Carlos, Guilherme Ferreira, Sumita Goswami, Suman Nandy, Luiz H. C. Mattoso, Elvira Fortunato, Caio G. Otoni, Rodrigo Martins   +9 more
wiley   +1 more source

The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.

Journal of Fungi
Monacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
doaj   +1 more source

Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

BMC Public Health, 2022
Background Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved ...
Maja Šikić-Pogačar, Dušanka Mičetić Turk, Sabina Fijan   +2 more
doaj   +1 more source

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Foods, 2023
Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor ...
Jiaxuan Wang, Shuyue Hao, Qing Ren
doaj   +1 more source

Asian Fungal Fermented Food

, 2002
Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences.
Nout, M.J.R., Aidoo, K.E.
openaire   +4 more sources

Microplastics from Wearable Bioelectronic Devices: Sources, Risks, and Sustainable Solutions

Advanced Functional Materials, EarlyView.
Bioelectronic devices (e.g., e‐skins) heavily rely on polymers that at the end of their life cycle will generate microplastics. For research, a holistic approach to viewing the full impact of such devices cannot be overlooked. The potential for devices as sources for microplastics is raised, with mitigation strategies surrounding polysaccharide and ...
Conor S. Boland
wiley   +1 more source

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Food Chemistry: X
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated ...
Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang   +6 more
doaj   +1 more source

Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7

Frontiers in Microbiology, 2019
Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Ming Lei, Jiao Liu, Yang Fang, Yanchun Shao, Li Li, Jae-Hyuk Yu, Jae-Hyuk Yu, Fusheng Chen   +7 more
doaj   +1 more source