Results 61 to 70 of about 2,912,635 (352)
Fermentation, 2022 Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different ...
Divakar Dahiya, P. Nigam
semanticscholar +1 more source
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
doaj +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
doaj +1 more source
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +3 more sources
Neuroscience and Biobehavioral ReviewsOver the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though ...
Ramya Balasubramanian +4 more
semanticscholar +1 more source
Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
Microorganisms, 2022 Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health.
L. Cuamatzin-García +7 more
semanticscholar +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 +3 more
doaj +1 more source
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source
The Boolean: Snapshots of Doctoral Research at University College Cork, 2022 Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries.
Amel Sami +6 more
openaire +4 more sources
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