Results 111 to 120 of about 99,275 (359)

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Guidelines for Light‐Start One‐Pot RPA‐CRISPR‐Cas12a Assays for Foodborne Pathogen Detection

Food Safety and Health, EarlyView.
Light‐start one‐pot RPA‐CRISPR‐Cas12a detection schematic diagram. (A) Linear crRNA activation light‐start one‐pot workflow. (B) Caged crRNA activation light‐start one‐pot workflow. ABSTRACT Rapid and accurate detection of nucleic acids of foodborne pathogens is of vital importance for controlling the spread of foodborne diseases and safeguarding ...
Fan Li, Ruiting Yao, Xinxin Jiang, Haorui Zhu, Guoliang Li   +4 more
wiley   +1 more source

Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway

Food Safety and Health, EarlyView.
Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong, Yongkang Wu, Zhangjun Huang, Songtao Wang, Ping Yang, Caihong Shen, Huan Guo, Yue Xiao, Qian Bu, Hong Gao, Yina Huang   +10 more
wiley   +1 more source

DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA

Foods and Raw Materials, 2013
The aim of this study was to develop probiotic fermented goat milk. Goat milk was inoculated with single ( Bifidobacterium longum and Lactobacillus acidophilus ) and mixed cultures containing Bifidobacterium longum and Lactobacillus acidophilus .
Chuluunbat T., Yoh-Chang Y.
doaj   +1 more source

The role of the gut microbiome in the regulation of high‐altitude adaptation

iMeta, EarlyView.
This study is the first to elucidate mechanisms of high‐altitude adaptation from the perspective of the rumen ecosystem by using indigenous yaks and Holstein cows that have lived at high altitude since birth as comparative models. Through a systematic comparison of their rumen ecology using multi‐omics approaches—including rumen metagenomics ...
Xinyu Zhang, Senlin Zhu, Michael Kreuzer, Shoukun Ji, Wei Wang, Yanliang Bi, Shengli Li   +6 more
wiley   +1 more source

A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source

Physicochemical property and in vivo prebiotic function of α‐(1 → 2) and α‐(1 → 3)‐branched dextran derived from Leuconostoc citreum KD3

JSFA reports, EarlyView.
Abstract Background We isolated lactic acid bacteria (LAB) from Japanese traditional fermented foods and vegetables, and screened for exopolysaccharide (EPS)‐producing strains. The Leuconostoc citreum KD3 was isolated as a strain that produces an α‐glucan (KD3‐dextran) with α‐(1 → 6)‐linked main chain with a considerable amount of α‐(1 → 2) branches ...
Kentaro Yoshida, Shiori Shibata, Shuto Abe, Chiaki Matsuzaki, Yuji Honda, Kenji Matsumoto, Takashi Koyanagi   +6 more
wiley   +1 more source

The contribution of vibrational spectroscopy and data analytics towards the achievement of the global sustainability goals

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley   +1 more source

Development of fermented milk “Leben” made from spontaneous fermented cow’s milk

AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012
Formation and characterisation of Industrial Leben produced with Traditional Starters (ILTS) was investigated and compared with industrial Leben produced using commercial starters (ILCS). PH and titratable acidity determinations showed that both traditional and commercial starter cultures performed well in Leben fermentation.
O. Samet-Bali,, Ayadi, Mohamed, Attia H.,   +2 more
openaire   +2 more sources

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source