Results 111 to 120 of about 40,937 (306)
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
, 1918 The consumption of various types of fermented milk is common in all countries in which milk is available. The food value of such products is unquestioned and their desirability, especially in the case of certain intestinal disorders, is insisted on by ...
Hauser, A., Hammer, B.
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Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Does fermented milk possess antihypertensive effect in humans? [PDF]
, 2009 Udgivelsesdato: 2009-JunThe putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years.
Ibsen, Hans +2 more
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Effect of Fermentation on Milk Fat of Swedish Fermented Milk Products
Journal of Dairy Science, 1982 Triglycerides and free fatty acids were determined in milk and fermented milk products. Differences between unfermented and fermented milk products were small for the relative composition of fat (mono-, di-, and triglycerides, free fatty acids, and steroids) and for the fatty acid profile following hydrolysis.
openaire +1 more source
Food Biomacromolecules, EarlyView.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source
, 2009 Teoretická část bakalářské práce popisuje technologii výroby fermentovaných mléčných výrobků, jejich charakteristiku, druhy a vlastnosti. Zabývá se bakteriemi mléčného kysání, které jsou významné z hlediska výroby fermentovaných mléčných výrobků ...
Veselá, Jitka
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar +7 more
wiley +1 more source
Biologically active peptides released in fermented milk: role and functions [PDF]
, 2008 Recent years have seen a growing interest in the health enhancement effects of lactic acid bacteria (LAB). More evidence is accumulating that probiotics—foods that contain live bacteria—might constitute a valuable therapeutic and preventive tool against ...
Vinderola, Celso Gabriel +3 more
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