Results 241 to 250 of about 40,937 (306)

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Association between traditional fermented milk (mursik) consumption and oesophageal carcinoma among patients presenting to two referral hospitals in Nandi County, Kenya: A case-control study. [PDF]

PLoS One
Mutai RC, Mweu MM.
europepmc   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Developing a Novel Fermented Milk with Anti-Aging and Anti-Oxidative Properties Using <i>Lactobacillus kefiranofaciens</i> HL1 and <i>Lactococcus lactis</i> APL015. [PDF]

Nutrients
Wang SY, Yen WC, Chen YP, Shiu JS, Chen MJ.   +4 more
europepmc   +1 more source

Non-targeted metabolomic profile of Leuconostoc mesenteroides-fermented milk reveals differentially expressed metabolites associated with electro-fermentation. [PDF]

Microb Cell Fact
Huang TY, Yang JJ.
europepmc   +1 more source

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Health-Promoting and Functional Properties of Fermented Milk Beverages with Probiotic Bacteria in the Prevention of Civilization Diseases. [PDF]

Nutrients
Stachelska MA, Karpiński P, Kruszewski B.   +2 more
europepmc   +1 more source

Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages. [PDF]

Foods
Picon A, Campanero Y, Sánchez C, Álvarez I, Rodríguez-Mínguez E.   +4 more
europepmc   +1 more source

Influence of fermented milk permeate containing antimicrobial <i>Lactobacillus</i> and galactooligosaccharides on growth performance and health parameters in neonatal piglets. [PDF]

Front Vet Sci
Badaras S, Starkute V, Mockus E, Ruzauskas M, Klupsaite D, Mozuriene E, Dailidaviciene J, Dauksiene A, Vadopalas L, Bartkiene E.   +9 more
europepmc   +1 more source