Results 261 to 270 of about 99,275 (359)

Enhancing Wholemeal Bread Shelf Life Using Optimized Mixtures of Cinnamon, Clove, and Bay Leaf Essential Oils

Chemistry &Biodiversity, Volume 23, Issue 1, January 2026.
ABSTRACT This study evaluated the preservative potential of essential oils (EOs) in bakery products by identifying fungal contaminants in bread, testing the in vitro antifungal activity of a mixture of cinnamon, clove, and bay leaf EOs, and assessing their effectiveness in extending shelf life. Fungal identification revealed the presence of Penicillium,
Mariana Pereira Silveira, Karine Guimarães Moreira, Míriam Aparecida de Aguilar Santos, Irene Andressa, Mateus Alves Araújo, Nathalia de Andrade Neves, Franciele Maria Pelissari, Marcio Schmiele   +7 more
wiley   +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

Fermented milks

, 1916
openaire   +2 more sources

Handling and microbial load of cow's milk and irgo-fermented milk collected from different shops and producers in Central highlands of Ethiopia

, 2006
Zelalem Yilma, F Bernard
openalex   +1 more source

Betalain synthesis in alfalfa impacts fiber digestion and enteric methane production

Crop Science, Volume 66, Issue 1, January/February 2026.
Abstract Betalain pigments, betacyanins, and betaxanthins are widely used as coloring agents as well as in pharmaceutical and functional foods. However, significant betacyanin production occurs in only a few species of plants, which limits their wider application.
Deborah J. Heuschele, Jason Nimpoeno, Shaun J. Curtin, Deborah A. Samac   +3 more
wiley   +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

Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress

Engineering Reports, Volume 8, Issue 1, January 2026.
Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar, B. Jose Ravindra Raj, Amayappanallur Kannan Dasarathy, Priyadarshi Das, Sandeep Singhe, Eshanthini Palanivelu, Aashna Sinha, Ramya Puppala, Lema Abate   +8 more
wiley   +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

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 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