Results 101 to 110 of about 200,083 (222)

Contribution of diet to the composition of the human gut microbiota [PDF]

, 2015
This paper is part of the Proceedings from the 2013 ENGIHR Conference in Valencia, Spain. More papers from this supplement can be found at http://www.microbecolhealthdis.net Microbial Ecology in Health & Disease 2015. © 2015 Daniela Graf et al.
Di Cagno, Raffaella, Flint, Harry J, Fåk, Frida,, Graf, Daniela, Lund University., Nyman, Margareta,, Saarela, Maria, Watzl, Bernhard   +7 more
core   +1 more source

Effects of fermented soymilk with Lacticaseibacillus paracasei YIT 9029 on gut microbiota and defecation habits: a randomised, double-blind, placebo-controlled study.

Beneficial Microbes
Previous studies have demonstrated that soymilk and Lacticaseibacillus paracasei YIT 9029 (strain Shirota: LcS) each beneficially affect the gut microbiota and defecation habits.
C. Kaga, T. Nagino, A. Gomi, A. Takagi, K. Miyazaki, Y. Yoshida, K. Shida   +6 more
semanticscholar   +1 more source

Benefits of Nutrients and Phytonutrients in Nuts and Legumes on Platelet Aggregation Through DNA Methylation

Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.
Nuts and legumes contain both nutrients and bioactive compounds supporting cardiovascular health related to influencing DNA methylation. These foods are related to reducing oxidative stress, supplying methyl donors, and modulating genes involved in platelet function, such as PEAR1 and mitochondrial genes, in association with helping reduce inflammation
Siwaphorn Chaimati, Jintana Sirivarasai, Nareerat Sutjarit   +2 more
wiley   +1 more source

Desarrollo de lactobacilos y bifidobacterias seleccionadas en fermentación en estado sólido utilizando pasta de soja [PDF]

, 2017
At present, consumers are looking for more natural foods so as to improve health through their active compounds. Within this context, soybean is an excellent substrate due to its beneficial effects on consumers’ health.
Correa Deza, Maria Alejandra, Garro, Marisa Selva, Rodríguez de Olmos, Antonieta   +2 more
core   +1 more source

Effect of Filamentous Mycoprotein on the Texture and Liquid Retention Characteristics of Hybrid Burger Patties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Mycoprotein blended with meat modifies textural and liquid retention properties. ABSTRACT The reduction of meat consumption is important for maintaining the food system within its planetary boundaries and improving public health. Hybrid foods, combining animal‐based ingredients with more sustainable ingredients, offer a promising solution.
Hanshu Ding, Moran Farhi, Kirsten Kehlet, Ramona Cheriaparambil, Lutz Grossmann   +4 more
wiley   +1 more source

Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species

Heliyon, 2020
The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars (glucose and sucrose) on enhancing equol production from soymilk isoflavones by Bifidobacterium longum BB536 and Bifidobacterium breve ATCC 15700 was evaluated in ...
Salma Elghali Mustafa, Shuhaimi Mustafa, Amin Ismail, Faridah Abas, Mohd Yaizd Abd Manap, Omer Abdalla Ahmed Hamdi, Salma Elzen, Lutfun Nahar, Satyajit D. Sarker   +8 more
doaj   +1 more source

Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene, Dalia Eidukonyte, Grazina Juodeikiene, Joana Salomskiene, Lina Vaiciulyte-Funk, Vilma Narbutaite   +5 more
core   +2 more sources

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, Volume 6, Issue 6, Page 3137-3153, November 2025.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +1 more source

Comparison the nutrients in soybean products between primary analysis and NIR analysis [PDF]

, 2010
The objective on this research is to determine the nutrients contents in soybean products using 2 method analysis which are primary analysis and NIR analysis.The scope of study are focus on small scale production of soybean products.Small scale industry ...
Maskhairiah, Ismail
core  

Emerging Nonthermal Technologies for the Production of Postbiotics

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Postbiotics, defined as nonliving microbial cells and their components that confer health benefits to the host, represent a significant advancement in functional foods and dietary supplements. Compared to probiotics and prebiotics, postbiotics offer advantages in product stability, safety, and formulation flexibility. In general practice, heat
Rohit Thirumdas, Priti Mudgil
wiley   +1 more source