Results 201 to 210 of about 317,139 (309)

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities. [PDF]

Foods
Praveen M, Brogi S.
europepmc   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Healthy vending machines on campus: the effect of traffic light labelling on food and beverage choices. [PDF]

Public Health Nutr
Calabro R, Kemps E, Prichard I, Tiggemann M.   +3 more
europepmc   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Assessing the Nutritional and Environmental Impacts of Major UK Food and Beverage Manufacturers

Hammond E, Bandy LK, Milner-Gulland E, Pechey R, Rayner M, Scarborough P, Jain S, Clark M.   +7 more
europepmc   +1 more source

The use of social media to promote unhealthy food and beverage consumption among Indonesian children. [PDF]

BMC Nutr
Guo IJ, Padmita AC, Matsuzaki M, Gittelsohn J, Feeley A, Watson F, Susanti E, Mangunadikusumo EW, Nuraliyah F, Colozza D.   +9 more
europepmc   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Characterising the extent and nature of digital food and beverage marketing in Singapore: a descriptive study. [PDF]

Public Health Nutr
Chua XH, Whitton C, Vandevijvere S, Kelly B, van Dam RM, Rebello SA.   +5 more
europepmc   +1 more source