Results 191 to 200 of about 3,815,501 (279)

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Green Microbiology for Planetary Resilience: A Research Agenda for Microbial Sustainability Science. [PDF]

Environ Microbiol Rep
Akinsemolu AA, Onyeaka H.
europepmc   +1 more source

Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing

ChemFoodChem, EarlyView.
This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley   +1 more source

Food Microbiology

Journal of AOAC INTERNATIONAL, 1986
openaire   +1 more source

Sequential Pressurized Liquid Extraction of Food Matrices: Fractionation, Selectivity, and Scale‐Up

ChemFoodChem, EarlyView.
Sequential pressurized liquid extraction separates food‐processing side streams into chemically distinct fractions by changing solvent polarity and operating conditions across stages. Lipophilic and phenolic compounds are recovered selectively, while co‐extraction is reduced.
Derya Ozalp Unal
wiley   +1 more source

FOOD MICROBIOLOGY

American Journal of Public Health and the Nations Health, 1959
openaire   +2 more sources

GH172 Difructose Dianhydride I Synthase: A Two‐Stepped Journey via Glycosylation and Cyclization Using QM/MM Metadynamics

Chemistry – A European Journal, EarlyView.
Unlocking the chemistry of caramel by simulations and experimental validation. αFFase1${\alpha }\rm{FFase1}$ converts inulobiose into difructose dianhydride I, one component of caramel, through two steps: a rate‐limiting glycosylation (with a rare sugar ring flip) followed by a cyclization step, guided by residues E85, K147, and N226.
Santiago Alonso‐Gil, Bruno Di Geronimo, Toma Kashima, Akihiro Ishiwata, Katsunori Tanaka, Kiyotaka Fujita, Shinya Fushinobu, Pedro A. Sánchez‐Murcia   +7 more
wiley   +1 more source

Corrigendum to: Preventive Effects of Probiotic Formula on Metabolic Stress Associated Physical Fatigue in Forced Swimming and LPS-Induced Mouse Models. [PDF]

J Microbiol Biotechnol
Song JG, Bae HJ, Lee DH, Seo J, Lee B, Shin KJ, Chung EC, Lee J, Kim HW, Oh NS.   +9 more
europepmc   +1 more source

Dilemma in Carotenoids Versus Polyhydroxyalkanoates (PHAs) Synthesis Using Haloarchaea as Cell Factories

Chemistry – A European Journal, EarlyView.
Production of PHAs by haloarchaea: the production of carotenoids and PHAs is concomitant, and consequently, various metabolic pathways compete for the carbon source. This results in a loss of PHA production efficiency. Efficient control of carbon source utilization (favoring certain metabolic pathways at the expense of others) is the key to the ...
Rosa María Martínez‐Espinosa
wiley   +1 more source