Results 11 to 20 of about 8,902,876 (363)
Nutrients, 2022 Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can
Helena Mylise Sørensen +6 more
semanticscholar +1 more source
Chemical and Biological Technologies in Agriculture, 2022 Background Jujube resources are abundant in China, and Shanxi Province in particular is one of the places where they originated. The most famous 6 geographical indication (GI) jujube species in Shanxi are often masqueraded by nonoriginal jujube species ...
Kai Mao +6 more
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Frontiers in Nutrition, 2021 The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose.
Xianrong Zhou +7 more
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Foods, 2022 Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but ...
J. Ampofo, L. Abbey
semanticscholar +1 more source
Advancing functional food regulation
Bioactive Compounds in Health and Disease, 2023 The increasing demand for functional foods, stemming from the growing health consciousness among consumers and their preference for products that provide more than just basic nutrition, presents both opportunities and challenges for regulatory agencies ...
D. Martirosyan, Sarah Stratton
semanticscholar +1 more source
Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
Antioxidants, 2022 Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds
B. Vidović +6 more
semanticscholar +1 more source
Journal of Chemistry, 2023 Aim of this study was to evaluate the influence of solid-state fermentation of 4 strains ((Ganoderma oregonense (GO), Ganoderma lucidum (GL), Ganoderma sinensis (GS), and Coriolus versicolor (CV))) on the nutrients, functional ingredients, and ...
Yanting Li, Lina Xu, Shang Guo
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Frontiers in Pharmacology, 2021 Xylooligosaccharide (XOS) is a source of prebiotics with multiple biological activities. The present study aimed to investigate the effects of XOS on mice fed a high-fat diet.
Fang Li +5 more
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Functional Foods Regulation System: Proposed Regulatory Paradigm by Functional Food Center
Functional Food Science, 2023 In response to the rising demand for functional foods driven by health-conscious consumers, a robust regulatory framework is imperative. The absence of specific guidelines creates uncertainties for both manufacturers and consumers.
D. Martirosyan, Alondra Alvarado
semanticscholar +1 more source
The Dual Nature of Amaranth—Functional Food and Potential Medicine
Foods, 2022 The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products.
Justyna Baraniak +1 more
semanticscholar +1 more source