Results 51 to 60 of about 13,811 (216)

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Foods, 2021
Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a
Alejandra Hurtado-Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla-Hernández, Luis Eduardo Garcia-Amezquita, Tomás García-Cayuela   +4 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts

Foods
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing.
Dor Zipori, Jana Hollmann, Marina Rigling, Yanyan Zhang, Agnes Weiss, Herbert Schmidt   +5 more
doaj   +1 more source

Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]

, 2015
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana, Perotti, Maria Cristina, Rebechi, Silvina Roxana, Vénica, Claudia Inés   +3 more
core   +1 more source

Reoxidation of cytosolic NADPH inKluyveromyces lactis [PDF]

FEMS Yeast Research, 2006
Saccharomyces cerevisiae and Kluyveromyces lactis are considered to be the prototypes of two distinct metabolic models of facultatively-aerobic yeasts: Crabtree-positive/fermentative and Crabtree-negative/respiratory, respectively. Our group had previously proposed that one of the molecular keys supporting this difference lies in the mechanisms ...
Nuria, Tarrío, Manuel, Becerra, María Esperanza, Cerdán, María Isabel, González Siso   +3 more
openaire   +2 more sources

Effects of Lactic Acid Bacteria and Yeasts on Growth Performance, Intestinal Health, and Organ Morphometry of Broiler Chickens

Food Safety and Health, EarlyView.
The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema, Fabian Astudillo‐Riera, Juan Taboada‐Pico, Mercy Cuenca‐Condo, Kevin Astudillo‐Vallejo   +4 more
wiley   +1 more source

Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2017
The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
core  

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source