Results 61 to 70 of about 6,359 (211)

Barriers and enablers to initiating and maintaining positive dietary changes during and after pregnancy—A qualitative study of participants in the Healthy Gut Diet Study

British Journal of Health Psychology, Volume 31, Issue 3, September 2026.
Abstract Introduction The Healthy Gut Diet Study (HGD) was a pilot randomized controlled trial aiming to prevent gestational diabetes mellitus (GDM) through a gut‐friendly diet from early to mid‐pregnancy (11–18 weeks' gestation). The intervention was co‐designed with women with a lived experience of GDM and incorporated behaviour change techniques to ...
Hannah O'Connor, Shelley A. Wilkinson, Nina Meloncelli, Alita Rushton, Susan de Jersey   +4 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate

Fermentation, 2023
Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits.
Tharinee Klawpiyapamornkun, Toungporn Uttarotai, Sunanta Wangkarn, Panee Sirisa-ard, Suwalee Kiatkarun, Yingmanee Tragoolpua, Sakunnee Bovonsombut   +6 more
doaj   +1 more source

Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)

Heliyon
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased.
Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo   +8 more
doaj   +1 more source

Bioactive Components and Functional Applications of Sea Buckthorn: A Review

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo, Laifeng Zhuo, Yanru Feng, Menghui Lin, Thanh Ninh Le, Minjie Zhao, Haiying Cai   +6 more
wiley   +1 more source

Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages

Molecules
Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated
Jin Cheng, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Xiao-Yu Xu, Guo-Yi Tang, Hua-Bin Li, Sha Li   +9 more
doaj   +1 more source

Finding Plankton: A Marine Science Scavenger Hunt for Local Communities

Limnology and Oceanography Bulletin, Volume 35, Issue 3, Page 87-92, August 2026.
Abstract At a time of increasing political polarization and rapidly accelerating climate change, it is important to build public knowledge and empathy toward nature to foster behavioral changes; however, addressing a knowledge deficit can be insufficient to affect these changes.
Hannah M. Budroe, Holly M. Bik
wiley   +1 more source

Safety Evaluation of an Aqueous Root and Leaf Extract of Ashwagandha ( Withania somnifera )

Phytotherapy Research, Volume 40, Issue 8, Page 5030-5047, August 2026.
Sensoril, an aqueous root and leaf extract of ashwagandha showed no evidence of mutagenicity in the in vitro Ames assay, was negative in the in vitro micronucleus, in vivo mammalian bone marrow chromosome aberration assays, and was well tolerated in the rat at up to 4000 mg/kg BW/day when administered orally for a period of 90 days. The data from these
Mukesh Summan, Candace L. Doepker, Gregory P. Brorby   +2 more
wiley   +1 more source

Desenvolvimento de uma kombucha alcoólica: protótipo Industrial [PDF]

, 2021
Kombucha é uma bebida fermentada à base de chá Camellia sinensis, açúcar e uma cultura simbiótica de bactérias e leveduras chamada SCOBY. Kombucha alcoólica ou hard kombucha, do inglês, é uma kombucha com teor alcoólico acima de 0,5% (v/v), na qual são ...
Silva, Maria Eugênia Santa Helena Adami da
core   +1 more source

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source