Results 141 to 150 of about 98,296 (255)

Development of a fermented quinoa beverage with autochthonous lactic acid bacteria. [PDF]

Front Microbiol
Fontana L, Peralta GH, Bergamini C, Beret MV, Caballero S, Ale A, Nicola G, Forzani L, Vinderola G, Puntillo M.   +9 more
europepmc   +1 more source

Guidelines for the preparation of hydrogels with protective function

Food Biomacromolecules, EarlyView.
Abstract As three dimensional network structure functional materials, protective hydrogels, with their excellent biocompatibility, high water content, and the ability to provide physical barriers and regulate the environment for active substances/cells, have shown broad prospects in fields such as drug delivery, tissue engineering, and food ...
Xiao‐Lin Yu, Hao‐Yu Xue, Nuo Wang, Zi‐Jun Xue, Jin‐Long Tian   +4 more
wiley   +1 more source

Special Issue "Studies on Lactic Acid Bacteria and Their Products in Health and Diseases: 2nd Edition". [PDF]

Int J Mol Sci
Soundharrajan I, Ravindran B, Choi KC.
europepmc   +1 more source

Lactic acid bacteria

, 2012
Editorial about lactic acid ...
openaire   +2 more sources

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Efficacy of EPS Gel Coating and Lactic Acid Bacteria in Preserving Strawberry Postharvest Quality. [PDF]

Gels
Erazo Anacona D, Neira Garzón D, Rivera AMP, Ramírez-Toro C, Bolívar Escobar G.   +4 more
europepmc   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods. [PDF]

Foods
Abrashev R, Krumova E, Atanasova N, Dobreva L, Angelova M, Danova S.   +5 more
europepmc   +1 more source

Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti–Staphylococcus aureus Activity

Food Safety and Health, EarlyView.
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby, Aml S. Ibrahim, Ola Wagih Hegab, Hamdy A. Zahran, Eman F. Abdel‐Latif   +4 more
wiley   +1 more source

Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems. [PDF]

Foods
Olupot CK, Sheehan O, Kampff Z, McDonnell B, Woods DF, Lugli GA, Ventura M, Reen FJ, Sinderen DV, Mahony J.   +9 more
europepmc   +1 more source