Results 201 to 210 of about 566,702 (343)

Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods. [PDF]

Foods
Todorov SD.
europepmc   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
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

The lactic dehydrogenase of lactic acid bacteria [PDF]

Biochemical Journal, 1938
H, Katagiri, K, Kitahara
openaire   +2 more sources

Recent advances in multifunctional soft robots: A materials–structures–systems co‐design perspective for synergistic integration

FlexMat, EarlyView.
Abstract Soft robots, engineered from highly compliant materials, offer superior adaptability and safety in unstructured environments compared to their rigid counterparts. Recent advancements, fueled by bio‐inspiration and material programmability, have led to the rapid co‐evolution of their core modules: actuation, sensing, protection, energy, and ...
Qiulei Liu, Zicao Peng, Chong Sun, Haitao Yang   +3 more
wiley   +1 more source

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

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
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

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +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