Results 221 to 230 of about 108,590 (313)

Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential. [PDF]

Sci Rep
Ścieszka S, Piekarska-Radzik L, Klewicki R, Sójka M, Juśkiewicz J, Fotschki B, Klewicka E, Grzelak-Błaszczyk K.   +7 more
europepmc   +1 more source

Studies on the Aggregation of Yeasts Caused by Lactic Acid Bacteria (Part II)

, 1968
Hiroo MOMOSE, Naoto OKAZAKI, Ryôzô Tonoike   +2 more
openalex   +2 more sources

Insects as Food and Feed Source: A Comprehensive Review on Nutritional Value, Food Safety Concern, Environmental Benefits, Economic Potential, Technological Innovations, Challenges, and Future Prospects

Food Frontiers, EarlyView.
Edible insects offer a sustainable protein source, requiring fewer resources than traditional livestock. Despite challenges, they have the potential to enhance food security and sustainability for a growing global population. ABSTRACT As the world faces an escalating protein crisis amid climate change, population growth, and resource scarcity, edible ...
Anil Gautam, Ishwari Gyawali, Sushma Poudel, Sachin Devkota, Rabin Acharya, Milan Kandel, Deepak Subedi   +6 more
wiley   +1 more source

Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use. [PDF]

Food Sci Nutr
Refaat SS, Erdem ZA, Kasapoğlu MZ, Ortakcı F, Dertli E.   +4 more
europepmc   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour. [PDF]

Curr Res Food Sci
Amadei S, Gandolfi I, Gottardi D, Cevoli C, D'Alessandro M, Siroli L, Lanciotti R, Patrignani F.   +7 more
europepmc   +1 more source

The Nutritional Composition and Multi‐Omics Analysis of Raw Milk From Normande and Holstein Cows

Food Frontiers, EarlyView.
Normande milk is characterized by high protein and fat content, whereas Holstein milk is distinguished by its high milk yield. However, few studies have reported on their compositional differences. Thus, we used physicochemical and multi‐omics techniques to investigate the compositional differences between Normande and Holstein raw milks. ABSTRACT Milk
Yuanyuan Li, Haifu Jia, Yaping Zheng, Xiaoxia Sun, Yaqian Zhang, Wei Liu, Wei Zhang, Yujun Jiang, Qianyu Zhao, Ling Guo   +9 more
wiley   +1 more source

Studies on the Pentose Isomerases of Lactic Acid Bacteria

, 1961
Kei Yamanaka
openalex   +2 more sources

Atmospheric‐Pressure Cold Plasma: A Next‐Generation Nonthermal Technology for Enhancing Food Safety, Quality, and Shelf Life

Food Frontiers, EarlyView.
The figure depicts the role of atmospheric pressure cold plasma in enhancing food safety, quality, and shelf life. It highlights key applications such as microbial inactivation, residue removal, food functionality improvement, and packaging enhancement, while also depicting associated challenges and future prospects in non‐thermal food processing ...
Mohammad Keewan, Rambabu Krishnamoorthy, Pau Loke Show, Doris Ying Ying Tang, Fawzi Banat   +4 more
wiley   +1 more source