Results 241 to 250 of about 108,590 (313)

Enabling flexible, wearable, and implantable electronics with radio frequency‐based wireless charging: Fundamentals, challenges, and emerging applications

FlexMat, EarlyView.
This paper presents a comprehensive review of radio frequency (RF)‐based wireless charging technologies for flexible electronics. In particular, we (i) provide an overview of wireless charging approaches, (ii) investigate the fundamental RF charging principles, covering rectenna design, impedance matching, RF‐to‐DC conversion, and power management, and
Qu Luo, Wenhui Ji, Yu Yin, Zhensheng Chen, Jing Zhu, Lin Li, Gaojie Chen   +6 more
wiley   +1 more source

Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria. [PDF]

Food Chem X
Fan Y, Guo Q.
europepmc   +1 more source

Process optimization and characterization of ragi‐based probiotic camel milk drink for enhanced functionality

Food Biomacromolecules, EarlyView.
Abstract A ragi‐based probiotic camel milk drink (RPCD) had been developed employing two different probiotic bacteria, Lacticaseibacillus rhamnosus NCDC347 (RPCD‐LGG) and Limosilactobacillus fermentum NCDC141 (RPCD‐LF). The product was optimized using a two‐factor Central Composite Rotatable Design to enhance its sensory and antioxidant properties. The
Aayushi Mishra, Priya Dhyani, Chhaya Goyal, Shweta Kumari, Kamal Yadav, Ashwani Kumar, Baljeet Singh Saharan   +6 more
wiley   +1 more source

Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach. [PDF]

Foods
Liu Y, Liu Q, Wang J, Huang X, Wang Y, Qiao M, Ma Y, Hai D.   +7 more
europepmc   +1 more source

Physicochemical, Morphological, and Microbial Characterization of Spray‐Dried Dairy–Cereal Grain‐Based Probiotic Beverage (Raabadi) Powder

Future Postharvest and Food, EarlyView.
Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar   +5 more
wiley   +1 more source

Synergistic enhancement in the mulberry juice's antioxidant activity by using lactic acid bacteria co-culture fermentation. [PDF]

Sci Rep
Yaqoob S, Gouda MM, Mubeen B, Imtiaz A, Murtaza MS, Awan KA, Rehman A, Alsulami T, Khalifa I, Ma Y.   +9 more
europepmc   +1 more source

Influence of Post‐Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans

Future Postharvest and Food, EarlyView.
(1) The secondary metabolite profile of coffee beans was determined. (2) Processing affects not only the metabolite profile but also the volatile compound content. (3) Caffeine was the most abundant metabolite in all samples. (4) The fermentation‐roasting treatment improved the metabolite profile, whereas roasting, fermentation and soaking followed by ...
Stephano Tambo Tene, Venkatachalapathy Natarajan   +1 more
wiley   +1 more source

Isolation and screening of biosurfactants producing lactic acid bacteria strain from Bhatabharu, an Indian traditional fermented food. [PDF]

BioTechnologia (Pozn)
Kaundal T, Sharma A, Batra N.
europepmc   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, EarlyView.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Bioprotective and Functional Activities of Postbiotics From Lactic Acid Bacteria Derived From Artisanal Dairy Products. [PDF]

Food Sci Nutr
Tariq A, Tahran MN, Ozturkoglu-Budak S.
europepmc   +1 more source