Results 91 to 100 of about 5,516 (228)

Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains

Food and Bioprocess Technology
AbstractThe cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus strains were isolated from a semi-hard cheese and characterized for their proteolytic, esterase, and anticlostridial activity.
Renoldi N., Innocente N., Rossi A., Brasca M., Morandi S., Marino M.   +5 more
openaire   +2 more sources

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

Food Frontiers, Volume 7, Issue 1, January 2026.
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

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Semina: Ciências Agrárias, 2023
Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation.
Matheus Luz Alberti, Vinícius Avanzi Barbosa Mascareli, Diego Galvan, Giselle Aparecida Nobre Costa, Karla Bigetti Guergoletto, Wilma Spinosa   +5 more
doaj   +1 more source

Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level [PDF]

, 2021
Red grape Nero d'Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and ...
Barbaccia P., Busetta G., Craparo V., Francesca N., Gaglio R., Matraxia M., Moschetti G., Settanni L., Sutera A. M.   +8 more
core   +1 more source

Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition

Food Frontiers, Volume 7, Issue 1, January 2026.
Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Calina, Ayobami Joshua Ogunyemi, Abiola O. Tubi   +4 more
wiley   +1 more source

Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes of Probiotic Doogh [PDF]

  Background and Objective: Inactivated probiotics provide various health and technological benefits, making them appropriate for the production of functional dairy products. The aim of this study was to investigate effects of adding nonviable probiotics
farhoodi, Mahdi, Homayouni-Rad, Aziz, Kamalledin moghadam, Saba, Milani , Ali, Mofid, vahid, Mortazavian-Farsani, Amir-Mohammad   +5 more
core   +2 more sources

High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses [PDF]

, 2023
The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers.
Bancalari, Elena, Bettera, Luca, Candotti, Paolo, D'Incecco, Paolo, Gatti, Monica, Gobbi, Serena, Limbo, Sara, Nazzicari, Nelson, Pellegrino, Luisa, Rosi, Veronica, Sindaco, Marta   +10 more
core   +1 more source

Protective Roles of Prebiotics and Probiotics Against Environmental Pollutant‐Induced Toxicities: A Systematic Review of Animal Studies

Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.
Pollutant‐induced epithelial damage also leads to a cascade of harmful effects, including reduced mucus secretion, decreased luminal pH, and enhanced absorption of toxins. These changes contribute to oxidative stress (↑ malondialdehyde (MDA); ↓ superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), glutathione peroxidase (GPx), and heightened ...
Meysam Zarezadeh Ph.D., Ahmad Saedisomeolia, Mahsa Mahmoudinezhad, Michele M. Iskandar, Fang Lu, Stan Kubow   +5 more
wiley   +1 more source

Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system [PDF]

, 2021
Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand,
Allievi, Mariana Caludia, Bockor, Sabrina Sol, Diaz Appella, Mateo Nicolás, Gordillo, Tania Belén, Palomino, Maria Mercedes, Ruzal, Sandra Mónica   +5 more
core  

An Integrated Engineering Approach to Creating Health‐Modulating Postbiotics

Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.
Postbiotics have emerged as a promising alternative to live probiotics, offering comparable health benefits while overcoming challenges related to safety, stability, and shelf life. The review addresses current challenges in standardizing postbiotic definitions and production processes, and by outlining future research directions necessary to unlock ...
Michael Leonidas Chikindas, Diana E. Roopchand, Santosh Kumar Tiwari, Liubov S. Sichel, Mukund V. Karwe, Nitin Nitin, Vitor Luis Fagundes, Igor V. Popov, John R. Tagg, Xuanxuan Lu, Svetoslav Dimitrov Todorov   +10 more
wiley   +1 more source