Results 91 to 100 of about 30,855 (196)
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 904-918, March/April 2026.Abstract Lactic acid is a valuable organic compound with wide applications in the pharmaceutical, food, and biodegradable plastics industries. As Côte d’Ivoire seeks to strengthen its industrial capacity and promote sustainable practices, the development of efficient and environmentally benign methods for the recovery and purification of lactic acid ...
Asengo Gerardin Mabia +7 more
wiley +1 more source
An ANN‐Driven Fermenter System for Bacterial Health Assessment During Cocoa Bean Fermentation
Engineering Reports, Volume 8, Issue 3, March 2026.The ANN model comprises an input layer (pH, cocoa temperature, fermenter temperature, and humidity) and one output node (bean health prediction). It features four hidden layers (20 nodes/layer), sigmoid activation, and MSE loss, optimized with a 0.01 learning rate, batch size 15, and 100 epochs.
Khaithrileya Arethaputri +2 more
wiley +1 more source
Studia Universitatis Babes-Bolyai Chemia, 2015 A total number of 246 lactic acid bacteria were isolated from naturally fermented traditional foods and feed. These isolates were phenotypically characterized, classified and identified using 16S ribosomal DNA sequencing.
Éva LASLO +6 more
doaj
Food Frontiers, Volume 7, Issue 2, March 2026.Engineered probiotics secretes fusion proteins which potentially neutralized the toxins secreted by other microbial communities. ABSTRACT On a global scale, the escalating burden of infectious diseases, predominantly attributed to bacterial pathogens, especially drug‐resistant strains, has progressed into a critical concern for clinical management and ...
Indu Singh +11 more
wiley +1 more source
Perinatal Gut Dysbiosis Reduces Milk Oligosaccharides via LPS‐Mediated Gut–Mammary Signaling in Mice
Food Frontiers, Volume 7, Issue 2, March 2026.Maternal gut dysbiosis elevates Gram‐negative bacterial lipopolysaccharide (LPS), which enters circulation and accumulates in mammary tissue. This compromises the blood–milk barrier and suppresses key enzymatic genes, ultimately reducing milk oligosaccharide synthesis and potentially affecting neonatal gut microbiota through breastfeeding.
Man‐Lin Zhou +9 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.ABSTRACT Medicago sativa L. (alfalfa) harbors a remarkably diverse reservoir of bioactive secondary metabolites. Flavonoids, isoflavones, and triterpenoid saponins dominate its bioactivity landscape, driving potent antioxidant, anti‐inflammatory, antimicrobial, estrogenic, hypolipidemic, and cytotoxic actions through redox modulation, membrane ...
Parham Joolaei Ahranjani +3 more
wiley +1 more source
Ibn Al-Haitham Journal for Pure and Applied Sciences, 2017 Inhibitory effect of Lactobacillus plantarum was studied against Escherichia coli O157:H7 in minced beef , as well as the effect of some Spices ( Garlic , Cloves and Black Pepper ) was studied against this bacteria .
J. A. S. Salman +2 more
doaj
Food Frontiers, Volume 7, Issue 2, March 2026.‐Pi infusion significantly improved locomotor activity and exploratory behavior in aging mice; its bioactive compounds may have direct effects on behavior, which may be accompanied by a putative indirect effect involving the gut microbiota. ‐Pi infusion consumption restored commensal Bacilli levels and caused a significant decrease in Clostridia levels
Yulia Kroupitski +7 more
wiley +1 more source
Insect‐Derived Bioactives for Glycemic Control and Gut Health: A Review
Food Frontiers, Volume 7, Issue 2, March 2026.Insect‐derived bioactive compounds (e.g., peptides, polysaccharides) effectively regulate blood glucose through dual mechanisms: directly inhibiting carbohydrate‐digesting enzymes and glucose transporters, and indirectly modulating gut microbiota to enhance intestinal barrier integrity.
Chaoyi Lv +5 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source