Results 161 to 170 of about 45,147 (283)
Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
, 2012 Ensiling was one solution for handle lack of forage at dry season in tropical area. Sugarcane top is one of crop residues conserved as silage. The aim of this study were to determine the effect of added Lactobacillus plantarum (0%, 0.1%, 0.3% and 0.5 ...
Hidayatik, Nanik +5 more
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Time‐dependent fermentation caused dynamic changes in the bioactive constituents of white corn steep liquor and improved its antioxidant, antidiabetic, and antiobesogenic activities in vitro. ABSTRACT The present study investigated the effect of crude fermentation on white corn steep liquor and its bioactive constituents in the management of metabolic ...
Lemohang Gumenku +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Lifestyle factors such as regular physical activity, dietary fiber intake, Mediterranean‐style eating patterns, and breastfeeding support gut microbiota balance, whereas Western‐style diets, fast‐food consumption, sugar‐sweetened beverages, and excessive screen time contribute to dysbiosis and obesity.
Gül Eda Kılınç +1 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A bacteria‐enzyme synergistic fermentation process using Lactobacillus rhamnosus was developed to produce fermented Ganoderma lucidum broth (FBG), which significantly enriched ganoderic acid F compared to water extraction. In FFA‐induced HepG2 cells, FBG alleviated NAFLD‐related damage by reducing lipid deposition, ROS, MDA, TC, TG, and LDL‐C, while ...
Manhui Sun +6 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 Science &Nutrition, Volume 14, Issue 6, June 2026.Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman +4 more
wiley +1 more source
Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination.
Journal of applied microbiology, 2001 Aims: To study the ability of Lactobacillus casei and Lact. plantarum strains to convert methonine to cheese flavour compounds. Methods and Results: Strains were assayed for methionine aminotransferase and lyase activities, and amino acid decarboxylase activity. About 25% of the strains assayed showed methionine aminotransferase activity.
Amárita, F. +4 more
openaire +2 more sources
Health Science Reports, Volume 9, Issue 6, June 2026.ABSTRACT Background and Aims Osteosarcopenia, defined as the coexistence of osteoporosis and sarcopenia, is an emerging geriatric syndrome linked to the musculoskeletal decline associated with aging. It is correlated with an increased risk of falls, fractures, disability, and mortality.
Javeria Taj +6 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