Results 221 to 230 of about 239,392 (300)

A GH42 β‑Galactosidase from the Human Isolate <i>Bifidobacterium breve</i> DSM 20213: Biochemical and Transgalactosylation Properties Reveal the Potential for Galacto-oligosaccharides Synthesis. [PDF]

ACS Omega
Vu-Le KT, Phirom-On K, Sripattanakul S, Chu DB, Hann S, Blaukopf M, Suetzl L, Oostenbrink C, Haltrich D, Nguyen TH.   +9 more
europepmc   +1 more source

The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality

Environmental Microbiology, Volume 28, Issue 5, May 2026.
The dairy ruminant gut microbiome that is shaped by host and diet is affected by seasonality and rearing. These factors can impact dairy productivity and milk quality potentially through the gut microbiota. ABSTRACT The gut microbiome (GM) and particularly the rumen microbiome (RM) affect the ruminant health and they are associated with milk quality ...
Alexandra Ntemiri, Adamantini Kyriacou, Myrsini Kakagianni   +2 more
wiley   +1 more source

Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems. [PDF]

Foods
Olupot CK, Sheehan O, Kampff Z, McDonnell B, Woods DF, Lugli GA, Ventura M, Reen FJ, Sinderen DV, Mahony J.   +9 more
europepmc   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides. [PDF]

Foods
Córdova-Suárez A, Cavieres A, Guerrero C, Valencia P, Carrasco V, Vergara M, Catalán S, Arancibia A, Altamirano C, López J, Astudillo-Castro C, Valenzuela N.   +11 more
europepmc   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Self-reported lactose intolerance is inversely associated with calcium intake and bone mineral density: a cross-sectional data analysis from the Iwaki Health Promotion Project. [PDF]

Eur J Nutr
Kawata D, Nakano A, Ueno HM, Tatara Y, Sasaki E, Ishibashi Y, Tamada Y, Mikami T, Murashita K, Nakaji S, Itoh K.   +10 more
europepmc   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Transplastomic biofactory for the production of functional human α-lactalbumin for nutritional and therapeutic applications. [PDF]

Sci Rep
Ehsasatvatan M, Kohnehrouz BB.
europepmc   +1 more source