Results 221 to 230 of about 87,618 (312)

Enhancing Caffeic Acid Production in Escherichia coli Through Heterologous Enzyme Combinations and Semi-Rational Design. [PDF]

Metabolites
Luo Q, Wang W, Huang Q, Wang C, Yan L, Kang J, Zhang J, Cheng J.   +7 more
europepmc   +1 more source

Separating Myths From Facts About Bread and Health

Nutrition Bulletin, EarlyView.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction. [PDF]

Int J Food Sci
Baytukenova S, Ryspaeva U, Baytukenova S, Kostanova A, Yeraliyeva S.   +4 more
europepmc   +1 more source

‘PULSE FICTION’: Development of Slightly Processed Pulse‐Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability

Nutrition Bulletin, EarlyView.
ABSTRACT Pulses offer significant nutritional and environmental benefits and are useful components of healthier, more sustainable diets and global food security. However, their consumption in France remains low and below the world average. Farmers face economic and technical challenges in diversifying crops, and current domestic production is ...
Gaëlle Arvisenet, Stéphanie Chambaron, Zaira Hernandez‐Casiano, Hélène Gerard‐Simonin, Corinne Tanguy, Clémentine Hugol‐Gential, Anne Saint‐Eve, Christian Salles   +7 more
wiley   +1 more source

Microbial Proteins: A Green Approach Towards Zero Hunger. [PDF]

Foods
Muazzam A, Samad A, Alam AN, Hwang YH, Joo ST.   +4 more
europepmc   +1 more source

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, EarlyView.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard. [PDF]

Foods
Bartoń M, Waraczewski R, Muszyński S, Stasiak DM, Sołowiej BG.   +4 more
europepmc   +1 more source

Impacts of Lifestyle and Microbiota‐Targeted Interventions for Overweight and Obesity on the Human Gut Microbiome: A Systematic Review

Obesity Reviews, EarlyView.
Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee, Ayça Akan, Dilara Beyza Önel, Evelyn Medawar, Daria E. A. Jensen, Arno Villringer, A. Veronica Witte   +6 more
wiley   +1 more source

Dual Modification of Guar Meal via Fermentation and Enzyme Treatment Enhances Growth Performance, Nutrient Digestibility and Gut Morphology in Broilers. [PDF]

Vet Med Sci
Hafeez A, Akram W, Naz S, Khan RU, Abudabos A, Tesfay S, Alhidary IA.   +6 more
europepmc   +1 more source