Results 31 to 40 of about 3,880 (152)

Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells

Korean Journal of Food Preservation, 2015
Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an ...
Soo-Jin Kwon, Jun-Su Choi, Soo-Hwan Yeo, Heui-Dong Park   +3 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

Reasoned opinion on the modification of the existing MRLs for dimethomorph in several vegetable crops [PDF]

, 2012
<p>In accordance with Article 6 of Regulation (EC) No 396/2005, Germany received three applications from BASF SE to modify or set MRLs for the active substance dimethomorph.
EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority)   +6 more
core   +1 more source

Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine

Beverages
While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before.
Lorenzo Marsili, Fabio Pietrangeli, Claudio Brilli, Martina Foschi, Alessandra Biancolillo, Angelo Antonio D’Archivio, Guerino Pescara   +6 more
doaj   +1 more source

Evaluation of the Bioactive and Technological Potential of Caferana (Bunchosia glandulifera)

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Caferana (Bunchosia glandulifera), one of seven species of the genus Bunchosia identified in the Atlantic Forest, is a plant with expressive bioactive potential that remains underexplored by scientific research. Based on ancestral knowledge and popular traditions that consuming the fruit and infusions made from its roots and leaves may improve physical
Sara Fraga, Lílian Bozzi Barbeiro, Gabriel Sthefano Lourenço Pereira, Patrícia Tonon de Souza, Guilherme José Maximo, Antonio José de Almeida Meirelles, Daniel Gonçalves, Klicia Araujo Sampaio, Isaac Duah Boateng   +8 more
wiley   +1 more source

China's organic food showcased [PDF]

, 2007
China's organic produce was on show at the inaugural BioFach China Organic expo and conference, held in Shanghai, China, in 2007. First world manufacturers are sourcing price competitive organic ingredients from China. Much of the produce displayed Green
Paull, John
core  

Reasoned opinion on the modification of the existing MRLs for mepiquat in oats, wheat and food commodities of animal origin [PDF]

, 2013
In accordance with Article 6 of Regulation (EC) No 396/2005, United Kingdom received an application from BASF to modify the existing MRLs for the active substance mepiquat in oats, wheat and food commodities of animal origin.
European Food Safety Authority
core   +1 more source

Modification of the existing maximum residue level for cyflumetofen in sweet peppers/bell peppers

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Certis Belchim BV submitted a request to the competent national authority in the Netherlands to modify the existing maximum residue level (MRL) for the active substance cyflumetofen in sweet peppers/bell peppers.
European Food Safety Authority (EFSA), Giulia Bellisai, Giovanni Bernasconi, Luis Carrasco Cabrera, Irene Castellan, Monica del Aguila, Lucien Ferreira, Luna Greco, Renata Leuschner, Andrea Mioč, Stefanie Nave, Hermine Reich, Silvia Ruocco, Alessia Pia Scarlato, Marta Szot, Anne Theobald, Manuela Tiramani, Alessia Verani, Elena Zioga   +18 more
wiley   +1 more source

The anticancer properties of dietary polyphenols and its relation with apoptosis [PDF]

, 1955
Aberrantly regulated apoptosis is involved in the pathogenesis of several diseases and defective apoptosis leads to uncontrolled cell proliferation and tumorigenesis.
Fresco, P, Borges, F, Marques, M P M, Diniz, C   +3 more
core   +2 more sources

Evaluation of Astringent Compounds Using Electronic Tongue Technology

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This study investigated the capability of the electronic tongue to evaluate diverse astringent compounds. The integrated predictive model combining sensory evaluation and E‐tongue data accurately quantified astringency intensity, while multivariate analysis enabled clear discrimination and classification among different types of astringent compounds by
Meng‐Yao Wang, Zhao‐Lin Sun, Juan Lü, Hao Zhu, Zeng‐Hui Zhang, Xi Zhang, Zhi‐Gang Guo, Yao Wang, Jing Yang   +8 more
wiley   +1 more source