Results 291 to 300 of about 355,072 (388)

Exploring the nutrient profiles of fruits and vegetable by‐products for improving food system sustainability

Food Biomacromolecules, EarlyView.
Abstract The generation of by‐products from fruit and vegetable (F&V) processing industries poses opportunities and challenges, containing essential nutrient sources necessary for human health. The present study comprehensively analyzes the nutrient compositions and fatty acid content of by‐products derived from apples, pomegranate, beetroot, carrots ...
Anwesha Mahajan, Paras Sharma, Giridhar Goudar, Anilkumar Chandragiri, Pallabika Gogoi, Thingnganing Longvah   +5 more
wiley   +1 more source

Whole-genome sequencing and probiotic properties of Lactobacillus helveticus KM7 isolated from the gut of the Chinese honey bee (Apis cerana): A promising exopolysaccharide-producing strain. [PDF]

BMC Microbiol
Liu C, Xu L, Chen S, Wang S, Lv M, Dong K, Lin Q, Cao Z.   +7 more
europepmc   +1 more source

Physicochemical, Morphological, and Microbial Characterization of Spray‐Dried Dairy–Cereal Grain‐Based Probiotic Beverage (Raabadi) Powder

Future Postharvest and Food, EarlyView.
Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar   +5 more
wiley   +1 more source

Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese

, 2000
C.G. Vinderola, W. Prosello, D. Ghiberto, Jorge Reinheimer   +3 more
openalex   +1 more source

Probiotic Supplementation Improves Gut Microbiota in Chronic Metabolic and Cardio-Cerebrovascular Diseases Among Chinese Adults over 60: Study Using Cross-Sectional and Longitudinal Cohorts. [PDF]

Microorganisms
Wang X, Dong W, Liu Q, Zeng X, Liu Y, Li Z, Pan Y, Xiong Q, Lyu N, Zhu B.   +9 more
europepmc   +1 more source

Isolation and Identification of Microbial Communities From Citrus limetta Waste

Food Safety and Health, EarlyView.
Citrus limetta generates substantial agro‐industrial waste, which poses significant food safety issues, and the current study isolated significant pathogenic microflora from Citrus limetta waste samples. ABSTRACT Sweet lime is one of the globally consumed fruits.
Nida Sehair, Iftikhar Ahmed, Nauman Khalid   +2 more
wiley   +1 more source

Enhancing immunity by dietary consumption of a probiotic lactic acid bacterium (Bifidobacterium lactis HN019): optimization and definition of cellular immune responses

, 2000
Bor‐Luen Chiang, YH Sheih, L H Wang, CK Liao, H.S. Gill   +4 more
openalex   +1 more source

A Multi-strain Probiotic Reduces the Fatty Liver Index, Cytokines and Aminotransferase levels in NAFLD Patients: Evidence from a Randomized Clinical Trial.

Journal of Gastrointestinal and Liver Diseases, 2018
N. Kobyliak, L. Abenavoli, G. Mykhalchyshyn, L. Kononenko, Luigi Boccuto, D. Kyriienko, O. Dynnyk   +6 more
semanticscholar   +1 more source

Investigating the Antioxidative and Antihypertensive Properties of Milk‐Derived Bioactive Peptides Fermented by Lactic Acid Bacteria

Food Safety and Health, EarlyView.
This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley   +1 more source

The Role of Probiotic Cultures in the Prevention of Colon Cancer

, 2000
Linda J. Brady, Daniel D. Gallaher, Frank F. Busta   +2 more
openalex   +1 more source