Results 51 to 60 of about 73,371 (209)

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

Comparação dos métodos de emulsificação e spray drying na microencapsulação de lactobacillus acidophilus(LA-5) e aplicação em sorvete [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009.Em uma primeira etapa do trabalho foi comparado o efeito de duas técnicas de ...
Lorenz, Juliana Goulart
core  

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy) [PDF]

Journal of Food Processing & Technology, 2013
Mango soy fortified probiotic yoghurt (MSFPY) was prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Effect of yoghurt cultures Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and probiotic culture Bifidobacterium bifidus (BB), Lactobacillus acidophilus (LA) on physicochemical properties and sensory ...
openaire   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Yoghurt Laboratorium Dr.Th.& A.v.Horlacher

YOGHURT LABORATORIUM DR.TH.& A.V.HORLACHER Yoghurt Laboratorium Dr.Th.& A.v.Horlacher ( -
Yoghurt Laboratorium Dr.Th.& A.v.Horlacher
core   +5 more sources

Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt

Annals of Agricultural Sciences, 2020
The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and thickener agent on the probiotic viability and physicochemical properties of stirred bio-yoghurt.
Hend Hussein, Sameh Awad, Ibrahim El-Sayed, Amel Ibrahim   +3 more
doaj   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

The application of isothermal microcalorimetry for studying mixed probiotic cultures [PDF]

, 2015
The main aim of this research was to explore the potential of the isothermal microcalorimeter to detect bacteria in mixed cultures; applied to investigate the antagonistic effect of commercial probiotics against pathogens and each other; and also the ...
Fredua-Agyeman, M
core  

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source