Results 121 to 130 of about 688 (163)

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. [PDF]

Food Sci Anim Resour
Lee DY, Kim JS, Park J, Han D, Choi Y, Park JW, Lee J, Mariano E, Namkung S, Hur SJ.   +9 more
europepmc   +1 more source

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Health benefits of ethnic fermented foods. [PDF]

Front Nutr
Santa D, Huch M, Stoll DA, Cunedioglu H, Priidik R, Karakaş-Budak B, Matalas A, Pennone V, Girija A, Arranz E, Syrpas M, Mukherjee A, Cotter PD, Mojsova S, Chassard C, Praćer S, Vergères G, Kütt ML.   +17 more
europepmc   +1 more source

Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (<i>Quercus wutaishanica</i> Blume) by heat-moisture treatment. [PDF]

Food Chem X
Ren M, Yang J, Niu C, Liu P, Zhao G, Ye F.   +5 more
europepmc   +1 more source

Vocabulary data presented in the local traditions of central Java and East Java. [PDF]

Data Brief
Pribadi NH, Said DP, Wijayanti KD, Kurwidaria F, Rahadini AA, Veronika P.   +5 more
europepmc   +1 more source

Quantification of Naturally Occurring Prebiotics in Selected Foods. [PDF]

Nutrients
Natale A, Fiori F, Turati F, La Vecchia C, Parpinel M, Rossi M.   +5 more
europepmc   +1 more source

Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications. [PDF]

Nutrients
Bernacka K, Sozański T, Kucharska AZ.
europepmc   +1 more source

Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. [PDF]

NPJ Sci Food
Sandoval JF, Parker JK, Gallagher J, Rodriguez-Garcia J, Whiteside K, Bryant DN.   +5 more
europepmc   +1 more source

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives. [PDF]

Nutrients
Wilson JW, Thompson TW, Wei Y, Chaparro JM, Stull VJ, Nair MN, Weir TL.   +6 more
europepmc   +1 more source

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]

Nat Food
Raita J, Ahmed H, Chen K, Houttu V, Haikonen R, Kårlund A, Kortesniemi M, Yang B, Koistinen V, Hanhineva K.   +9 more
europepmc   +1 more source