Results 1 to 10 of about 60,904 (50)

Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits

Applied Food Research
Childhood malnutrition is one of the major public health challenges in low- and middle-income countries. In this study, fonio and date flour blends were prepared and the effect of organic processing methods (fermentation and malting) and fortification on
Oluwatobi Victoria Obayomi, Abiola Folakemi Olaniran, Stephen Olugbemiga Owa   +2 more
doaj   +1 more source

Enhancing bioactive compound stability of stinging nettle (Urtica dioica L.) leaves via advanced packaging techniques

Applied Food Research
Stinging nettle (Urtica dioica L.) is a highly nutritious plant, as it contains a variety of phytochemicals that contribute to the health-promoting properties of the human organism.
Mia Dujmović, Mia Kurek, Zdenko Mlinar, Sanja Radman, Nevena Opačić, Sandra Voća, Jana Šic Žlabur   +6 more
doaj   +1 more source

Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations

Applied Food Research
Bacillus cereus is common in nature and can contaminate food through soil and air. Root vegetables like Napa cabbage are especially prone to soil contamination. B.
Eun Bi Jeon, Sung-Hee Park, Shin Young Park   +2 more
doaj   +1 more source

Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation

Applied Food Research
The study aimed to investigate the feasibility of using Phase Change Materials (PCM) for temperature management during grape must fermentation, providing insights into potential energy-saving strategies in winemaking processes. The setup and procedure of
Piernicola Masella, Giulia Angeloni, Ferdinando Corti, Agnese Spadi, Francesco Garbati Pegna, Lorenzo Guerrini, Alessandro Parenti   +6 more
doaj   +1 more source

Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification

Applied Food Research
This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional ...
Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello   +4 more
doaj   +1 more source

Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scoping review

Applied Food Research
Traditional complementary foods (TCFs) in sub-Saharan Africa (SSA) majorly comprised of starchy foods such as maize, sorghum, wheat, cassava and millet which are energy and nutrient deficient. This review summarizes the existing evidence on the potential
Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, Kalkidan Hassen Abate   +3 more
doaj   +1 more source

Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products

Applied Food Research
Lactic acid bacteria (LAB) possess safety and preservative functions, particularly in dairy products. New LAB strains were isolated and defined from conventional dairy products for their probiotic potential and functional characteristics.
Khaled Elsaadany, Ahmed Noah Badr, Amel Ibrahim, Reham Madian, Jianquan Kan, Muying Du, Sameh Awad   +6 more
doaj   +1 more source

Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach

Applied Food Research
Replacing animal fat with healthier, more sustainable alternatives remains a major challenge in the meat industry. This study developed bigels using canola oil–beeswax oleogel (OG) and κ-carrageenan–potato starch hydrogel (HG) at different OG:HG ratios ...
Zuemy Hernández-Nolasco, Mariana Inés Acateca-Hernández, Juan Valente Hidalgo-Contreras, María Antonieta Ríos Corripio, Marlon Rojas-López, Natalia Real-Luna, Aleida Selene Hernández Cázares   +6 more
doaj   +1 more source

Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract

Applied Food Research
This study deals with the production of plant-based yogurt containing apricot kernel extract (AKE) in the formulation supported by a probiotic culture (Lactobacillus acidophilus LA-5) with added transglutaminase (TGase).
Didem Şahingil, Gamze Alkan, Ali Adnan Hayaloğlu   +2 more
doaj   +1 more source

Consumer Preferences for Natural Honey in Simferopol, Russia

Техника и технология пищевых производств
The honey market offers a wide variety of brands and types. However, honey is a highly counterfeited product. Yet the features that affect consumer loyalty and preferences remain understudied.
Olga N. Gutnikova, Lilyа E. Pavlunenko
doaj   +1 more source