Results 71 to 80 of about 28,793 (283)

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

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

Chemical and Sensory Attributes of Different Ethanol Reduction Methods in Muscadine Wine Production

Beverages
There has been a recent shift in the global wine market towards reduced-alcohol wines. Muscadine grapes (Vitis rotundifolia) have become a popular choice in many emerging markets; however, their suitability in reduced-alcohol wine production has not been
Alexandra A. Escalera, Patricia C. Patricio Morillo, Drew Budner, Katherine A. Thompson-Witrick, Andrew J. MacIntosh   +4 more
doaj   +1 more source

Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine

Shipin gongye ke-ji, 2022
In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials. The content of moisture, protein, ash, starch and fat were measured.
Anxiang SU, Chuanwei ZHANG, Chunli LIU, Xiaoyu GE, Mei XUE, Li YAO   +5 more
openaire   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity

Shipin gongye ke-ji
Objective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity ...
Jie YOU, Rusheng XIE, Weibin WU
doaj   +1 more source

Wine fermentation kinetic model verification and simulation of refrigeration malfunction during wine fermentation

Acta Chimica Slovaca, 2016
Abstract This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon dioxide and ...
Vladimír Báleš, Pavol Timár, Ján Baláž, Pavel Timár   +3 more
openaire   +1 more source

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature [PDF]

, 2014
11 pages, 1 table, 6 figures.Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 – 15°C ...
Chiva, Rosa Ana, José Manuel Guillamon, García Ríos, Estéfani, María López-Malo, López Malo, María, Rosana Chiva, Guillamón, José Manuel, Estéfani García-Ríos   +7 more
core   +1 more source