Results 151 to 160 of about 128,108 (264)

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source

A yeast-based platform for etoposide production via yatein bioconversion. [PDF]

Metab Eng Commun
Gautron N, Perrin J, Lopez-Vazquez AL, Melin C, Unlubayir M, Tiger K, Nicolas C, Cuello C, Clastre M, Papon N, Giglioli-Guivarc'h N, Guillonneau L, Gillaizeau I, Hano C, Jillian M, Besseau S, Courdavault V.   +16 more
europepmc   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Characterization of selenium-enriched Lactiplantibacillus plantarum and its effects on egg selenium deposition and quality in laying hens. [PDF]

Poult Sci
Xiao C, Wang H, Li H, Yao Q, Zhao H, Comer L, Zhang S.   +6 more
europepmc   +1 more source

Light‐Driven Butyrate Production by a Probiotic Clostridium tyrobutyricum Enabled by a Cell‐Semiconductor Hybrid Interface

Food Chemistry International, EarlyView.
This schematic illustrates a light‐driven biohybrid system where CdS nanoparticles, mineralized on the probiotic Clostridium tyrobutyricum, inject photoelectrons to elevate intracellular NADH. This boosts the flux through key NADH‐dependent enzymes (GapA, Hbd, and Bcd), reprogramming metabolism to enhance butyrate yield by 33.2% and selectivity to 95.7%
Qianru Zhao, Zhihan Yang, Bowen Shen, Ling Jiang   +3 more
wiley   +1 more source

Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human Blood IgG Reactive to Food Antigens in the Italian Population. [PDF]

Food Technol Biotechnol
Mantovani V, Capitani F, Maccari F, Galeotti F, Volpi N.   +4 more
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Kombucha SCOBY as a Fermentation-Derived Biofilm Matrix: Species-Resolved Microbial Communities and Multidimensional In Vitro Bioactivities. [PDF]

Polymers (Basel)
Hartono A, Palupi KS, Putranto RA, Santini A, Nurkolis F.   +4 more
europepmc   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Spontaneous fermentation of raisin water to form wine. [PDF]

Sci Rep
Hio M, Murata K, Takase R, Ogura K, Hashimoto W.   +4 more
europepmc   +1 more source