Zobrazeno 1 - 10
of 656
pro vyhledávání: '"Fermented beverage"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101988- (2024)
This study aimed to isolate and characterize Seselopsis Tianschanica Schischk Polysaccharide (STSP), a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining STSP with highland barley. Firstly,
Externí odkaz:
https://doaj.org/article/dbcdba722aa844d49274b9e776e34090
Publikováno v:
Heliyon, Vol 10, Iss 23, Pp e40520- (2024)
Traditional fermented foods and beverages are important sources of probiotic microbes. The purpose of this study was to isolate yeast from Ethiopian fermented beverages and assess their probiotic activity in an in vitro setting. Yeast isolation, iden
Externí odkaz:
https://doaj.org/article/491f1f292e8c4c859ad508cedb92ce47
Publikováno v:
In Food Chemistry: X January 2025 25
Publikováno v:
PeerJ, Vol 12, p e18116 (2024)
Kombucha is traditionally a non-alcoholic beverage whose production is dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf and milky mushroom (Calocybe indica) flour as fu
Externí odkaz:
https://doaj.org/article/eef568a43b3c4396acc91a09aa9cebc4
Autor:
Liu, Tiantian a, b, Nan, Mujia c, ⁎, Zhang, Suyi d, Qin, Hui d, Zhao, Zesu a, Liu, Shuangping a, Mao, Jian a, ⁎⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
In Heliyon 15 December 2024 10(23)
Publikováno v:
Majalah Obat Tradisional, Vol 29, Iss 1, Pp 54-61 (2024)
Metabolic Syndrome (MetS) represents a combination of metabolic factors that can elevate the likelihood of developing type 2 diabetes mellitus (T2DM) and coronary heart disease (CHD). The high prevalence of MetS results in a significant socio-economi
Externí odkaz:
https://doaj.org/article/24fd26cc36b54f5b9b23993f1aec1b90
Autor:
Chanyuan LI, Miaoxin ZHENG, Yuting ZOU, Zihan HE, Bitao XU, Qing ZHANG, Jia QIN, Wenqiang TIAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 93-99 (2024)
One strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry. Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage. The dynamics of
Externí odkaz:
https://doaj.org/article/879dfb1957084e8eaf2f14de0d6de33a
Autor:
Leonard Wijaya, I Nyoman Sumerta, Toga Pangihotan Napitupulu, Atit Kanti, Ary Prihardhyanto Keim, Kate Howell, I Made Sudiana
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract Palm wine (tuak) is a traditional drink recognized worldwide as the traditional drink of Africa, Southeast Asia, and Central America. The history of alcoholic beverages in Indonesia is from the prehistoric era and is recorded in Borobudur, t
Externí odkaz:
https://doaj.org/article/8e5bb77b682f41538d7ca228c3d4c047
Autor:
Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, Raquel Torrijos, Eleonora Carini, Giorgia Rampanti, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 13, Iss 23, p 3923 (2024)
Einkorn (Triticum monococcum L. ssp. monococcum) is gaining renewed interest for its high nutritional value and digestibility. Lactic acid fermentation could enhance these properties by improving micronutrient bioavailability, sensory properties, and
Externí odkaz:
https://doaj.org/article/81a7429e4c13487fae4a421259ce267e