Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Fermented vegetable"'
Autor:
Biqin LIU, Junfei CHEN, Yiyong LUO, Yong ZHAO, Xing WAN, Yingli CAI, Rong TANG, Qiao SHI, Hong LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 142-150 (2024)
In order to improve the safety and preservability of fermented vegetables, strain Leuconostoc mesenteroides AP7, with potent inhibitory effects on foodborne pathogens and bacteria causing paocai over-acidification, was selected from 8 Leuconostoc str
Externí odkaz:
https://doaj.org/article/fe6ce0e3060d446398c989ca29aec688
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100830- (2024)
The use of plant extracts or nondairy milk alternatives as a substitute for Cow's milk in the formulation of foods that function as vehicles for the consumption of probiotics has become popular. This substitution aims to formulate food products witho
Externí odkaz:
https://doaj.org/article/6bdb2e907c554aea9657b5e02176e11d
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100850- (2023)
The current study aimed to isolate LAB strains naturally present in a traditional fermented vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic yogurt, and evaluate the technical, microbiological, physicoche
Externí odkaz:
https://doaj.org/article/e9a8aa8a43cc45b6b2e3dfb912f3353c
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 10, p 5510 (2024)
Post-fermentation wastes are rich sources of various biologically active compounds with antimicrobial activity, whose potential is not being fully exploited. One of the possible applications of post-fermentation waste may be its use as a natural pres
Externí odkaz:
https://doaj.org/article/7c099319ce5648e9a37694d69729a88a
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Journal of Functional Foods, Vol 99, Iss , Pp 105350- (2022)
Fermented food has been demonstrated to increase immunity, protect against pathogens, and improve cancer survival. However, the relationship between fermented vegetables and immunotherapy has not been tested. We conducted a randomized controlled tria
Externí odkaz:
https://doaj.org/article/6eb112af5d1f471f9b1523d9c897155a
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 2, Pp 112-123 (2020)
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fru
Externí odkaz:
https://doaj.org/article/df772e9b8dee44eaa3b2567043f595b5
Autor:
Sooyeon Oh, Jooho Lee, Sukyung Chun, Ja-Eun Choi, Mi Na Kim, Young Eun Chon, Yeonjung Ha, Seong-Gyu Hwang, Sang-Woon Choi, Kyung-Won Hong
Publikováno v:
Nutrients, Vol 15, Iss 1, p 152 (2022)
Genetic and nutritional factors contribute to the development of non-alcoholic fatty liver disease (NAFLD); however, gene–diet interactions in NAFLD development are poorly understood. In this case–control study, a large dataset from the Korean Ge
Externí odkaz:
https://doaj.org/article/95b2328c294f4708a4f6674f0ee19dda