Zobrazeno 1 - 10
of 309
pro vyhledávání: '"Fermented vegetables"'
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1165-1176 (2024)
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous veg
Externí odkaz:
https://doaj.org/article/1038556eaabf441397bcdcccff23367b
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 290-297 (2024)
Chinese traditional fermented vegetables are made from fresh vegetables through microbial metabolism and a series of chemical reactions. During the fermentation process, the microbial community structure is complex, and the dominant microorganisms at
Externí odkaz:
https://doaj.org/article/eb57eb53646d4038a1ce06e8dec66737
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-16 (2024)
Abstract The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial role in the prevention and control of NCDs, making them an active area of research. Fermenta
Externí odkaz:
https://doaj.org/article/0d96685b679b4468a5e211d9c3347273
Autor:
Elżbieta Radziejewska-Kubzdela, Marcin Kidoń, Angelika Kowiel, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marta Bednarek, Maciej Kuligowski, Joanna Kobus-Cisowska, Dominik Mierzwa
Publikováno v:
Molecules, Vol 29, Iss 23, p 5586 (2024)
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 2
Externí odkaz:
https://doaj.org/article/4c8d545d45ec438b9117b5682e13d687
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 6 (2024)
ABSTRACT The management of food fermentation is still largely based on empirical knowledge, as the dynamics of microbial communities and the underlying metabolic networks that produce safe and nutritious products remain beyond our understanding. Alth
Externí odkaz:
https://doaj.org/article/ff9f0e97c68546388e253e5b60fddd51
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 164-171 (2023)
The inhibiting the pellicle formation has always been an important problem that urgently needs to solve the fermented vegetable industry. Perilla essential oil (PEO) has broad-spectrum antimicrobial properties because of its natural bioactive compoun
Externí odkaz:
https://doaj.org/article/2bc8166ca0a64cb6a79f98af76f7b9ed
Autor:
Melissa Baron, Bin Zuo, Jianmin Chai, Jiangchao Zhao, Alireza Jahan-Mihan, Judy Ochrietor, Andrea Y. Arikawa
Publikováno v:
Gut Microbiome, Vol 5 (2024)
This study investigated the impact of regular consumption of fermented vegetables (FVs) on inflammation and the composition of the gut microbiota in adults at increased risk for cardiovascular disease. Eighty-seven adults ages 35–64 were randomized
Externí odkaz:
https://doaj.org/article/9b38c949c5a045488d32a37299ddce3c
Publikováno v:
Shipin yu jixie, Vol 39, Iss 4, Pp 232-240 (2023)
In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metaboli
Externí odkaz:
https://doaj.org/article/db2c0e65d59c42c1b636b6df3e197a1e
Autor:
Ermin Rachmawati, Suharti Suharti, Djanggan Sargowo, Larasati Sekar Kinasih, Yudi Her Octaviano, Roihatul Mutiah, Mahrus Ismail, Ahmad Munjin Nasih
Publikováno v:
Saudi Pharmaceutical Journal, Vol 31, Iss 5, Pp 639-654 (2023)
Although positive association between fermented vegetables intake with the risk of coronary heart disease (CHD) has increased attention nowadays, the metabolite profiling and the mechanism of action are still elusive. This study designed to investiga
Externí odkaz:
https://doaj.org/article/216d2a575aa8458bb94c35669943c371
Autor:
Chanya Ngamsamer, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, Jintana Sirivarasai
Publikováno v:
Foods, Vol 13, Iss 7, p 982 (2024)
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional
Externí odkaz:
https://doaj.org/article/aae0a13faace4e7b9a68a9f9b5b6c829