An overview of fermentation in the food industry - looking back from a new perspective

Autor: Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, Fulya Taşçı, Hatice Ahu Kahraman, Valeria Toppi, Laura Musa, Giacomo Di Giacinto, Nur Alim Bahmid, Mohammad Mehdizadeh, Roberto Castro-Muñoz

Publikováno v: Bioresources and Bioprocessing, Vol 10, Iss 1, Pp 1-47 (2023)

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physic

Externí odkaz: https://doaj.org/article/779aa3af426c40939b53adc718734e5c

Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on

Autor: Erhan, Keyvan, Hatice Ahu, Kahraman, Hidayet, Tutun, Soner, Dönmez, Erdi, Şen, Zühal, Çalişkan, Jerina, Rugji, Ahu, Demirtaş, Ali Özhan, Akyüz

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::e5bedfb7e0c8802dd0893ed98ad7ef37
https://pubmed.ncbi.nlm.nih.gov/35876357

Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats

Autor: Jerina RUGJI, Zühal ÇALIŞKAN, Ahmet Hulusi DINÇOĞLU, Mustafa ÖZGÜR, Zeki EROL, Elif Büşra ÖZGÜR

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e07022, Published: 16 MAY 2022

To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::056baa00d7c40989604c08f3c6587480
https://doi.org/10.1590/fst.07022

Use of rose oil in probiotic fermented whey as a functional food

Autor: Ahmet Hulusi Dinçoğlu, Jerina Rugji

Publikováno v: J Food Sci Technol

Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21c37d457784e20d06f3b638b6bb06cb
https://europepmc.org/articles/PMC8196138/