Zobrazeno 1 - 10
of 4 188
pro vyhledávání: '"olives"'
Autor:
Baschuk, Bryce
Publikováno v:
Bloomberg Businessweek. 3/20/2023, Issue 4777, p31-33. 3p. 1 Color Photograph, 1 Black and White Photograph, 1 Graph.
Autor:
DeKoven Ezrahi, Sidra, author
Publikováno v:
Jerusalem Transformed : Politics, Culture, and Hidden Corners, 2024.
Externí odkaz:
https://doi.org/10.1093/oso/9780197783214.003.0002
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 6, Pp 570-598 (2024)
Table olives are one of the most widespread fermented foods in the Mediterranean area, presenting an exponential increase in global consumption in the latest years. As a fermented product, its microbiota consists of a complex ecosystem, the compositi
Externí odkaz:
https://doaj.org/article/fd3cfe9864bd433c9386cc31b163e41f
Akademický článek
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Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-glucosidase is largely unknow
Externí odkaz:
https://doaj.org/article/444f9435daef49799fa773fe9eea6578
Autor:
Nasrallah, Ibrahim
Publikováno v:
World Literature Today. Summer2021, Vol. 95 Issue 3, p34-37. 4p. 1 Color Photograph.
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based ferm
Externí odkaz:
https://doaj.org/article/c5e3798320c44a248da5f2ce9b877a72