Zobrazeno 1 - 10
of 140
pro vyhledávání: '"probiotic fermentation"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101776- (2024)
Fruits contain numerous polyphenols in the form of conjugates, which exhibit low antioxidant activity. Probiotic fermentation is a strategy to improve the antioxidant activity of these conjugated polyphenols by modifying their structure. However, the
Externí odkaz:
https://doaj.org/article/5c5e30a3e7794cd59dfeb46d9b457101
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101755- (2024)
This study aimed to investigate the changes in physicochemical properties, bioactivities and metabolites of fermented goji juice (FGJ) by Lacticaseibacillus rhamnosus at different fermentation stages. The results showed that Lacticaseibacillus rhamno
Externí odkaz:
https://doaj.org/article/bf6d340056704a908bb742ef053d63a1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 301-308 (2024)
This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritiona
Externí odkaz:
https://doaj.org/article/320329dd53ab4c95a1d26f176fd9ab9f
Publikováno v:
SLAS Technology, Vol 29, Iss 4, Pp 100153- (2024)
Probiotic fermentation studies are vital in many areas, particularly when it comes to feeding applications. This work examines probiotic fermentation in oil tea crops. The assessment of tea saponin-degrading bacteria and optimization of fermentation
Externí odkaz:
https://doaj.org/article/f6fa36c60bbf48148c30745333209a9d
Autor:
Priti Mudgil, Feyisola Fisayo Ajayi, Aysha Saleh Alyafei, Pei-Gee Yap, Chee-Yuen Gan, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
With hyperlipidemia posing a significant cardiovascular risk, innovative strategies are essential to unlock new therapeutic possibilities. Probiotic fermentation of milk proteins offers a natural and effective means to produce peptides with hypolipid
Externí odkaz:
https://doaj.org/article/b6408008970f4025ac69030a2fb56cc1
Autor:
Yuyu Sun, Jiaying Zhao, Sivakumar Manickam, Jingyang He, Dandan Li, Yongbin Han, Xiaosan Jiang, Yang Tao
Publikováno v:
Food Innovation and Advances, Vol 2, Iss 4, Pp 324-339 (2023)
The toxicity of ginkgo kernel is a global concern, restricting its consumption as a medicinal food. This study focuses on eliminating the toxic components, specifically ginkgolic acid, from ginkgo kernel juice. The approach used was probiotic ferment
Externí odkaz:
https://doaj.org/article/aae574bb056641ef9383edc939c356da
Autor:
Katarzyna Skrzypczak, Dorota Teterycz, Waldemar Gustaw, Dorota Domagała, Przemysław Mielczarek, Joanna Kasprzyk-Pochopień
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5187 (2024)
There is a global need to explore alternative protein sources and develop new health-promoting plant-based products. This study aimed to produce beverages from organic seeds of chickpeas and green or red lentils and assess the potential of using L. p
Externí odkaz:
https://doaj.org/article/f320812e76164d098e3f30f5437fce1e
Autor:
Jie Yang, Tengqi Gao, Qiqi Wang, Jie Xu, Feifei Zhou, Yunfei Ding, Hechao Du, Saikun Pan, Yang Tao, Yue Wu
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106727- (2024)
This study first employed ultrasonic-assisted fermentation of seaweed foot material with Lactiplantibacillus plantarum to produce Porphyra yezoensis sauce. The aim was to examine L. plantarum's growth and metabolism of nutritional components at diffe
Externí odkaz:
https://doaj.org/article/57a33aa413ad43b0a81a098b9eb90496
Autor:
Bo-Gyu Jun, Su-Hyun Kim, Seon-Hyeok Kim, Seong-Min Hong, Heaji Lee, Yunsook Lim, Sun-Yeou Kim, Choong-Hwan Lee
Publikováno v:
Nutrients, Vol 16, Iss 6, p 841 (2024)
Probiotic fermentation of plant-based materials can lead to the generation of various bioactive substances via bacterial metabolites and the biotransformation of phenolic compounds. We compared the metabolic differences between fermentation by Limosi
Externí odkaz:
https://doaj.org/article/4f431617629f4a07aa96ccdc4cb353bc
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