The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
The contribution of fungi to the global economy
Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
The short-chain fatty acid acetate in body weight control and insulin sensitivity
MA González Hernández, EE Canfora, JWE Jocken… - Nutrients, 2019 - mdpi.com
The interplay of gut microbiota, host metabolism, and metabolic health has gained increased
attention. Gut microbiota may play a regulatory role in gastrointestinal health, substrate …
attention. Gut microbiota may play a regulatory role in gastrointestinal health, substrate …
Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars
Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two
important components of the flavors and health benefits of fruit vinegars. This study aimed to …
important components of the flavors and health benefits of fruit vinegars. This study aimed to …
[HTML][HTML] Nutrients and bioactive components from vinegar: A fermented and functional food
T **a, B Zhang, W Duan, J Zhang, M Wang - Journal of Functional Foods, 2020 - Elsevier
Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …
Overview of Covid-19; its prevention and management in the light of Unani medicine
S Nikhat, M Fazil - Science of the total Environment, 2020 - Elsevier
Since December 2019, a respiratory pandemic named as coronavirus disease 2019 (Covid-
19) caused by a new coronavirus named as SARS-CoV-2, has taken the world by storm. The …
19) caused by a new coronavirus named as SARS-CoV-2, has taken the world by storm. The …
Physiology of acetic acid bacteria and their role in vinegar and fermented beverages
Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …
Research advances in technologies and mechanisms to regulate vinegar flavor
Z Zhang, Z Zhang, R He, G Zhao, Y Yu, R Zhang… - Food Chemistry, 2024 - Elsevier
New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly
increases its production cost. Therefore, it is urgent to explore regulation technologies to …
increases its production cost. Therefore, it is urgent to explore regulation technologies to …
Fruits vinegar: Quality characteristics, phytochemistry, and functionality
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy
in bioactive compounds that provide several beneficial properties. This review was designed …
in bioactive compounds that provide several beneficial properties. This review was designed …
[HTML][HTML] Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit …
This study was aimed to be produced rosehip vinegar production from rosehip fruit, which
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …