[HTML][HTML] The Impact of Fermentation on the Antioxidant Activity of Food Products
From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …
preservation but also for enhancing the nutritional and functional properties of foods. This …
Macroalgal biomass as a potential resource for lactic acid fermentation
Lactic acid is an essential platform chemical with various applications in the chemicals, food,
pharmaceutical, and cosmetic industries. Currently, the demand for lactic acid is driven by …
pharmaceutical, and cosmetic industries. Currently, the demand for lactic acid is driven by …
Nutritional and functional aspects of fermented algae
In recent years, there has been an increasing emphasis on natural and healthy nutrition,
leading to increased interest in fermented foods and their associated health benefits. In line …
leading to increased interest in fermented foods and their associated health benefits. In line …
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by …
Three strains, including L. fermentum, L. plantarum and S. thermophilus, were combined to
ferment blueberry juice. Through the sequential simplex lattice mixture design, regression …
ferment blueberry juice. Through the sequential simplex lattice mixture design, regression …
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry
Y Yang, H Lin, X Fu - Critical Reviews in Food Science and …, 2024 - Taylor & Francis
Pyropia spp. seaweeds are delicious and nutritious red algae widely consumed for a long
history. However, due to the non-digestibility of cell wall components by the human intestinal …
history. However, due to the non-digestibility of cell wall components by the human intestinal …
Effects of pan-and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
Y Lee, KG Lee - Food Chemistry, 2024 - Elsevier
This study aimed to investigate the impact of pan-and air fryer-roasting on the volatiles,
umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra …
umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra …
Extraction, structural features, and pharmacological effects of the polysaccharides from Porphyra yezoensis: A review
H Wang, F Luan, Y Shi, S Yan, B ** sandwich seaweed scraps.
The objectives of this study were to investigate the effect of fermentation with …
The objectives of this study were to investigate the effect of fermentation with …
Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase
The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has
attracted interest recently due to its positive effects on human health. This study aimed to …
attracted interest recently due to its positive effects on human health. This study aimed to …
Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components
L Liu, X Liu, J Jia, H Chen, Z Zheng, C Zhao, B Wang - Algal Research, 2022 - Elsevier
Haematococcus pluvialis, an excellent natural source of astaxanthin, is also enriched with
protein, PUFA, carbohydrates. However, the off-flavour of H. pluvialis powder has limited its …
protein, PUFA, carbohydrates. However, the off-flavour of H. pluvialis powder has limited its …