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Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review
Functional food products containing viable probiotics have become increasingly popular
and demand for probiotic ingredients that maintain viability and stability during processing …
and demand for probiotic ingredients that maintain viability and stability during processing …
Food‐origin lactic acid bacteria may exhibit probiotic properties
D Zielińska… - BioMed research …, 2018 - Wiley Online Library
One of the most promising areas of development in the human nutritional field over the last
two decades has been the use of probiotics and recognition of their role in human health …
two decades has been the use of probiotics and recognition of their role in human health …
Microorganisms: a potential source of bioactive molecules for antioxidant applications
Oxidative stress originates from an elevated intracellular level of free oxygen radicals that
cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately …
cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately …
Dried fish at the intersection of food science, economy, and culture: A global survey
Dried fish—here defined broadly as aquatic animals preserved using simple techniques,
such as sun‐drying, salting, fermentation, and smoking that permit storage as foods at …
such as sun‐drying, salting, fermentation, and smoking that permit storage as foods at …
Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish …
Fermented mandarin fish have been receiving attention from consumers due to their
nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an …
nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an …
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …
environmental impacts. Fermentation has long been used for preserving perishable foods …
[HTML][HTML] The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria
D Wang, F Cheng, Y Wang, J Han, F Gao, J Tian… - Foods, 2022 - mdpi.com
Protein, which is the main component of meat, is degraded and oxidized during meat
fermentation. During fermentation, macromolecular proteins are degraded into small …
fermentation. During fermentation, macromolecular proteins are degraded into small …
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput …
The main goal of this study was to investigate the dynamics, diversity and succession of
microbial community present during the preparation of Suan yu (fermented fish), with and …
microbial community present during the preparation of Suan yu (fermented fish), with and …
[HTML][HTML] Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety
H Cai, L Tao, X Zhou, Y Liu, D Sun, Q Ma, Z Yu… - Journal of Agriculture …, 2024 - Elsevier
Fermentation, one of the oldest and most widespread methods of food preservation, is
particularly relevant due to its cost-effectiveness, ease of operation, and the enhancement of …
particularly relevant due to its cost-effectiveness, ease of operation, and the enhancement of …
“Ethno‐microbiology” of ethnic Indian fermented foods and alcoholic beverages
The concept of “ethno‐microbiology” is to understand the indigenous knowledge of the
Indian people for production of culturally and organoleptically acceptable fermented foods …
Indian people for production of culturally and organoleptically acceptable fermented foods …