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[HTML][HTML] Conversion of (poly) phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …
Food phenolics and Lactiplantibacillus plantarum
R Muñoz, B De Las Rivas, H Rodríguez… - International journal of …, 2024 - Elsevier
Phenolic compounds are important constituents of plant food products. These compounds
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …
Food phenolics and lactic acid bacteria
Phenolic compounds are important constituents of food products of plant origin. These
compounds are directly related to sensory characteristics of foods such as flavour …
compounds are directly related to sensory characteristics of foods such as flavour …
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals
One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …
sustainable agricultural and food systems. This is a daunting task due to the constant growth …
Enzymatic Conversion of CO2: From Natural to Artificial Utilization
Enzymatic carbon dioxide fixation is one of the most important metabolic reactions as it
allows the capture of inorganic carbon from the atmosphere and its conversion into organic …
allows the capture of inorganic carbon from the atmosphere and its conversion into organic …
Reaction mechanisms in carbon dioxide conversion
M Aresta, A Dibenedetto, E Quaranta - 2016 - Springer
Carbon dioxide (CO2) is today at the centre of attention of the scientific and technological
world because of its potential role in climate change, which is supposed to be, directly or …
world because of its potential role in climate change, which is supposed to be, directly or …
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
Momordica charantia L. has been consumed as a vegetable for thousands of years, and its
fruit has various bioactive compounds. The aim of this study was to investigate the effect of …
fruit has various bioactive compounds. The aim of this study was to investigate the effect of …
Non‐Oxidative Enzymatic (De) Carboxylation of (Hetero) Aromatics and Acrylic Acid Derivatives
SE Payer, K Faber, SM Glueck - Advanced synthesis & catalysis, 2019 - Wiley Online Library
The utilization of carbon dioxide as a C1‐building block for the production of valuable
chemicals has recently attracted much interest. Whereas chemical CO2 fixation is dominated …
chemicals has recently attracted much interest. Whereas chemical CO2 fixation is dominated …
Fermented carrot juice attenuates type 2 diabetes by mediating gut microbiota in rats
In the present study, we aimed to investigate the therapeutic mechanisms of carrot juice
fermented with Lactobacillus rhamnosus GG (LGG) on type 2 diabetic mellitus (T2DM) …
fermented with Lactobacillus rhamnosus GG (LGG) on type 2 diabetic mellitus (T2DM) …
A Lactobacillus plantarum esterase active on a broad range of phenolic esters
Lactobacillus plantarum is the lactic acid bacterial species most frequently found in the
fermentation of food products of plant origin on which phenolic compounds are abundant. L …
fermentation of food products of plant origin on which phenolic compounds are abundant. L …