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[HTML][HTML] Certain Fermented Foods and their possible Health effects with a focus on Bioactive compounds and microorganisms
Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …
and the enzymatic conversion of dietary components. Fermented foods have recently …
[HTML][HTML] Prospective role of indigenous leafy vegetables as functional food ingredients
Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people
of low socio-economic status who reside in rural areas of most develo** countries. Such …
of low socio-economic status who reside in rural areas of most develo** countries. Such …
Pure and co-fermentation of quinoa seeds by Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus: bioactive content, antidiabetic and antioxidant …
In this study, Limosilactobacillus fermentum PTCC 1638 and Lacticaseibacillus rhamnosus
PTCC 1637 were used alone and in combination to ferment quinoa seeds, and the effect of …
PTCC 1637 were used alone and in combination to ferment quinoa seeds, and the effect of …
Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation
C Zong, Y **ao, T Shao, JA Chiou, A Wu… - Food Research …, 2023 - Elsevier
The objectives of this study were to explore the β-carotene-producing bacteria and ascertain
the main factors affecting β-carotene content via investigating the effects of various additives …
the main factors affecting β-carotene content via investigating the effects of various additives …
Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and ca in Spinacia oleracea L
This study explores the variability in nutritional composition of spinach at different maturity
stages and assesses the effects of fermentation on reducing oxalates and enhancing …
stages and assesses the effects of fermentation on reducing oxalates and enhancing …
[HTML][HTML] Natural bioactive compounds in organic and conventional fermented food
B Breza-Boruta, A Ligocka, J Bauza-Kaszewska - Molecules, 2022 - mdpi.com
Compared to conventional agriculture, organic farming is believed to provide a higher
nutritional and health value in its products due to the elimination of harmful contaminants …
nutritional and health value in its products due to the elimination of harmful contaminants …
Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage …
A Layla, QA Syed, T Zahoor, M Shahid - International Microbiology, 2024 - Springer
Brassicaceae sprouts are promising candidates for functional food because of their unique
phytochemistry and high nutrient density compared to their seeds and matured vegetables …
phytochemistry and high nutrient density compared to their seeds and matured vegetables …
[HTML][HTML] The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin …
E Radziejewska-Kubzdela, M Kidoń, A Kowiel… - Molecules, 2024 - mdpi.com
Increasing the consumption of fruit and vegetables can be achieved by creating new
products. A promising method seems to be the directed fermentation of vegetables. The aim …
products. A promising method seems to be the directed fermentation of vegetables. The aim …
[HTML][HTML] The effect of Lactiplantibacillus plantarum fermentation and blanching on microbial population, nutrients, anti-nutrients and antioxidant properties of fresh and …
Moringa oleifera is an excellent source of nutrients and functional ingredients of human
health significance. This study was conducted to determine the role of lactic acid …
health significance. This study was conducted to determine the role of lactic acid …
Hexanoic acid addition helps to clarify the possible mechanisms of the increased β-carotene content during alfalfa fermentation
Z Cheng, Y ZHAO, W JIANG, S Tao, X LIANG… - Journal of Integrative …, 2024 - Elsevier
The objectives of this study were to evaluate the effect of hexanoic acid (HA)
supplementations (0, as the control, CON; 0.05%, HA1; 0.1%, HA2; 0.2%, HA3) on β …
supplementations (0, as the control, CON; 0.05%, HA1; 0.1%, HA2; 0.2%, HA3) on β …