Search results: 58,971 results (approx.)

1. Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages.

Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation...

Author(s) : Ye YuTing; Wang LiXia; Zhan Ping; Tian HongLei; Liu JianShu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

2. Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme.

Inhibitory effects of flavonoids on starch digestibility were well known, but the structural mechanism was not clear. This study was focused on the diverse effect of quercetin and rutin on digestibility of Tartary buckwheat starch. Results showed that quercetin and rutin reduced the starch...

Author(s) : Wang LiBo; Wang LiJuan; Wang TongTong; Li ZaiGui; Gao YanXiang; Cui, S. W.; Qiu Ju

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

3. Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model.

This study aimed to investigate the effects of fermented soymilk (FSM) with Lactobacillus brevis CICC 23,474 and L. brevis CICC 23,470 on the structural changes and allergenicity of major allergenic proteins in soymilk (SM). Spectroscopy and liquid chromatograph-tandem mass spectrometer (LC-MS/MS)...

Author(s) : Lu QiaoLing; Zuo LingLing; Wu ZhiHua; Li Xin; Tong Ping; Wu Yong; Fan QingSheng; Chen HongBing; Yang AnShu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

4. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui).

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic...

Author(s) : Liu ZhiBin; Chen FuChen; Sun JinYuan; Ni Li

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

5. Development of a natamycin-based non-migratory antimicrobial active packaging for extending shelf-life of yogurt drink (Doogh).

A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-density polyethylene film (LDPE) was modified with acrylic acid at different times of UV exposure (0-10 min) to produce carboxylic functional groups....

Author(s) : Anari, H. N. B.; Majdinasab, M.; Shaghaghian, S.; Khalesi, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

6. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum.

This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of L. plantarum were used with varied pH of the juice, cell acclimation, and fermentation time. 1H-NOESY spectra...

Author(s) : Markkinen, N.; Pariyani, R.; Jokioja, J.; Kortesniemi, M.; Laaksonen, O.; Yang, B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.40

7. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-D-glucan extracts.

The β-d-glucans are abundant cell wall polysaccharides in many cereals and contain both (1,3)- and (1,4)-bonds. The β-1,3-1,4-glucanases (EC 3.2.1.73) hydrolyze β-(1,4)-d-glucosidic linkages in glucans, and have applications in both animal and human food industries. A chimera between the family 11...

Author(s) : Furtado, G. P.; Carli, S.; Meleiro, L. P.; Salgado, J. C. S.; Ward, R. J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

8. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.

The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in physicochemical properties, pectinolysis, microstructure, microbial profile, as well as...

Author(s) : Ge LiHong; Lai HaiMei; Huang YuLi; Wang YaLi; Li YanShu; Zhu ShiYu; Shi Qiao; Li HuaJia; Zhu YongQing; Zhao Nan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

9. Structural elucidation and physicochemical characteristics of a novel high-molecular-weight fructan from halotolerant Bacillus sp. SCU-E108.

An exopolysaccharide, EPS-B108, was isolated from the fermented broth (with a yield of 11.3 g/L) of halotolerant Bacillus sp. SCU-E108 by ethanol precipitation, anion-exchange and gel-filtration chromatography, and well characterized by means of physical, chemical and spectral techniques. Data...

Author(s) : Gan LongZhan; Jiang GuangYang; Li XiaoGuang; Zhang ShiHao; Tian YongQiang; Peng BiYu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

10. Fine cocoa beans production: tracking aroma precursors through a comprehensive analysis of flavor attributes formation.

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted...

Author(s) : Escobar, S.; Santander, M.; Zuluaga, M.; Chacón, I.; Rodríguez, J.; Vaillant, F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

11. Biogenic amines and the importance of starter cultures for malolactic fermentation.

Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is...

Author(s) : Emer, C. D.; Marques, S.; Colla, L. M.; Reinehr, C. O.

Publisher : Wiley, Melbourne, Australia

Journal article : Australian Journal of Grape and Wine Research 2021 Vol.27 No.1 pp.26-33 ref.many

12. Biotransformation of linoleic acid into different metabolites by food derived Lactobacillus plantarum 12-3 and in silico characterization of relevant reactions.

Lactic acid bacteria have been reported to be capable of converting polyunsaturated fatty acids, e.g. linoleic acid (LA) into bioactive and other fatty acid metabolites that are not toxic to the bacteria themselves, but the mechanism of this conversion is not clear. Here we reported for the first...

Author(s) : Aziz, T.; Sarwar, A.; Ud-Din, J.; Al-Dalali, S.; Khan, A. A.; Din, Z. U.; Yang ZhenNai

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

13. A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. I. The effect of nonreducing ends of glucose with by α-1,6 bonds on the retrogradation inhibition of high molecular weight dextrin.

We prepared a high-molecular-weight modified dextrin (MWS-1000) from a partial hydrolysate of waxy corn starch with a weight average molecular weight of 1×106 (WS-1000) using Paenibacillus alginolyticus PP710 α-glucosyltransferase. The gel permeation chromatography showed that the weight average...

Author(s) : Yasuda, A.; Miyata, M.; Sano, O.; Sogo, T.; Kishishita, S.; Yamamoto, T.; Aga, H.; Yamamoto, K.

Publisher : Taylor & Francis, Singapore, Singapore

Journal article : Bioscience, Biotechnology and Biochemistry 2021 Vol.85 No.7 pp.1737-1745

14. Yeast metabolism and its exploitation in emerging winemaking trends: from sulfite tolerance to sulfite reduction.

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae....

Author(s) : Zara, G.; Nardi, T.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Fermentation 2021 Vol.7 No.2 ref.92

15. Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience.

One of the main targets of sustainable development is the reduction of environmental, social, and economic negative externalities associated with the production of foods and beverages. Those externalities occur at different stages of food chains, from the farm to the fork, with deleterious impacts...

Author(s) : Capozzi, V.; Fragasso, M.; Bimbo, F.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Fermentation 2021 Vol.7 No.2 ref.101

16. Combinations of emerging technologies with fermentation: interaction effects for detoxification of mycotoxins?

Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying...

Author(s) : Gavahian, M.; Mathad, G. N.; Oliveira, C. A. F.; Mousavi Khaneghah, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.141

17. The metabolism of lipids in yeasts and applications in oenology.

Lipids are valuable compounds present in all living organisms, which display an array of functions related to compartmentalization, energy storage and enzyme activation. Furthermore, these compounds are an integral part of the plasma membrane which is responsible for maintaining structure,...

Author(s) : Mbuyane, L. L.; Bauer, F. F.; Divol, B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.141

18. The diversity of commercially available ale and lager yeast strains and the impact of brewer's preferential yeast choice on the fermentative beer profiles.

Yeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprints its distinctive fermentative...

Author(s) : Bonatto, D.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.141

19. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink.

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity,...

Author(s) : Beirami-Serizkani, F.; Hojjati, M.; Jooyandeh, H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

20. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+...

Author(s) : Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

21. Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: its application in yoghurt.

To maintain viable cells over the critical value of 106 cfu g-1 throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and ...

Author(s) : Leylak, C.; Özdemir, K. S.; Gurakan, G. C.; Ogel, Z. B.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.46

22. Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese.

The behaviour of halophilic and alkaliphilic lactic acid bacteria (HALAB) during maturation of salted and surface-ripened soft cheese remains unclear; thus, physiological properties of HALAB was investigated. Marinilactibacillus psychrotolerans was the predominant HALAB (106-1010 cfu g-1) in the...

Author(s) : Suzuki, T.; Matsutani, M.; Matsuyama, M.; Unno, R.; Matsushita, H.; Sugiyama, M.; Yamasato, K.; Koizumi, Y.; Ishikawa, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.48

23. Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey.

Different kinds of acid whey, that is, casein whey, whey from traditional Greek yoghurt production, and concentrated acid whey permeate, were used to evaluate their potential for the synthesis of prebiotic galactooligosaccharides (GOS). Therefore, β-galactosidase from Cryptococcus laurentii was...

Author(s) : Fischer, C.; Kleinschmidt, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

24. New methods in probiotics discovery & development: the advent of precision probiotics.

While microorganisms and fermentation have accompanied humans since as far as it goes, the concept of beneficial bacteria is relatively recent, and still in its first steps. When the first probiotic products were developed a few decades ago, the process started from the strains able to grow in the...

Author(s) : Vinot, N.

Publisher : TeknoScienze S.r.l, Milan, Italy

Journal article : Agro Food Industry Hi-Tech 2021 Vol.32 No.2 pp.18-20 ref.18

25. Fermented foods: trend or allies for our health?

Fermented foods are products that definitely have a long tradition in different cultures. Although, anecdotally, they have been associated with a beneficial effect on health for quite some time, scientific studies on them are more recent. Why are fermented foods thought to have health benefits?...

Author(s) : Marcucci, C.

Publisher : TeknoScienze S.r.l, Milan, Italy

Journal article : Agro Food Industry Hi-Tech 2021 Vol.32 No.2 pp.38-39 ref.8