Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
Food Chemistry,
Год журнала:
2025,
Номер
477, С. 143519 - 143519
Опубликована: Фев. 19, 2025
Язык: Английский
A Comprehensive Study on the Quality Deterioration Mechanism and Main Paths of Cowpea Pickles During Storage
Опубликована: Янв. 1, 2025
Язык: Английский
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
Food Research International,
Год журнала:
2025,
Номер
unknown, С. 116379 - 116379
Опубликована: Апрель 1, 2025
Язык: Английский
A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms
Journal of Food Science,
Год журнала:
2024,
Номер
89(7), С. 3973 - 3994
Опубликована: Июнь 21, 2024
Mushrooms
have
garnered
significant
attention
for
their
nutritional
composition
and
potential
health
benefits,
including
antioxidant,
antihypertensive,
cholesterol-lowering
properties.
This
review
explores
the
of
edible
mushrooms,
high
protein
content,
essential
amino
acids,
low
fat,
cholesterol
levels,
bioactive
compounds
with
medicinal
value.
Moreover,
study
analyzes
microbiology
mushroom
fermentation,
focusing
on
diverse
microbial
ecosystem
involved
in
transformation
raw
mushrooms
preservation
methods
employed
to
extend
shelf
life.
Special
emphasis
is
placed
lactic
acid
fermentation
as
a
cost-effective
efficient
technique.
It
involves
controlling
growth
bacteria
enhance
stability
quality
mushrooms.
Furthermore,
bioactivities
fermented
are
elucidated,
which
antimicrobial,
anticancer,
anti-glycemic,
immune
modulatory,
other
biological
activities.
The
mechanisms
underlying
these
explored,
emphasizing
role
suppressing
free
radicals,
enhancing
antioxidant
defenses,
modulating
responses.
Overall,
this
provides
comprehensive
insights
into
composition,
microbiology,
bioactivities,
highlighting
functional
foods
health-promoting
Язык: Английский
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus
Foods,
Год журнала:
2024,
Номер
13(18), С. 2922 - 2922
Опубликована: Сен. 15, 2024
Fava
bean
(Vicia
faba
L.)
is
a
protein-rich
pulse
with
high
nutritional
value,
but
its
functional
and
sensory
characteristics
limit
application
in
foods.
Solid-state
fermentation
(SSF)
can
modify
the
composition
of
plant
proteins,
modulate
functionality,
enhance
aspects.
In
this
study,
fava
flour
(FB)
was
fermented
Aspergillus
oryzae
Rhizopus
oligosporus
to
produce
FBA
FBR,
respectively,
ingredients
distinct
nutritional,
functional,
aroma
characteristics.
The
protein
content
increased
by
20%
8%
while
fat
levels
rose
more
significantly
FBR
(+40%).
overall
fermentable
oligo-,
di-,
mono-saccharides,
polyols
(FODMAPs)
decreased
47%
(FBA)
57%
(FBR),
although
polyol
production
A.
observed.
SSF
improved
profile
notable
increase
concentration
essential
amino
acids
observed,
reduction
most
antinutrients,
exception
trypsin
inhibitors.
resulted
formation
aggregates,
which
particle
size
reduced
solubility.
Emulsions
prepared
separated
faster,
foaming
capacity
both
decreased,
an
water-holding
predominantly
savoury-associated
compounds,
compounds
characteristic
metallic
mouldy
aromas
reduced.
These
results
indicate
potential
transform
FB
enhanced
value
properties.
Язык: Английский