The contribution of fungi to the global economy
Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
Lactic acid bacteria in the functional food industry: Biotechnological properties and potential applications
With the growing demand for functional foods having better nutraceutical properties, lactic
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …
[HTML][HTML] Bioactive peptides derived from fermented foods: Preparation and biological activities
Q Guo, P Chen, X Chen - Journal of functional foods, 2023 - Elsevier
Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …
become more health-conscious. Fermented foods are produced through the vigorous …
[HTML][HTML] Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region
In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in
the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC …
the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC …
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
A by-product of the dairy and non-dairy food industry, whey is generated in large quantities.
It can become a major pollutant if disposed of in the environment under untreated …
It can become a major pollutant if disposed of in the environment under untreated …
Yak milk and milk products: Functional, bioactive constituents and therapeutic potential
Yak milk is inadequately available because of its remote location and unique geographic
environment, yet its milk offers unique nutritional qualities, including functional and bioactive …
environment, yet its milk offers unique nutritional qualities, including functional and bioactive …
Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4
A novel soy chhurpi product was developed by fermentation of soymilk using proteolytic
Lactobacillus delbrueckii strains isolated from traditional chhurpi production of Sikkim …
Lactobacillus delbrueckii strains isolated from traditional chhurpi production of Sikkim …
Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications
Microorganisms striving in extreme environments and exhibiting optimal growth and
reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are …
reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are …
[HTML][HTML] Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with …
Lactic acid bacteria (LAB) were isolated and characterized from chhurpi, a traditionally
produced cheese product of Sikkim Himalaya. Enterococcus durans was the most dominant …
produced cheese product of Sikkim Himalaya. Enterococcus durans was the most dominant …
Nutritional and potential health benefits of fermented food proteins
CYE Tachie, JO Onuh… - … of the Science of Food and …, 2024 - Wiley Online Library
BACKGROUND Protein fermentation continues to gain popularity as a result of several
factors, including the cost‐effectiveness of the process and the positive correlation of …
factors, including the cost‐effectiveness of the process and the positive correlation of …