ライフサイエンスコーパス: fermented

1 in the colon, a component of psyllium is not fermented.

2 ion of endogenous and microbial enzymes when fermented.

3 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respecti

4 tracts increased significantly in raw (35%), fermented (48%), roasted (88%) and steamed (91%) SIM, co

5 f identifying commonly occurring bacterially fermented alcoholic beverages worldwide, including palm

6 d heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared fro

7 ntioxidant polyamines were found in both non-fermented and fermented soybean products.

8 ompounds responsible for the unique aroma of fermented and fried soy tempeh.

9 For the biscuit samples, the fermented and malted biscuits had higher moisture, crude

10 central metabolism such that less glucose is fermented and more glucose is completely oxidized.

11 In this study, fermented and non-fermented jabuticaba pomaces were stud

12 s content was reduced by 24%, 25% and 34% in fermented and stewed (30 and 60-min) red cabbage, respec

13 ts, and marked differences between partially fermented and traditionally obtained sweet wine.

14 toestrogen metabolism when subjects consumed fermented and unfermented soy products, and a dose-respo

15 re prepared for a structured set of samples (fermented and unfermented teas from six high-, mid- and

16 m six high-, mid- and low-grown plantations; fermented and unfermented teas from two harvesting seaso

17 sence of oligopeptides in unfermented, under fermented, and well-fermented cocoa beans from all of th

18 assess differences between apple juices and fermented apple beverages elaborated with fruits from di

19 ies, senescent fruits provided more aromatic fermented apple beverages.

20 the aroma composition of the apple juice and fermented apple.

21 In contrast, the rgg mutant fermented arginine in the exponential phase of growth, e

22 another vinification made with white grapes fermented as for typical red wine, in the presence of sk

23 The percentage of lactose fermented averaged 35 +/- 27%.

24 he antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum

25 e temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids conte

26 Considering only well fermented beans, the metabolic profile obtained by (1)H

27 process occurred during mashing (54%), with fermented beer containing approximately 10% of the (77)S

28 province in China have revealed that a mixed fermented beverage of rice, honey, and fruit (hawthorn f

29 Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and ref

30 using a collection of isolates obtained from fermented beverages and from natural environments on fiv

31 The capacity of both the fermented beverages and the capsules to reduce incidence

32 Although in modern societies fermented beverages are associated with socializing, cel

33 These findings provide direct evidence for fermented beverages in ancient Chinese culture, which we

34 The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, whi

35 tunities for enhancing the tropical aroma in fermented beverages.

36 mines, especially tyramine and histamine, in fermented beverages.

37 mented camel milks were higher than those of fermented bovine milk.

38 strains of Lactobacillus spp., compared with fermented bovine milk.

39 mg/L) and AA (2.0 mg/L) in bacteria-free non-fermented bovine milk], which could not measured so far

40 /g in rice bran and reaching 765mug/g in the fermented bran.

41 In fact well fermented brown beans form a group clearly separated fro

42 Fermented butter (LH-butter) was produced by churning th

43 Prebiotic soluble fibers are fermented by beneficial bacteria in the colon to produce

44 FOS molecules with a low DP are preferably fermented by beneficial microbiota than inulin molecules

45 grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatt

46 ot utilizable by the human host, they can be fermented by colonic bacteria.

47 ate the relative amounts of oligosaccharides fermented by different intestinal bacteria.

48 The substrate fermented by K. marxianus contained the highest sum of f

49 was produced by churning the cream that was fermented by lactobacilli at 37 degrees C for 24 h.

50 Pea seeds were fermented by Lactobacillus plantarum 299v in monoculture

51 torage periods, except the WSE of camel milk fermented by Lp.K772.

52 st ACE-inhibition of the WSE from camel milk fermented by Lr.K777 was >80%.

53 and starch, respectively, are preferentially fermented by mainly bifidobacteria and lactobacilli in t

54 purification in extracts of cereal matrices fermented by P. freudenreichii.

55 lulosic substrate, glucose which can then be fermented by the bacterium for production of energy and

56 Prebiotics are selectively fermented by the gastrointestinal microflora, resulting

57 howed higher antioxidant capacity than after fermented cabbage intake.

58 more inhibited when treated with the WSE of fermented camel milk.

59 ty of water soluble extracts (WSEs) from all fermented camel milks were higher than those of fermente

60 In anaerobic medium, this bacterium fermented carbohydrates to a mixture of succinate, propi

61 vely the varietal organoleptic traits of the fermented CGM.

62 cocoa solids, protein, lipids) obtained from fermented cocoa bean samples.

63 cocoa, was therefore useful to characterise fermented cocoa beans as a function of their origin and

64 ion of the aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent

65 es in unfermented, under fermented, and well-fermented cocoa beans from all of the main producing cou

66 n assessed as a means to distinguish between fermented cocoa beans from different geographical and va

67 coa and reports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compo

68 peptide pattern was observed also among well-fermented cocoa samples of different geographical origin

69 efficient methods for quality assessment of fermented cocoa with regard to fermentation quality and

70 Results showed that fermented cocoas can be differentiated from unfermented

71 contrast with other viscous fibers that are fermented completely in the colon, a component of psylli

72 ng fermentation, epicatechin remained in the fermented cotyledon in high concentrations.

73 ower in fermented goat milk products than in fermented cow milk products (p<0.05).

74 butter produced by Lactobacillus helveticus fermented cream.

75 led to significant production of AHBA in the fermented cultures, confirming that seven of these genes

76 ed to the production of cinnamic acid in the fermented cultures, confirming that the encP gene indeed

77 Fermented dairy product A (FDP-A), but neither the super

78 se association of cheese intake and combined fermented dairy product intake with diabetes is suggeste

79 end = 0.01), and a higher combined intake of fermented dairy products (cheese, yogurt, and thick ferm

80 We evaluated the protective effects of fermented dairy products (FDPs) in an infection model, u

81 ve determination of fenbendazole residues in fermented dairy products is described.

82 Fermented dairy products showed particularly strong inve

83 Consumption of milk and fermented dairy products was not significantly associate

84 in the context of dairy foods, particularly fermented dairy products, have neutral or inverse associ

85 In contrast, fermented dairy products, such as cheese and yogurt, gen

86 In fermented dairy products, the tested biogenic amines occ

87 cheeses made in small-scale farms and in 57 fermented dairy products.

88 in, cheese, total dairy, high-fat dairy, and fermented dairy were not associated with eGFR changes.

89 high-fat dairy, (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet.

90 Dairy intake, especially fermented dairy, was inversely associated with measures

91 o yeast H2O2 production could be detected in fermented dough or broth.

92 raditional food produced through steaming of fermented dough.

93 Raman measurements of fermented, dried and unpeeled cocoa beans were performed

94 ol levels more quickly than ingestion of the fermented drinks.

95 hly associated with contamination of silage (fermented feed) and cows' exposure to stress, and (iv) t

96 Ikan pekasam is a fermented fish product produced in Malaysia and is usual

97 of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS f

98 tryptophan and its derivatives in different fermented food matrices.

99 ay using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white ch

100 Tempeh is a fermented food, popular mainly in south-east Asia, but a

101 hes and play a key role in the production of fermented foods and beverages.

102 thyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is im

103 Fermented foods can be valuable models for processes in

104 Microbial communities of fermented foods have provided humans with tools for pres

105 s of melatonin isomer were detected in yeast-fermented foods such as 170.7 +/- 29.9 ng/ml in red wine

106 nic acid, beer and red wine samples as yeast-fermented foods were found to contain kynurenic acid.

107 ase (MAO), exists widely in plants, animals, fermented foods, and salted foods.

108 ific strains during the biotransformation of fermented foods, followed by dispersal mediated by insec

109 ubstances occurring in thermally treated and fermented foods, that may react with amino and sulphydry

110 t concentrations in a broad range of raw and fermented foods.

111 Tempeh was fermented for 5 days and fried, and the main aroma compo

112 e bacterium Clostridium cellobioparum, which fermented glycerol into ethanol in high yields (90%) and

113 Se levels were significantly lower in fermented goat milk products than in fermented cow milk

114 f the fermenting bacteria used in commercial fermented goat or cow milks or in the lab-produced goat

115 s plantarum and another one without it), and fermented goats' milk samples available in the market we

116 lability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic L

117 ) and 17%/32 degrees C (93.5%) of moldy plus fermented grains, named drastic conditions (DC).

118 ored under 14%/32 degrees C exhibited 16% of fermented grains, while at 17%/25 degrees C (42.3%) and

119 m to trap yeast cells from a natural sample (fermented grape must) and then in situ remove contaminan

120 sicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using a

121 rmation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions.

122 es and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in f

123 eased intake of dietary carbohydrate that is fermented in the colon by the microbiota has been report

124 orption in the small bowel and being rapidly fermented in the colon in some susceptible subjects.

125 nd in vitro gastrointestinal digestion, were fermented in vitro for 48h.

126 In this study, fermented and non-fermented jabuticaba pomaces were studied regarding thei

127 ) were applied and classified the juices and fermented juices based on physicochemical and aroma prof

128 nol was the major compound identified in the fermented juices.

129 n I-converting enzyme inhibitory activity of fermented lentil (p<.0001).

130 ptides, soluble phenolics and bioactivity of fermented lentil at pH 8.5 and 11.6h.

131 Therefore, water-soluble fermented lentil extracts obtained by LSF are particular

132 ne (O(3)) production from mobile sources and fermented livestock feed in California's San Joaquin Val

133 Koko, a fermented maize porridge used as the primary complementa

134 The fermented materials showed higher free radicals scavengi

135 most important nutritional parameters of dry fermented meat products.

136 Analysis of lactic acid in fermented milk (FM) or NaOH neutralised fermented milk (

137 d in fermented milk (FM) or NaOH neutralised fermented milk (FNM) was performed using samples obtaine

138 were seen for intakes of cream and high-fat fermented milk (P-trend < 0.01) and for cheese in women

139 ociated with higher all-cause mortality, and fermented milk and cheese intakes are associated with lo

140 ement of IBS state, suggesting a role of the fermented milk bacteria in gut homeostasis.

141 ailability values always corresponded to the fermented milk developed by our research group, which co

142 this study show that daily consumption of a fermented milk drink that contains LcS has no statistica

143 ur cherry, sour cherry concentrate, kefir (a fermented milk drink) and red wine while the highest amo

144 In Evolus(R) (Valio Ltd., Finland), a fermented milk drink, 6.9 mg L(-1) for VPP, 6.1 mg L(-1)

145 Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and

146 Prior work showed that a five-strain fermented milk product (FMP) improved colitis in T-bet(-

147 in T-bet(-/-)Rag2(-/-) mice that consumed a fermented milk product containing Bifidobacterium animal

148 nd metabolic modeling, that consumption of a fermented milk product containing dairy starters and Bif

149 We investigated whether consumption of a fermented milk product with probiotic (FMPP) for 4 weeks

150 d with response to this B. lactis-containing fermented milk product, and therefore this model provide

151 tion of cadmium, lead and copper in milk and fermented milk products by potentiometric stripping anal

152 /kg, respectively, whereas in the samples of fermented milk products in the range of 6.30-24.1, 210.1

153 of antihypertensive di- and tri-peptides in fermented milk products was established.

154 through the human gut, when administered in fermented milk products, has been investigated intensely

155 o receive a probiotic (n = 375; 2 bottles of fermented milk that contained >/= 6.5 x 10(9) live LcS/b

156 The fermented milk with L. plantarum showed higher Ca retent

157 ed dairy products (cheese, yogurt, and thick fermented milk) was inversely associated with diabetes (

158 nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the

159 addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipo

160 Analytical parameters determined in the fermented milks demonstrated that the procedures used we

161 Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecen

162 Conventional and organic probiotic fermented milks were produced using Bifidobacterium anim

163 sed CLA relative content in the conventional fermented milks, after 7 days of storage at 4 degrees C,

164 the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacteri

165 C, whereas no difference was seen in organic fermented milks.

166 (ALA-1.6 times), as compared to conventional fermented milks.

167 ntation, non-discolored pigments) of freshly fermented model wine from Cabernet Sauvignon variety.

168 in the wines, with the color of the freshly fermented model wine obtained from PEF and TV pretreated

169 n between the control and pretreated freshly fermented model wines were not related only to a higher

170 residual native polyphenols in these freshly fermented model wines.

171 ted yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Cas

172 grouped by aroma series showed the partially fermented musts had a more complex aroma than the tradit

173 ome phenolic acids correlated with perceived fermented odour/flavour in yeast fermentations, in which

174 Control tests used for each trial were fermented only by indigenous microflora.

175 was possibly linked to the primarily role of fermented organic matter, instead of oxygen, in mediatin

176 8739, O157:H7, when spiked into UHT milk and fermented palm juice, could be detected with LODs of app

177 ur blends used in Ethiopia to make injera, a fermented pancake, was evaluated through the application

178 to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected

179 Fermented phenolic enriched-milk (fPEM) was prepared by

180 from coumaric acid aglycone was detected in fermented plant material combined with UV-B (50 mug/g).

181 This leads to large variation in the fermented plant material, infusions and food-grade extra

182 ve been isolated from living, harvested, and fermented plant materials; however, the adaptations thes

183 side was the major phenolic compound in both fermented plum by-products.

184 studied for the extraction of seeds from the fermented pomace of Nebbiolo cv.

185 es by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antio

186 ons of different types of goat- and cow-milk fermented products and evaluate the influence of ferment

187 ate whether the interaction between Monascus-fermented products and lovastatin contributes to increas

188 ly more than one billion people eat Monascus-fermented products during their daily life.

189 favorable intestinal colonization, and their fermented products have anti-inflammatory properties.

190 Development of dairy organic probiotic fermented products is of great interest as they associat

191 The fermented products were analysed for protein, and nutrie

192 rent time and temperature conditions and the fermented products were digested in vitro under gastroin

193 ethylamine, were detected in practically all fermented products with a high variability.

194 tatin, the functional components of red mold fermented products, HMG-CoA reductase inhibitors, did no

195 es as well as on the sensorial properties of fermented products.

196 he occurrence of pyranose derivatives in the fermented products.

197 stages in order to tune the aroma profile of fermented products.

198 In fermented reconstituted milk (Lactobacillus helveticus,

199 over study, 13 volunteers consumed fresh and fermented red cabbage.

200 sh red cabbage was over 10% higher than from fermented red cabbage.

201 in is a main component of Monascus purpureus fermented red rice contributing to the lipid-lowering ef

202 Phenolic extracts derived from rice bran and fermented rice bran were evaluated for their ability to

203 to contribute to the taste and mouthfeel of fermented rooibos tea (Aspalathus linearis), was isolate

204 bacteria in infected meat (carnivores) or to fermented rumen contents (herbivores).

205 ed decreased bitter and beany off-flavors of fermented samples compared to non-fermented SPI.

206 and origin analyzed, protein profile of non-fermented samples was similar.

207 that were found both in the ileal and faecal fermented samples, passed the Caco-2 cell monolayer.

208 que, an alcoholic beverage produced from the fermented sap of several species of maguey plants (Agava

209 ees C) on the volatile compounds of low-acid fermented sausage "espetec" and sliced cooked pork shoul

210 compounds were estimated in minced meat, dry fermented sausage and dry-cured ham.

211 nii strains to generate aroma compounds in a fermented sausage model system was evaluated.

212 aining 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound level

213 (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced

214 (a(w)) and moisture content in two types of fermented sausages (with and without moulds on surface),

215 n of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were i

216 lysis (PCA) was employed to characterize dry-fermented sausages salchichon type throughout the manufa

217 of biogenic amines (BA) in 50 samples of dry fermented sausages sold in Greek retail markets were det

218 the production of heat treated probiotic dry-fermented sausages was investigated.

219 ation of volatile compounds in probiotic dry-fermented sausages was investigated.

220 ompounds formed during the processing of dry fermented sausages was the objective of this study.

221 The aroma profiles of 10 traditional Italian fermented sausages were evaluated.

222 During manufacturing of the dry fermented sausages, actin was highly proteolysed, especi

223 In dry fermented sausages, myofibrillar proteins undergo intens

224 study suggest that the amounts of BA in dry fermented sausages, sold in Greek retail markets, may po

225 ained in southern-type and northern-type dry fermented sausages.

226 ility of proteins and lipids in experimental fermented sausages.

227 itoring and control of the drying process in fermented sausages.

228 properties of salted or unsalted Jameed from fermented sheep milk product.

229 ment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to str

230 These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioacti

231 from two different types of Thai traditional fermented shrimp pastes, Kapi Ta Dam (Kp-B6) and Kapi Ta

232 increases stool weight by providing rapidly fermented soluble fiber in the proximal colon for bacter

233 ditional recommended practices include using fermented soy foods and sprouting at least some of the l

234 (95% CI: 0.56, 0.88; P = 0.01) and those on fermented soy foods yielded a combined RR/OR of 1.02 (95

235 phan will decompose during manufacturing non-fermented soy sauce by acid-hydrolysis procedure, the me

236 re, the method was used to discriminate pure fermented soy sauces, adulterated soy sauces and chemica

237 ed in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices.

238 studies should investigate whether tempeh, a fermented soybean product that also contains folate, can

239 nd meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species.

240 yamines were found in both non-fermented and fermented soybean products.

241 ese biogenic amines were not detected in non-fermented soybean products.

242 e report a 34-years old male who had nattou-(fermented-soybean) induced late-onset anaphylaxis follow

243 The effectiveness of the extract from fermented soybeans was studied in 3 model foods with dif

244 ical activities were determined for FSTs and fermented soymilk (FS).

245 Therefore, kefir-fermented soymilk is a good source of aglycone isoflavon

246 flavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digesti

247 Fermented soymilk-tea (FST) was produced by culturing St

248 ailabilities of iron and zinc from thick and fermented special-grade maize porridges using a Caco-2 c

249 flavors of fermented samples compared to non-fermented SPI.

250 activity was nearly doubled compared to non-fermented SPI.

251 ronger antioxidant capacity in comparison to fermented, stored and stewed red cabbage.

252 e vegetables for daily consumption in fresh, fermented, stored as well as stewed form.

253 All organisms rapidly fermented sucrose (90 g/liter) to ethanol (48 g/liter) a

254 Finally, fermented table olives are excellent source of health pr

255 For both unfermented and fermented tea leaves, a significant (p<0.05) interaction

256 Oolong tea is a semi-fermented tea that is partially oxidised during the manu

257 e-dried fresh (unfermented) and black (fully-fermented) tea leaves were prepared for a structured set

258 Sugars from plant biomass can be fermented to alcohols or even alkanes, creating a liquid

259 by cellulase enzymes into simple sugars and fermented to ethanol by microbes.

260 unds (50% carbon yield) that were acidogenic fermented to produce volatile fatty acids, ideal substra

261 oholic beverages containing distillates from fermented tobacco leaves can be found as niche products.

262 ide and cytokine expression of the human gut fermented-unabsorbed-SCG (hgf-NDSCG) fraction in LPS-sti

263 Homemade turshi, a fermented vegetable dish, was the likely cause.

264 ositive rod-shaped bacterium isolated from a fermented vegetable food.

265 romoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined.

266 easurements of the bioavailability of B12 in fermented vegetarian foods and algae.

267 vivo studies on antioxidative potentials of fermented versus unfermented cereals.

268 When a sample of fermented wheat (a source of bacteria) was plated on an

269 ibition of WSEs were >34% in both milk types fermented with all strains during storage periods, excep

270 and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape

271 ins and phenolic acids compared to the wines fermented with commercial yeasts.

272 dant and proteolytic activity) of camel milk fermented with indigenous probiotic strains of Lactobaci

273 Soymilk was fermented with kefir culture (0.02UC/L) at 25 degrees C

274 was prepared by combining PPEs with milk and fermented with lactic acid bacteria.

275 l, whereas hexanal was promoted in the crust fermented with lower yeast level.

276 Wines fermented with M. pulcherrima showed concentrations of e

277 5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively.

278 tioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae.

279 Wines fermented with oak chips during AF showed higher concent

280 yanus, the content was higher than in ciders fermented with S. cerevisiae.

281 Wines fermented with S. uvarum and with a combination of M. pu

282 accharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days und

283 llanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'.

284 All samples should be fermented with the same fresh faecal inoculum in order t

285 on was induced in adult rats by injection of fermented yeast.