ライフサイエンスコーパス: fermented

1 increased compared to the control ones (non-fermented).

2 a, where a wide variety of raw materials are fermented.

3 ion of endogenous and microbial enzymes when fermented.

4 aw material for beverages, some of which are fermented.

5 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respecti

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

7 an spirit, obtained from the distillation of fermented agave juices.

8 The ScPk fermented and dried cocoa had higher levels of monomeric

9 Fifty-nine fermented and dried Forastero cocoa beans from 23 differ

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

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

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

13 troscopy, then compared with the profiles of fermented and processed varieties, Natural and commercia

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

15 e, antibiotic and probiotic use, exposure to fermented and unpasteurized milk, antihelminth treatment

16 d liquid) from pressed dehydrated grapes was fermented and, when the wine reached 5% alcohol concentr

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

18 variations among single and binary cultures, fermented-AP counteracted the inflammatory processes and

19 aw-, Unstarted- and Chemically Acidified-AP, Fermented-AP promoted the highest levels of total and in

20 The potential health-promoting effects of Fermented-AP were highlighted using Caco-2 cells.

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

22 Fermented avocado puree resulted in high levels of total

23 xcept coriander, onion, garlic, hawthorn and fermented bean curd) than non-smokers.

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

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

26 while quercetin-3-O-rutinoside in fresh and fermented berries.

27 traction of Linear components), on a natural fermented beverage, beer, and other carbohydrate mixture

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

29 The most common fermented beverage, lager beer, is produced by interspec

30 sponding bioactive aglycones was observed in fermented beverage.

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

32 serving higher antioxidant properties in the fermented beverages compared to the control ones.

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

34 ch for biogenic amines (BA) determination in fermented beverages was developed coupling ultrafast dan

35 toxic biogenic amines (BA) usually found in fermented beverages.

36 obiotic was viable throughout storage in all fermented beverages.

37 Dried, fermented blends of dairy products and cereals, such as

38 he protein extract of Kefir beverage and non-fermented bovine milk were analysed by MALDI-TOF mass sp

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

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

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

42 ial probiotic Bacillus strains isolated from fermented brine mango pickle.

43 mined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than

44 etin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples.

45 e principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh a

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

47 Therefore, commercial soy drink was fermented by 11 lactic acid bacteria (LAB) and 9 bifidob

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

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

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

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

52 The doughs were fermented by different methods and pH and microbial grow

53 t increase in TPC was noted in roasted flour fermented by fungi.

54 Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensiv

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

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

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

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

59 ameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or anti

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

61 hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage.

62 were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which s

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

64 Prebiotics are selectively fermented by the gastrointestinal microflora, resulting

65 ch escape gastrointestinal digestion and are fermented by the gut microbiota.

66 biotic carbohydrate, reaches the colon to be fermented by the intestinal microbiota.

67 howed higher antioxidant capacity than after fermented cabbage intake.

68 It is proposed that fermented cabbage is a proof-of-concept of dietary manip

69 Fermented camel milk possesses a weak (liquid-like) gel

70 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47.

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

72 the ability to improve the weak structure of fermented camel milk.

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

74 er important quality parameters of fresh and fermented caper buds and berries.

75 vely the varietal organoleptic traits of the fermented CGM.

76 The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light.

77 Solid-state fermented Chinese alcoholic beverage (baijiu) and ethano

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

79 The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, w

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

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

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

83 n the reducing sugar and free amino acids in fermented cocoa beans.

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

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

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

87 hanges throughout fermentation, but provided fermented cocoa with similar pH, titratable acidity, red

88 Results showed that fermented cocoas can be differentiated from unfermented

89 PLC-MS/MS) were used to characterize raw and fermented coffee pulps in terms of their phenolic compos

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

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

92 butter produced by Lactobacillus helveticus fermented cream.

93 s employed to identify bioactive peptides in fermented cucumber.

94 P (0.93-1.5 mg/kg), was enhanced 3-5 fold in fermented cucumbers compared with acidified cucumbers.

95 Natural and starter culture fermented cucumbers were prepared in triplicate in sodiu

96 g), and VPP (0.32-0.35 mg/kg) were formed in fermented cucumbers.

97 products high in saturated fat, particularly fermented dairy foods, demonstrates some benefits for ca

98 Kefir is a fermented dairy product, associated to health benefits b

99 eloped for identification of milk species in fermented dairy products (yoghurt and cheese).

100 For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or l

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

102 Fermented dairy products showed particularly strong inve

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

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

105 extra-virgin olive oil with fish/seafood and fermented dairy products.

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

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

108 Short-chain fatty acids (SCFAs) are fermented dietary components that regulate immune respon

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

110 raditional food produced through steaming of fermented dough.

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

112 of dairy products, vegetables, and chicha (a fermented drink inoculated with oral microbes) is associ

113 important 4,000-year-old traditional Mexican fermented drink.

114 e determination of Tyr in dairy products and fermented drinks with good recoveries, which makes it a

115 Crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of t

116 s was noted while the inhibitory activity of fermented flours against AGEs formation was generally re

117 Fermented food and lactic acid bacteria (LAB) display a

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

119 tryptophan and its derivatives in different fermented food matrices.

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

121 d to screen and quantitate vitamin K from 17 fermented food products.

122 three organic acid preservatives in various fermented food samples, including thai shrimp paste, pic

123 oic acid, sorbic acid, and propionic acid in fermented food samples.

124 Yogurt is a commonly consumed fermented food.

125 Fermented foods can be valuable models for processes in

126 Histamine formation in fermented foods can cause histamine intoxication.

127 t the characterization of natto and selected fermented foods for BCFA content.

128 Fermented foods have been consumed for centuries in vari

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

130 have been identified in lactic acid bacteria fermented foods including cultured milk, sourdough, and

131 Fermented foods play a major role in the diet of people

132 is study, the bacterial diversity of African fermented foods produced from several raw materials (cer

133 op "Analysis of the Microbiomes of Naturally Fermented Foods Training Course".

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

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

136 ause they contribute to nutritional value of fermented foods.

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

138 common feature of eating large quantities of fermented foods.

139 prevent the ingestion of unripe, spoiled, or fermented foods.

140 The fermented fraction of olive oil displayed a higher antio

141 Wines were fermented from the corresponding juices and 18 aroma com

142 Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.

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

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

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

146 CB), a clear alcoholic liquid distilled from fermented grains, contains large amounts of small molecu

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

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

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

150 ed for thiol precursors and amino acids, and fermented in an identical laboratory-scale fermentation

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

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

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

154 erent pH values (3.3, 3.6, and 3.9), and the fermented juices were stored for 4 weeks at 4 degrees C.

155 Fermented lentil (FL) produced using L. plantarum and Sa

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

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

158 In addition, fermented LFs demonstrated reduction in colour attribute

159 Also, the fermented LFs showed decreased (p < 0.05) water absorpti

160 The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that

161 content and IVPD decreased (p < 0.05) in the fermented LFs.

162 ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and

163 The fermented materials showed higher free radicals scavengi

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

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

166 cts and compared with experimental blends of fermented milk and wheat bulgur containing 60-80% milk.

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

168 haracterized group of budding yeast found in fermented milk drinks in West and Central Asia far outsh

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

170 ciated with food allergy, and consumption of fermented milk products is associated with reduced asthm

171 However, reactivity to fermented milk products such as yogurt/cheese has not be

172 nd protective factors include consumption of fermented milk products.

173 by Oral food challenge: baked milk reactive, fermented milk reactive, whole milk reactive, and outgro

174 binding, which was followed sequentially by fermented milk reactive, whole milk reactive, and outgro

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

176 itional Mongolian dairy products (yogurt and fermented milk), and to investigate their capacity to ge

177 in samples of multivitamin beverages, milk, fermented milk, and milk chocolate.

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

179 Kefir, a probiotic beverage prepared from fermented milk, has been associated with antihypertensiv

180 The nutritional content of the experimental fermented milk:wheat bulgur blends compared favourably w

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

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

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

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

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

186 residual native polyphenols in these freshly fermented model wines.

187 sses driven at the liquid-vapor interface of fermented molasses, generated by the distillation system

188 process, regardless of the ageing on lees of fermented molasses.

189 Lactobacilli effectively fermented MOS to generate acetate and propionate as main

190 Molasses were freshly fermented or 3-months lees aged.

191 6S rRNA gene profiling from leaves that were fermented over a six-week time course.

192 Overall, unfermented and fermented P. pellucida leaves were best dried with micro

193 8739, O157:H7, when spiked into UHT milk and fermented palm juice, could be detected with LODs of app

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

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

196 bacillus plantarum, originally isolated from fermented plant materials.

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

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

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

200 A starter culture employed in traditional fermented pork production, nham, namely Lactobacillus pl

201 ndicate the prospective to develop soy-based fermented products capable of releasing high isoflavone

202 Moreover, the fermented products could be further processed to provide

203 The safety and regulatory status of fermented products derived from gluten-containing grains

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

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

206 The sensory qualities of unfermented and fermented products were studied with generic descriptive

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

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

209 he occurrence of pyranose derivatives in the fermented products.

210 nificant differences between the raw and the fermented pulps.

211 Fermented raw buckwheat flours contained higher amounts

212 rats after an intragastric administration of fermented red beet juice with various betacyanin doses.

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

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

215 nce of the evaluated kernel defects (broken, fermented, rotten, moldy, germinated, insect-damaged, an

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

217 ead (WGR) or white wheat bread enriched with fermented rye bran (WW+RB), following a 4-wk rye-free pe

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

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

220 ther increased these components by 36-96% in fermented samples, likely via enhanced cell wall disrupt

221 zines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were de

222 coffees, with the highest level achieved in fermented samples.

223 ORAC values) moving from digested to faecal fermented samples.

224 f furans were detected in the Mucor plumbeus-fermented samples.

225 distinguished the fresh, 10 days and 20 days fermented samples.

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

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

228 itrosamine formation in sucuk (a kind of dry fermented sausage).

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

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

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

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

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

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

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

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

237 In dry fermented sausages, myofibrillar proteins undergo intens

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

239 Habitual natto and/or fermented seafood consumption could support BCFA intakes

240 e and solid fat index at 37 degrees C of the fermented seed fat were higher than that of non-fermente

241 mented seed fat were higher than that of non-fermented seed fat.

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

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

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

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

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

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

248 Two Chinese fermented soybean pastes contained significant amount of

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

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

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

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

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

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

255 s study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca

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

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

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

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

260 e study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the dist

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

262 to produce bioactive peptides from optimally fermented tempe, and map their overall bioactivities.

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

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

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

266 Fresh samples were fermented using dry-salted and brined techniques.

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

268 Fermented vegetables contain many lactobacilli, which ar

269 ses exist when examining ecological studies, fermented vegetables or cabbage have been associated wit

270 their presence has not been investigated in fermented vegetables.

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

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

273 ted that A250, a highly purified fraction of fermented wheat germ extract (FWGE), increases the carbo

274 gation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72

275 When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin an

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

277 otein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0-9 g/L; an

278 s (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp.

279 , tryptamine, and tyramine in the sauerkraut fermented with caraway (and concentrations of putrescine

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

281 Moreover, a wort was fermented with different commercial beer yeast (Abbaye,

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

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

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

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

286 Wines fermented with M. pulcherrima showed concentrations of e

287 5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively.

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

289 putrescine and tryptamine in the sauerkraut fermented with onion) at 31 degrees C increased as compa

290 ion of 3 g/L of enological tannins in wines, fermented with or without pomace, was necessary to incre

291 kynurenic acid formation were faster in wort fermented with S. cerevisiae than with S. pastorianus.

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

293 bility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during

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

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

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

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

298 d concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyces th

299 t the end of fermentation, while control was fermented without bentonite.

300 among milk from different species and their fermented yogurt samples, their protein digestion and re