Buchumschlag

Microbial transformations of bioactives in fermented foods

Fuente: Wiley Open Access

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Apramita Devi, H.P. Vasantha Rupasinghe, Amit Kumar Rai
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
von: Vishakha Bisht, et al.
Veröffentlicht: (2024)

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food
von: Mukul Kumar, et al.
Veröffentlicht: (2024)

Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage
von: Shilpa Selvan, et al.
Veröffentlicht: (2026)

Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran
von: Meixin Hou, et al.
Veröffentlicht: (2024)

Recent developments in the valorization of agri‐food waste and byproducts by fermentation
von: Fatih Tornuk, et al.
Veröffentlicht: (2025)

Exploring Salicornia species as potential health‐promoting food: chemical fingerprinting and assessment of their bioactivities
von: Emily Cioni, et al.
Veröffentlicht: (2026)

Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation
von: Jiana Tan, et al.
Veröffentlicht: (2025)

A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition
von: Great Iruoghene Edo, et al.
Veröffentlicht: (2024)

Untargeted metabolomics combined with bioassay reveals changes in metabolic profiles and critical bioactive compounds during the fermentation process of sojae semen praeparatum
von: Bin Wang, et al.
Veröffentlicht: (2025)

Functional and probiotic properties of freeze‐dried fermented milk with Lactobacillus sp. H7 , Bifidobacterium lactis Bb‐12 and blackberry bioactives
von: Paola Valente Rodrigues, et al.
Veröffentlicht: (2026)

N ‐Lactoyl amino acids in fermented foods: occurrence, biosynthesis, and flavor enhancement mechanisms
von: Jun Li, et al.
Veröffentlicht: (2026)

An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
von: Jiankang Zhou, et al.
Veröffentlicht: (2024)

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract
von: Shimei Zhang, et al.
Veröffentlicht: (2024)

Probiotic fermentation of soybeans and use of fermented soy in cookies
von: Xin Chen, et al.
Veröffentlicht: (2025)

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC ‐ ESI ‐ TQD ‐ MS / MS analysis
von: Paulo Berni, et al.
Veröffentlicht: (2026)

Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze–thaw cycles
von: Dongdong Xie, et al.
Veröffentlicht: (2026)

Sleep‐enhancing activity of fermented pea protein hydrolysate with enhanced GABA content by Lactobacillus brevisSYLB 0016 fermentation
von: Hyeon Deok Kim, et al.
Veröffentlicht: (2025)

Untargeted metabolomics‐based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potential
von: Mital Kaneria, et al.
Veröffentlicht: (2024)

Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion
von: Jinping Wang, et al.
Veröffentlicht: (2024)

Biological activities and bioactive constituents of Flammulina velutipes : An updated systematic review
von: Rıdvan Özgen, et al.
Veröffentlicht: (2026)

Functionalized xanthohumol nanoemulsion: fabrication, characterization and bioavailability enhancement of bioactive compounds
von: Lifen Zhang, et al.
Veröffentlicht: (2024)

Effects of blanching combined with drying on polyphenolic compounds and bioactivity in Lilium lancifolium
von: Hong Quan, et al.
Veröffentlicht: (2026)

Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
von: Kamarisima, et al.
Veröffentlicht: (2025)

Phytochemical profiling and bioactivity assessment of underutilized Symphytum species in comparison with Symphytum officinale
von: Simon Vlad Luca, et al.
Veröffentlicht: (2024)

Preparation and structural characteristics of polysaccharides from loquat peel waste, and their preliminary bioactivities
von: Dan Liu, et al.
Veröffentlicht: (2024)

Effect of buffer pH on methane production and fermentation characteristics of three forages tested in vitro
von: Maria M. Della Rosa, et al.
Veröffentlicht: (2024)

UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity
von: Peyman Ebrahimi, et al.
Veröffentlicht: (2024)

Effects of biological fertilizers on physiological traits and bioactive compounds in saffron (Crocus sativus L.)
von: Shima Abdoshah, et al.
Veröffentlicht: (2024)

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice
von: Awadhesh Kumar, et al.
Veröffentlicht: (2024)

Dose–response effects of dietary inclusion of agro‐industrial by‐products on in vitro ruminal fermentation and methane production
von: Benchu Xue, et al.
Veröffentlicht: (2025)

Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
von: Shufan Xie, et al.
Veröffentlicht: (2025)

Exploring wheat and pulse protein fractionation: techniques and applications in sustainable food systems
von: Ishika Jain, et al.
Veröffentlicht: (2026)

Enhancing sweet cherry quality: magnesium and potassium applications increase bioactive compounds and antioxidant activity
von: Marlene Santos, et al.
Veröffentlicht: (2025)

Drying of Xanthosoma sagittifoliumSchott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds
von: Otávio Maticoli Ferreira, et al.
Veröffentlicht: (2025)

Enhancing avocado puree with encapsulated tomato by‐products. Effect of processing methods in the bioactive quality retention
von: Laleh Mozafari, et al.
Veröffentlicht: (2025)

In vitro and in vivo effects of Centella asiatica on intestinal inflammatory models and identification of its bioactive components
von: Hyun Young Shin, et al.
Veröffentlicht: (2025)

Metabolomics analysis of bioactive compositions of Michelia macclurei Dany and its antioxidant and enzyme inhibitory activities
von: Shixiang Chen, et al.
Veröffentlicht: (2024)

Impact of calcium‐reinforcement on stability, bioavailability, and bioactivity of quercetin‐loaded zein/alginate‐pectin nanoparticles
von: Wan Li, et al.
Veröffentlicht: (2024)

Impact of pretreatment with dielectric barrier discharge plasma on the drying characteristics and bioactive compounds of jackfruit slices
von: Weerasak Seelarat, et al.
Veröffentlicht: (2024)

Bixa orellana (Bixaceae) seeds as a potential source of bioactive compounds for modulating postprandial hyperglycemia
von: Jonatan Jafet Uuh Narvaez, et al.
Veröffentlicht: (2024)