Showing 1 - 9 results of 9 for search 'INNOVATIVE FOOD PRODUCTS', query time: 0.62s Refine Results
  1. 1
    A Mini Review on Antidiabetic Properties of Fermented Foods
    Subjects: “...fermented foods...”
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    Article
  2. 2
    Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review
    Subjects: “...fermented foods...”
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    Article
  3. 3
    Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials
    Subjects: “...fermented food...”
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    Article
  4. 4
    Antihyperglycemic effect of rice husk derived xylooligosaccharides in high‐fat diet and low‐dose streptozotocin‐induced type 2 diabetic rat model
    “...Food Science & Nutrition...”
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    Article
  5. 5
    <i>Lactobacillus plantarum</i> SK15 as a Starter Culture for Prevention of Biogenic Amine Accumulation in Fermented Beverage Containing <i>Hericium erinaceus</i> Mushroom
    “... amine production, such as putrescine (PUT) and spermidine (SPD), during the fermented mushroom beverage...”
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  6. 6
    Cell-free supernatants from cultures of lactic acid bacteria isolated from fermented grape as biocontrol against Salmonella Typhi and Salmonella Typhimurium virulence via autoinducer-2 and biofilm interference
    “..., and they are mostly found in animal source foods (ASF). The inappropriate use of antibiotics enhances the possibility...”
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    Article
  7. 7
    Anti-Streptococcus mutans and anti-biofilm activities of dextranase and its encapsulation in alginate beads for application in toothpaste
    “... in the product; therefore, encapsulation is an attractive way to increase the stability of this enzyme. Methods...”
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    Article
  8. 8
    Optimization of alkaline pretreatment and enzymatic hydrolysis for the extraction of xylooligosaccharide from rice husk
    “... can be a sustainable source of xylooligosaccharide (XOS). The current study deals with the production...”
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    Article
  9. 9
    A Review of the Role of Green Tea (<i>Camellia sinensis</i>) in Antiphotoaging, Stress Resistance, Neuroprotection, and Autophagy
    “... absorption of energy by biomolecules, or indirectly, by increased production of reactive oxygen species (ROS...”
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    Article
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