In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages.
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DOI: 10.1016/j.foodres.2017.09.040
Abstract: The aim of this study was to evaluate the anti-hyperglycemic and antioxidant effects of oak leaves infusions and fermented beverages from Quercus convallata and Q. arizonica in vitro and in vivo. Female C57BL/6 mice fed… read more here.
Keywords: fermented beverages; hyperglycemic antioxidant; oak leaves; leaves infusions ... See more keywords
Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches.
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DOI: 10.1016/j.foodres.2020.109307
Abstract: Preservation of food through fermentation is an ancient practice that, besides extending produce shelf-life, has represented a significant source of nutrients and health-promoting compounds in the human diet throughout history. Traditional fermented beverages are an… read more here.
Keywords: fermented beverages; traditional fermented; biotechnological nutritional; fermentation ... See more keywords
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
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DOI: 10.1016/j.ijgfs.2021.100375
Abstract: Abstract Sprouted grains are being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. The germination conditions are decisive for ensuring sprouts quality… read more here.
Keywords: baking flours; sprouted wheat; wheat; sprouted grains ... See more keywords
Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages
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DOI: 10.1016/j.lwt.2020.109713
Abstract: Abstract Various fermented beverages have been produced and consumed across the world. Many of the low alcoholic traditional fermented beverages are valued for their nutritional values, safety and means of livelihood. The objective of this… read more here.
Keywords: fermented beverages; traditional fermented; selected ethiopian; physicochemical proximate ... See more keywords
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES
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DOI: 10.15673/fst.v14i4.1892
Abstract: Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as… read more here.
Keywords: agat; rice; gluten free; fermented beverages ... See more keywords
[Technological features of fermented beverages production using kombucha].
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DOI: 10.33029/0042-8833-2022-91-4-115-120
Abstract: Kombucha is a beverage made by fermenting sweetened brewed tea (substrate) by symbiotic culture of yeast and bacteria. Numerous researches on optimization of fermentation process, determination of the influence of technological factors on physical and… read more here.
Keywords: production; fermentation; technological features; process ... See more keywords
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat
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DOI: 10.3390/foods10030613
Abstract: The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high… read more here.
Keywords: fermented beverages; rice barley; red rice; buckwheat ... See more keywords
Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape
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DOI: 10.3390/foods10102390
Abstract: Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but… read more here.
Keywords: fermented beverages; information; research; traditional fermented ... See more keywords