1,720,983 research outputs found
Microbial metabolic pathways and the “fermented plant foods—human health” axis
Get PDFPlant matrices are widely recognized as valuable sources of several health promoting compounds [...]
Lactic acid fermentation of smoothies and juices
No full textPlant-based beverages produced by controlled fermentation of lactic acid bacteria are the new products meeting to the consumer’s demand for minimally processed foods characterized by high nutritional value, rich flavor and enhanced shelf-life. In these products high proportions of protective substances contained in the raw material are preserved. Moreover, during fermentation, lactic acid bacteria produce additional health-promoting components and allow a better preservation (Di Cagno et al. 2013). Lactic acid bacteria and, more in general, the lactic acid fermentation is considered as one of the most suitable tools to exploit the biogenic/functional potential of plant matrices and to enrich them with bioactive compounds (Gobbetti et al. 2010). Indeed, fermentation by select lactic acid bacteria was largely used to enhance the anti-microbial, antioxidant and immune-modulatory features of several vegetables and fruits as well as of medicinal plants, like Echinacea spp. (Rizzello et al. 2013) as a result of the ingestion of microbial metabolites (biogenic effect). Under optimal processing conditions, microbes contribute to plant functionality through their enzyme portfolio, which promotes the synthesis of various metabolites and/or the release of functional compounds that are cryptic in the raw matrix. Recently, lactic acid bacteria were used to synthesize ?-amino butyric acid (GABA) from grape juice (Di Cagno et al. 2010a). Besides, health benefits from fermentation of plant materials are usually direct, through interaction of ingested live microorganisms with the host (probiotic effect)
Vegetable and Fruit Fermentation by Lactic Acid Bacteria
No full textLactic acid fermentation is considered a technological option to preserve and/or improve the safety, nutritional, sensory, and shelf-life features of vegetables and fruits. The autochthonous microbiota may cause the spontaneous fermentation of several vegetables. In raw vegetables and fruits, lactic acid fermentation may occur spontaneously, when anaerobic conditions, water activity, moisture, salt concentration, and temperature are favorable for the growth of the autochthonous lactic acid bacteria. The main fermented vegetable products include sauerkrauts, kimchi, and pickled cucumbers. Raw fruits and some vegetables possess intrinsic chemical and physical parameters that make them particularly hostile environments for microorganisms. Phenolic compounds are secondary plant metabolites widely spread throughout the plant kingdom. These food components have attracted interest because of their health benefits. The chapter also presents a brief note on the novel probiotics candidates
Fermented Foods: Fermented Vegetables and Other Products
No full textMany fermented traditional plant-based products are manufactured through lactic acid fermentation around the world, at both industrial and household levels. The suitability of vegetables and fruits for the manufacturing of innovative functional products has opened new perspectives. The axis 'fermented foods - human health' is easily conceivable. Fermentation of plant material, as an industrialized and life science-driven technology, may lead to significant changes in health-promoting properties of foods. Understanding the relationship between food, beneficial microorganism, and health is important to improve human well-being
Novel Fermented Fruit and Vegetable-Based Products
No full textExpanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage
No full textVariations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
- …
