[vc_row][vc_column][vc_column_text] Authors  Khosrow Mohammadi y Por Erik Joakim Saris  Abstract  In this research, biofilm parameters are studied while brewing probiotic beer with Saccharomyces cerevisiae var. Boulardii. Among the conclusions that have been reached with this analysis is that during the storage of beer fermented with this probiotic a film formed on the bottle wall that led to a misty appearance of the bottle. The results presented here revealed that...

[vc_row][vc_column][vc_column_text] Authors  Tais Fernanda Borgonovi, Mateus Kawata Salgaço, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Kátia Sivieri, Sabrina Neves Casarotti y Ana Lúcia Barretto Penna.  Abstract  This study has focused on evaluating the effect of fermented milk with and without fruit pulp on the viability of lactic acid bacteria, the composition of the intestinal microbiota (richness, diversity, differential abundance, structure...

[vc_row][vc_column][vc_column_text] Authors  Jiameng Guo, Mei Qi, Hongyu Chen, Chengxu Zhou, Roger Ruan, Xiaojun Yan and Pengfei Cheng.  Abstract  In this research, the distribution characteristics of macroalgae and their unique bioactive applications in food, medicine and environmental remediation are mainly presented. Its functional ingredients and bioactive substances are enhancers in food production or drug development. The utilization of macroalgae resources together with the treatment of waste water and gases would...

[vc_row][vc_column][vc_column_text] Authors  Aasma Asghar, Muhammad Afzaal, Farhana Nosheen, Farhan Saeed, Gulzar Ahmad Nayik, Ammar AL-Farga,Wafa S. Alansari, Areej A. Eskandrani and Ghalia Shamlan.  Abstract  Soy has good nutritional and functional properties, which are essential for human physiology. This research studies the importance and functional use of Okara, a residue from soybean processing industries, which has a different nutrient and phytochemical profile.  Relevance of the article for the Red Tecnomifood  Today, a...

[vc_row][vc_column][vc_column_text] Authors  Shimin Guun, Dong Yang, Chenglong Liu, Wentong Xueun  Abstract  This research describes the role of probiotics in the prevention and treatment of different food allergies.  Relevance of the article for the Red Tecnomifood  Food allergy is defined as an adverse reaction caused by specific immune mechanisms due to exposure to specific food ingredients. There is a global increase in the prevalence of food allergy. At present, there are many...

[vc_row][vc_column][vc_column_text] Authors  C.M. Duarte, M.C. Nunes, P. Gojard, C. Dias, J. Ferreira, C. Prista, P. Noronha, I. Sousa.  Abstract  The research evaluates the decrease in the "grain" flavor and the content of raffinose, stachyose and verbascose in the production of legume beverages in the European Union; in addition to the best conditions for lactic fermentation of beverages towards yogurts made from chickpeas and lupins, with rheological properties similar to...

[vc_row][vc_column][vc_column_text] Authors  Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, Mohammad Saeed Kharazmi y Seid Mahdi Jafari. This research describes the most recent findings on the capabilities of probiotic yeasts and summarizes their metabolites and mechanisms of action.  Abstract  Probiotic yeasts have great potential due to their positive effects for the prevention and treatment of gastrointestinal infections, type II diabetes, various types of cancer or the adjustment of the intestinal microbiota, among...

[vc_row][vc_column][vc_column_text] Authors  José-Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo. The study focuses on the revaluation of the by-product of the stem as a new fermented functional food, using its native microbiota.  Abstract  In this study, a novel and functional food is presented using vegetable by-products, which were naturally fermented, obtaining a high variety and content of lactic acid bacteria, and bioactive compounds such as glucosinolates and phenolic...

[vc_row][vc_column][vc_column_text] Authors  Thiécla Katiane Osvaldt y Joao Paulo Fabi  Abstract  Anthocyanins are a group of phenolic compounds responsible for the pigmentation of various plants and their regular consumption is associated with a lower risk of suffering from some diseases. However, the application of anthocyanins in food represents a challenge due to their molecular instability. This study focuses on seeing the feasibility of the encapsulation of anthocyanins in nanostructures to...

[vc_row][vc_column][vc_column_text] Authors  Iara Ferreira, Dirceu de Sousa Melo, Aline Galvao Tavares, Hugo Calixto, Bianca Beatriz Torres, Cintia Lacerda, Marciana Magnani, Disney Ribeiro y Rosane Freitas  Abstract  The mixture of yeasts with probiotic potential with the bacterium L.plantarum has shown to be a promising treatment to produce a plant-based probiotic fermented beverage.  Relevance of the article for the Red Tecnomifood  Consumers are increasingly looking for more healthy and functional foods. This research...