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Zilia Y. Muñoz-Ramírez, Román González-Escobedo, Graciela D. Avila-Quezada, Obed Ramírez-Sánchez, Victor M. Higareda-Alvear, Emiliano Zapata-Chávez, Alejandra Borrego-Loya and Laila N. Muñoz-Castellanos
The rhizosphere is a dynamic and highly interactive habitat where diverse microbial communities are established, and it plays crucial roles in plant health and disease dynamics. In this study, microbial communities and functional profiles in the rhizosph...
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Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu and Tim Young
This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in a...
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Andrzej Baryga, Rafal Ziobro, Dorota Gumul, Justyna Rosicka-Kaczmarek and Karolina Miskiewicz
High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. They are used mostly in dried form, which is microbiologically stable and allows their storage throughout a longer pe...
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David Bazié, Crépin Ibingou Dibala, Clarisse Pulcherie Kondombo, Mamounata Diao, Kiessoun Konaté, Hemayoro Sama, Adéchola Pierre Polycarpe Kayodé and Mamoudou H. Dicko
(1) Background: Sorghum (Sorghum bicolor (L.) Moench) is a staple food cereal for most of the rural populations in sub-Saharan Africa. In Burkina Faso, a great diversity of sorghum cultivar is cultivated, but its nutritional potential still needs to be a...
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Dimitrios Kanelis, Vasilios Liolios, Chrysoula Tananaki and Maria-Anna Rodopoulou
The higher demand for honey from consumers, combined with its limited availability, has led to different types of honey adulteration, causing substantial economic as well as negative impacts on consumers? nutrition and health. Therefore, a need has emerg...
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Zeinab A. Shedeed, Saly Gheda, Sara Elsanadily, Khadiga Alharbi and Mohamed E. H. Osman
Cyanobacteria can play an important role in sustainable agriculture by improving crop growth and production, as well as environmental quality. The current study was conducted to evaluate the role of Spirulina platensis extract in the improvement of growt...
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Marta V. Freitas, Leonardo G. Inácio, Mendelson Martins, Clélia Afonso, Leonel Pereira and Teresa Mouga
Macroalgae have been regarded as a natural food source since ancient times, their nutritional value being not only proven by recent studies, but also triggering further in-depth research efforts on the matter. The present study aims to provide an insight...
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Silvia Lisciani, Loretta Gambelli, Alessandra Durazzo, Stefania Marconi, Emanuela Camilli, Cecilia Rossetti, Paolo Gabrielli, Altero Aguzzi, Olindo Temperini and Luisa Marletta
Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the...
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Ramganesh Selvarajan, Tamás Felföldi, Tamás Tauber, Elumalai Sanniyasi, Timothy Sibanda and Memory Tekere
Microalgae are photosynthetic microorganisms that can produce lipids, proteins and carbohydrates in large amounts and within short periods of time and these can be processed into both biofuels and other useful commercial products. Due to this reason micr...
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Cláudia Leite Munhoz, Rita de Cássia Avellaneda Guimarães, Vanessa Tais Nozaki, Eliana Janet Sanjinez-Argandoña, Priscila Aiko Hiane, Maria Lígia Rodrigues Macedo
Pág. 553 - 560
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp ...
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