The emphasis on healthy nutrition is gaining a forefront place in current biomedical
sciences. Nutritional deficiencies and imbalances have been widely demonstrated to be …

Background Pollen presents significant potential as a food and health supplement.
However, the direct inclusion of raw pollen in food products faces challenges, including …

Intestinal barrier integrity is essential for normal nutrient digestion and absorption and
disease resistance. This study aims to investigate how fermentation affects the ameliorative …

Phenolamides (PAs) are important secondary metabolites present in plants with multiple
bioactivities. This study aims to comprehensively identify and characterize PAs in tea …

Camellia bee pollen (CBP) is a major kind of bee product which is collected by honeybees
from tea tree (Camellia sinensis L.) flowers and agglutinated into pellets via oral secretion …

Co-culture fermentation is a novel technology for enhancing fermentation quality and
promoting gamma-aminobutyric acid (GABA) yield. The purpose of this study was to …

In this study, soluble dietary fibers (SDFs) were extracted from rape bee pollen using four
methods including acid extraction (AC), alkali extraction (AL), cellulase extraction (CL) and …

Polyamines and their derivatives are ubiquitously present in free or conjugated forms in
various foods from animal, plant, and microbial origins. The current knowledge of free …

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid
profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread …

Microbial fermentation, a widely used food processing technology, enhanced the biological
activity and nutritional profile of raw materials. The impact of fermentation by Bifidobacterium …