|
Koso (drink)
Koso, known in Japan as is a Japanese fermented drink made by fermenting raw materials such as fruits and vegetables. The fermentation process produces enzymes, bacteria and microorganisms from the ingredients. "Koso" means "enzyme" in Japanese, but Koso drink is also often simply referred to as Koso. History Koso manufacture and selling began in Japan some 100 years ago. It was utilized as a nutritional supplement for hardworking and undernourished individuals at the time. It is now utilized in daily life for both nutritional and digestive assistance. Manufacturing Vegetables and fruits are mixed with sugar and fermented for several weeks or years by the enzymes contained in the ingredients and the power of yeast and lactic acid bacteria. Effects Koso is claimed to be good for gut flora because it is made using enzymes of bacteria and the action of the microorganisms themselves Koso drinks are good for health for three main reasons. First, the nutrients of the drink ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koso (drink)
Koso, known in Japan as is a Japanese fermented drink made by fermenting raw materials such as fruits and vegetables. The fermentation process produces enzymes, bacteria and microorganisms from the ingredients. "Koso" means "enzyme" in Japanese, but Koso drink is also often simply referred to as Koso. History Koso manufacture and selling began in Japan some 100 years ago. It was utilized as a nutritional supplement for hardworking and undernourished individuals at the time. It is now utilized in daily life for both nutritional and digestive assistance. Manufacturing Vegetables and fruits are mixed with sugar and fermented for several weeks or years by the enzymes contained in the ingredients and the power of yeast and lactic acid bacteria. Effects Koso is claimed to be good for gut flora because it is made using enzymes of bacteria and the action of the microorganisms themselves Koso drinks are good for health for three main reasons. First, the nutrients of the drink ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koso (drink)
Koso, known in Japan as is a Japanese fermented drink made by fermenting raw materials such as fruits and vegetables. The fermentation process produces enzymes, bacteria and microorganisms from the ingredients. "Koso" means "enzyme" in Japanese, but Koso drink is also often simply referred to as Koso. History Koso manufacture and selling began in Japan some 100 years ago. It was utilized as a nutritional supplement for hardworking and undernourished individuals at the time. It is now utilized in daily life for both nutritional and digestive assistance. Manufacturing Vegetables and fruits are mixed with sugar and fermented for several weeks or years by the enzymes contained in the ingredients and the power of yeast and lactic acid bacteria. Effects Koso is claimed to be good for gut flora because it is made using enzymes of bacteria and the action of the microorganisms themselves Koso drinks are good for health for three main reasons. First, the nutrients of the drink ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Food
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, hum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Supplement
A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order to increase the quantity of their consumption. The class of nutrient compounds includes vitamins, minerals, fiber, fatty acids, and amino acids. Dietary supplements can also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals can also be a source of supplement ingredients, such as collagen from chickens or fish for example. These are also sold individually and in combination, and may be combined with nutrient ingredients. The European Commission has also established harmonized rules to help insure that food supplements are safe and appropriately labeled. Creating an industry estimated to have a 2020 value of $ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypercholesterolemia
Hypercholesterolemia, also called high cholesterol, is the presence of high levels of cholesterol in the blood. It is a form of hyperlipidemia (high levels of lipids in the blood), hyperlipoproteinemia (high levels of lipoproteins in the blood), and dyslipidemia (any abnormalities of lipid and lipoprotein levels in the blood). Elevated levels of non-HDL cholesterol and LDL in the blood may be a consequence of diet, obesity, inherited (genetic) diseases (such as LDL receptor mutations in familial hypercholesterolemia), or the presence of other diseases such as type 2 diabetes and an underactive thyroid. Cholesterol is one of three major classes of lipids produced and used by all animal cells to form membranes. Plant cells manufacture phytosterols (similar to cholesterol), but in rather small quantities. Cholesterol is the precursor of the steroid hormones and bile acids. Since cholesterol is insoluble in water, it is transported in the blood plasma within protein particles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Of Food And Drug Analysis
The ''Journal of Food and Drug Analysis'' is a quarterly peer-reviewed open-access scientific journal published by the Taiwanese Food and Drug Administration. It contains review and research articles covering food science, pharmacology, and chemical analysis. The journal was established in 1993 and the editor-in-chief is Gow-Chin Yen (National Chung Hsing University). Editors The following persons are or have been editor-in-chief of the journal: Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2022 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as i ... of 3.67. References External links *{{Official website, https://www.jfda-online.com/journal/ English-language journals Quarterly jou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enterobacteria
Enterobacteriaceae is a large family of Gram-negative bacteria. It was first proposed by Rahn in 1936, and now includes over 30 genera and more than 100 species. Its classification above the level of family is still a subject of debate, but one classification places it in the order Enterobacterales of the class Gammaproteobacteria in the phylum Pseudomonadota. In 2016, the description and members of this family were emended based on comparative genomic analyses by Adeolu et al. Enterobacteriaceae includes, along with many harmless symbionts, many of the more familiar pathogens, such as '' Salmonella'', ''Escherichia coli'', ''Klebsiella'', and ''Shigella''. Other disease-causing bacteria in this family include ''Enterobacter'' and '' Citrobacter''. Members of the Enterobacteriaceae can be trivially referred to as enterobacteria or "enteric bacteria",as several members live in the intestines of animals. In fact, the etymology of the family is enterobacterium with the suffix ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microbes
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in older texts. The informal synonym ''microbe'' () comes from μικρός, mikrós, "small" and βίος, bíos, "life". is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Because micr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamins
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an essential micronutrient that an organism needs in small quantities for the proper functioning of its metabolism. Essential nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term ''vitamin'' does not include the three other groups of essential nutrients: minerals, essential fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health organizations list thirteen: vitamin A (as all-''trans''-retinol, all-''trans''- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Digestion
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. Mechanical digestion takes place in the mouth through mastication and in the small intestine through segmentation contractions. In chemical digestion, enzymes break down food into the small molecules the body can use. In the human digestive system, food enters the mouth and mechanical digestion of the food starts by the action of mastication (chewing), a form of mechanical digestion, and the wetting contact o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gut Flora
Gut microbiota, gut microbiome, or gut flora, are the microorganisms, including bacteria, archaea, fungi, and viruses that live in the digestive tracts of animals. The gastrointestinal metagenome is the aggregate of all the genomes of the gut microbiota. The gut is the main location of the human microbiome. The gut microbiota has broad impacts, including effects on colonization, resistance to pathogens, maintaining the intestinal epithelium, metabolizing dietary and pharmaceutical compounds, controlling immune function, and even behavior through the gut–brain axis. The microbial composition of the gut microbiota varies across regions of the digestive tract. The colon contains the highest microbial density recorded in any habitat on Earth, representing between 300 and 1000 different species. Bacteria are the largest and to date, best studied component and 99% of gut bacteria come from about 30 or 40 species. Up to 60% of the dry mass of feces is bacteria. Over 99% of the bac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Fermented Food")
