Results 61 to 70 of about 6,171 (195)
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Jurnal Veteriner, 2015 A study was carried out to evaluate the efficacy of Baker’s yeast (Saccharomyces cereviciae) to enhancenonspecific immune response and growth of Nile tilapia fish (Oreochromis niloticus).
Henky Manoppo, Magdalena EF Kolopita
doaj
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
Food Technology and Biotechnology, 2005 L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram ...
Mohammad Altaf +2 more
doaj
Modelling of Baker’s Yeast Production
International Journal of Secondary Metabolite, 2017 In the present work, parametric models for the control of bioreactor temperature have been applied. Various order discrete time model parameters were evaluated theoretically and experimentally.
Havva Boyacıoğlu +2 more
doaj +1 more source
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Autolysis of Bakers' Yeast [PDF]
Applied Microbiology, 1954 D C, VOSTI, M A, JOSLYN
openaire +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source