Results 51 to 60 of about 19,064 (236)

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation, 2022
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential ...
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios   +8 more
doaj   +1 more source

Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]

, 2012
Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario, Assemat, Sophie, Eskes, Albertus, Garcia Carrion, Luis, Garcia R, Patricia, Guarda, D., Seguine, Edward   +6 more
core  

Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius [PDF]

, 2016
The whole-genome sequence of Bombella intestini LMG 28161(T), an endosymbiotic acetic acid bacterium (AAB) occurring in bumble bees, was determined to investigate the molecular mechanisms underlying its metabolic capabilities.
Borremans, Wim, Cleenwerck, Ilse, De Vuyst, Luc, Illeghems, Koen, Li, Leilei, Smagghe, Guy, Van Kerrebroeck, Simon, Vandamme, Peter   +7 more
core   +4 more sources

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa
Hapsari Titi palupi, Laily Susanti
doaj   +1 more source

Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures [PDF]

BIO Web of Conferences
Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial.
Husna Afifa, Saputra Agatha, Harini Noor, Wahyudi Vritta, Anggriani Rista, Manshur Hanif, Elianarni Dahlia   +6 more
doaj   +1 more source

Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity [PDF]

, 2016
The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp.
Hussain, Norhayati, Mat, Siti Alyani, Mohamad Rojie, M. H., Mohd Daud, Ili Syuhada, Rukayadi, Yaya   +4 more
core   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending [PDF]

, 1999
Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p0.05). More purple bean was found in the Sulawesian beans (78%) compared to the Malaysian beans (4%).
Leow, Min Min
core