Results 11 to 20 of about 3,872,471 (286)

Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate

Foods
This study aims to screen out high-yield protease lactic acid bacteria (LAB) from cheese and analyze the flavor and functional characteristics of their fermentation of corn protein hydrolysate (CPH).
Shanzi Cong, Meng Sun, Yujia Cao, Hongji Zhao, Jingyi Sun, Guanlong Li, Xiaolan Liu, Nan Hu   +7 more
doaj   +4 more sources

FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread] [PDF]

Jurnal Teknologi & Industri Hasil Pertanian, 2016
The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.
Sri Setyani, Neti Yuliana, Siti Maesari
doaj   +2 more sources

Evaluation of corn-fermented protein as a dietary ingredient in extruded dog and cat diets. [PDF]

Transl Anim Sci, 2023
Abstract Most pet foods utilize traditional ingredients like corn, wheat, and soy. These ingredients and other grains, such as distillers dried grains (DDG), have been used by the pet food industry. Corn-fermented protein (CFP) is a nutrient-dense enhancement on DDG but has not been evaluated in pet food.
Smith SC, Aldrich CG.
europepmc   +3 more sources

Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter

Foods
Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao.
Qianhui Yang, Yingguo Lyu, Zhenhua Wu, Xueqin Li, Kunlun Liu   +4 more
doaj   +2 more sources

Diet production and utilization of corn fermented protein compared to traditional yeast in healthy adult cats. [PDF]

J Anim Sci, 2023
Abstract The inclusion of yeast in pet food can provide health benefits and increase palatability. Corn fermented protein is a co-product from ethanol production which contains approximately 20% to 25% yeast. The objective of this study was to determine the effects of the yeast in CFP on diet production and utilization when fed to ...
Kilburn-Kappeler LR, Paulk CB, Aldrich CG.   +2 more
europepmc   +3 more sources

Evaluation of corn fermented protein on the fecal microbiome of cats. [PDF]

J Anim Sci
Abstract Co-products from the ethanol industry, such as distillers dried grains with solubles (DDGS), can provide alternative protein sources for pet food. Corn fermented protein (CFP) is produced using postfermentation technology to split the protein and yeast from fiber prior to drying.
Kilburn-Kappeler LR, Doerksen T, Lu A, Palinski RM, Lu N, Aldrich CG.   +5 more
europepmc   +3 more sources

KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extract]

Jurnal Teknologi dan Industri Pangan, 2010
The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products.
Hartati Chairunnisa*, Wendry Setiyadi Putranto, Stefanus Jemianus Lepa   +2 more
doaj   +1 more source

Evaluation of Corn Protein Source on Feed Intake Preference in Nursery Pigs [PDF]

, 2022
A total of 180 pigs (241 × 600, DNA; initially 17.0 ±1.6 lb) were used to determine feed intake preference from various corn protein sources. A series of 5-day preference trials were used with two diets offered within each comparison with feeder location
Jason C. Woodworth, Tokach, Mike D., Goodband, Robert D., Jordan T. Gebhardt, Ethan B. Stas, Woodworth, Jason C., Gebhardt, Jordan T., DeRouchey, Joel M., Stas, Ethan B., Joel M. DeRouchey, Robert D. Goodband, Mike D. Tokach   +11 more
core   +1 more source

Fermentation Methods for Protein Enrichment of Cassava and Corn with Candida tropicalis [PDF]

Applied and Environmental Microbiology, 1980
Candida tropicalis grows on soluble starch, corn, and cassava powders without requiring that these substrates be previously hydrolyzed. C. tropicalis possesses the enzyme needed to hydrolyze starch, namely, an α-amylase. That property has been used to develop a fermentation process whereby C.
E, Azoulay, F, Jouanneau, J C, Bertrand, A, Raphael, J, Janssens, J M, Lebeault   +5 more
openaire   +2 more sources

Analysis of Crude Fiber and Crude Protein Fermented Corn Cob for Animal Feed

Scientechno: Journal of Science and Technology, 2023
Low productivity of ruminants due to many factors and one of them is lack of feed ingredients in quality and sustainable in quantity. One of sources can be an alternative feed ingredients that containing fibers as a substitute of grass is corn cobs which becoming other earnings of corn farmers.
Ilham Ahmad, Subhan Effendi, Morse Kathryn, Woolnough Cale   +3 more
openaire   +1 more source