Results 51 to 60 of about 1,045,574 (391)
Foods, 2020 Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda +8 more
doaj +1 more source
The complete chloroplast genome of Ishige okamurae
Mitochondrial DNA. Part B. Resources, 2021 Ishige okamurae plays an important role in marine ecosystem and biological resource utilization. The total length of chloroplast genome was 129,988 bp, containing a large single-copy region (LSC, 77,531 bp), a small single-copy region (SSC, 41,795 bp ...
Xixi Wang +3 more
doaj +1 more source
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
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 +8 more
semanticscholar +1 more source
Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk
Frontiers in Microbiology, 2015 The growth of Streptococcus thermophilus ST12 (ST12) in liquid milk, reconstituted from low-heat skim milk powder (RSM) and in RSM with rennet addition (r-RSM) at 40°C was monitored by microcalorimetry.
Irina eStulova +8 more
doaj +1 more source
Research progress on rapeseed green processing technology
Liang you shipin ke-ji, 2020 Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin +6 more
doaj +1 more source
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Liang you shipin ke-ji, 2021 In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin +6 more
doaj +1 more source
Microbial Fermentation of Dietary Protein: An Important Factor in Diet–Microbe–Host Interaction
Microorganisms, 2019 Protein fermentation by gut microbiota contributes significantly to the metabolite pool in the large intestine and may contribute to host amino acid balance.
Natalie E. Diether, B. Willing
semanticscholar +1 more source
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Critical reviews in food science and nutrition, 2021 Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature ...
L. De Vuyst +2 more
semanticscholar +1 more source
Chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801
AMB Express, 2020 The aim of this study was to evaluate the chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801, which had been screened out in our previous work. The results of fermentation revealed that CS1801 can convert the
Tiantian Xu +6 more
doaj +1 more source