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Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +4 more sources
DEVELOPMENT OF VIRTUAL EVENT MARKETING [PDF]
, 2001 In the last few years the Pichia pastoris expression system has been gaining more and more interest for the expression of recombinant proteins. Many groups have employed fermentation technology in their investigations because the system is fairly easy to
Emde, F. +5 more
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Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa
Fermentation, 2021 Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and ...
F. Melini, Valentina Melini
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
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
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Microbial community and metabolic function analysis of cigar tobacco leaves during fermentation
MicrobiologyOpen, 2021 Cigar tobacco leaves (CTLs) contain abundant bacteria and fungi that are vital to leaf quality during fermentation. In this study, artificial fermentation was used for the fermentation of CTLs since it was more controllable and efficient than natural ...
Fang Liu +6 more
semanticscholar +1 more source
Foods, 2023 The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic ...
Maret Andreson +5 more
doaj +1 more source
Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]
, 2019 The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta) +4 more
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