Results 181 to 190 of about 163,606 (250)

Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat. [PDF]

NPJ Sci Food
Yu H, Qu C, Peng P, Xian M, Guo Z, Mutethya E, Xiao J.   +6 more
europepmc   +1 more source

Fungi, bacteria, and chemical components in the fermentation process of various maturity levels of drumstick trees (Moringa oleifera Lam.) in making tempeh, a fermented soybean food

Rostiati Rahmatu, Theresia Ayu Isabella, Muhd. Nur Sangadji Anthon Monde, Amelia Noviyanti   +3 more
openalex   +1 more source

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Bacillus licheniformis</i> strain TTME 6280 KY. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Lunardi S, Liu Y.   +16 more
europepmc   +1 more source

Advancements in Microbial Applications for Sustainable Food Production. [PDF]

Foods
Vermelho AB, Cardoso VDS, Domingos LTS, Akamine IT, Amenu B, Osei BK, Neves Junior A.   +6 more
europepmc   +1 more source

Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]

Foods
Bertuci ML, Bis Souza CV, Alves CA, Todorov SD, Penna ALB, Barretto ACDS.   +5 more
europepmc   +1 more source

Pea Protein Isolates: From Extraction to Functionality. [PDF]

Molecules
Harasym J, Paroń O, Pejcz E.
europepmc   +1 more source

Lactic acid bacteria in the meat industry: flavor, function, and food safety. [PDF]

Front Microbiol
Sivamaruthi BS, Kesika P, Rafeek SBS, Sivakumar K, Ramasamy SP, Chaiaysut C, Fukngoen P, Alagarsamy K.   +7 more
europepmc   +1 more source

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain CCTCC M 2023118. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Multari S, Precup G, Liu Y.   +17 more
europepmc   +1 more source

A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process

Ao Zhang, Y Liu, Chao Yu, Mengting Yu, Yang Xu, Bingning Gao, Chenyu Yang, Jianye Xia, Yu Zheng, Jia Song, M. R. Wang   +10 more
openalex   +1 more source

Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]

Gels
Codină GG, Dabija A.
europepmc   +1 more source