Results 201 to 210 of about 163,606 (250)

Food fermentation: an overview of current fermenting processes in traditionally fermented and consumed foods

2021
La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël, Koffi, Louis Ban, Ouattara, Gnénékidou Honoré   +2 more
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Functional Genomics for Food Fermentation Processes

Annual Review of Food Science and Technology, 2010
This review describes recent scientific and technological drivers of food fermentation research. In addition, a number of practical implications of the results of this development will be highlighted. The first part of the manuscript elaborates on the message that genome sequence information gives us an unprecedented view on the biodiversity of ...
E J, Smid, J, Hugenholtz
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Solid State Fermentation in Food Processing

International Journal of Food Engineering, 2012
Abstract Agro processing industry generates substantial quantities of waste materials which cause serious environmental pollution throughout the year. Solid state fermentation (SSF) process offers great potential to utilize these waste materials to manufacture several important products such as enzymes, organic acids, alcohols, pigments,
Gargi Ghoshal, Santanu Basu, US Shivhare
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African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

International Journal of Food Microbiology, 2022
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the fermentation processes that are used in food production. For
Felicitas, Pswarayi, Michael, Gänzle
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High Pressure Processing for Food Fermentation

2016
Changing lifestyles and modernization has resulted in growing consumer demand for food commodities with superior quality attributes. The emergence of “non-thermal” processing techniques, which have a limited impact on nutritional and sensory properties of food, has been a major breakthrough in the food sector. There are many innovative techniques which
Jincy M. George, Navin K. Rastogi
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The need for process optimization of African fermented foods and beverages

International Journal of Food Microbiology, 1993
Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation.
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Fermentation Processes Engineering in the Food Industry

2013
Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients Dimitris Charalampopoulos and Colin Webb Isolation, Improvement, and Preservation of Microbial Cultures Syed G. Dastager Physical and Chemical Factors Affecting Fermentation in Food Processing Antonella Amore and Vincenza Faraco Upstream Operations of ...
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Immobilization of Microbial Cells in Food Fermentation Processes

Food and Bioprocess Technology, 2010
The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues.
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Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation

2014
Fermentation has been used as a method of food preservation for millennia. Some modern food fermentations are still initiated using the indigenous bacterial micro-flora of the raw substrate, also referred to as spontaneous fermentation. From the nutrient-rich environments to extreme environments such as the human digestive tract or deep-ocean thermal ...
Moineau, Sylvain, Labrie, Simon
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Encapsulation in Food Processing and Fermentation

2022
Steva Lević, Viktor Nedović, Branko Bugarski   +2 more
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