Results 221 to 230 of about 54,681 (271)

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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Novel food processing techniques and application for fermented foods

2023
The food industry is one of the largest industries in the globe with a constant desire to meet and surpass its market demand for safe, healthy, preservative-free, and high-quality food products. The quality and safety of fermented foods continue to pose a serious threat to food industries.
Olatunde, Oladipupo Odunayo, Bandara, Nandika, Coker, Oluwafemi Jeremiah, Ajayi, Feyisola Fisayo, Ademola, Oluwatoyin Motunrayo, Akinmosin, Bisola Omawumi, Kupoluyi, Abiodun Olajumoke, Olajide, Atinuke Motunrayo, Owolabi, Iyiola Oluwakemi, Petchkongkaew, Awanwee, Olukomaiya, Oladapo Oluwaseye, Fadimu, Gbemisola Jamiu   +11 more
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FOOD FERMENTATION AS A BIOTECHNOLOGICAL PROCESS

2023
Biotechnology produces goods that improve human existence by utilizing biological systems, including microbes. Food fermentation, a well-known technique in biotechnology, helps preserve food by fostering an environment where helpful microbes outcompete dangerous diseases.
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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 ...
Gargi Ghoshal, Santanu Basu, US Shivhare
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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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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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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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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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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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