Results 231 to 240 of about 168,397 (285)

A comprehensive review of fermentation technologies in food processing: from traditional to cutting edge

Turkish Journal of Agriculture and Forestry
PRAGATI SINGH, NIHARIKA ARYA, SHALINI SHARMA, ANKITA SHARMA, PRASAD RASANE, SUPRIYA SINGH GAUR, SAWINDER KAUR, MAHENDRA GUNJAL, HASAN KILIÇGÜN, JYOTI SINGH   +9 more
openaire   +1 more source

[Effect of fermentation processes used in household food preparation on the degradation of nitrates].

Roczniki Panstwowego Zakladu Higieny, 1988
W, Miśkiewicz, R, Oledzka, F, Chojak, M, Nowotko, G, Pokorska-Lis, B, Skrobisz   +5 more
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

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
openaire   +1 more source

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
openaire   +1 more source

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Critical Reviews in Food Science and Nutrition, 2023
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation ...
Linfeng, Wen, Lixin, Yang, Cong, Chen, Jun, Li, Jiangyan, Fu, Guo, Liu, Qixin, Kan, Chi-Tang, Ho, Qingrong, Huang, Yaqi, Lan, Yong, Cao   +10 more
openaire   +2 more sources