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Asian Journal of Research in Chemistry, 2017
Microbial fermentation is the simple and economical way of improving the nutritional quality of fermented foods. Cereals and pulses based fermented foods are consumed as essential part human diet, because of its minerals contents like calcium, magnesium, zinc, iron, sodium and potassium. Present study mainly focused on selected fermented foods majority
Amisha Somvanshi +2 more
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Microbial fermentation is the simple and economical way of improving the nutritional quality of fermented foods. Cereals and pulses based fermented foods are consumed as essential part human diet, because of its minerals contents like calcium, magnesium, zinc, iron, sodium and potassium. Present study mainly focused on selected fermented foods majority
Amisha Somvanshi +2 more
openaire +1 more source
Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation
2014Fermentation 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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Production of Enzymes for Food Processing by Solid State Fermentation
1994When Aspergillus oryzae was cultivated by the solid state fermentation (SSF) using a fluidized bed fermentor, the oxygen uptake rate per the weight of the fermented matter was higher than that in the stationary culture. The dry cell mass per the weight of the fermented bran in the fluidized bed culture was about 3-fold higher than that in the ...
Masayuki Taniguchi +2 more
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Application of HPP in food fermentation processes
2020Patrícia Vieira +4 more
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Food fermentations: NIR spectroscopy as a tool for process analytical technology
Fermentation is a cornerstone of the food system, offering several benefits in nutrition, food safety, sustainability, and sensory quality. Historically rooted in food preservation and cultural practices, fermentation has evolved into a dynamic biotechnological tool, spanning diverse applications from dairy, meat, vegetable, and plant-based foods to by-Alamprese, Cristina, Grassi, Silvia
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Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
Processes, 2021Pedro Monteiro +2 more
exaly
Fermentations in World Food Processing
Comprehensive Reviews in Food Science and Food Safety, 2002openaire +2 more sources
Production of food additives by fermentation processes
Journal of Biotechnology, 2008Jian Chen +3 more
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