Results 241 to 250 of about 168,397 (285)
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Solid State Fermentation in Food Processing: Advances in Reactor Design and Novel Applications
2021Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Investigaciones En Procesos Tecnologicos Avanzados. - Universidad Nacional del Chaco Austral.
Garro, Marisa Selva +2 more
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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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Application of Data Processing Analysis in Microbial Identification of Fermented Food
2021Food fermentation is one of the traditional food processing and preservation methods. With the biological function of beneficial microorganisms and their enzymes, the nutrients in food are decomposed and transformed into the unique flavor and nutrients that food raw materials are not endowed with before fermentation. If there is a lack of understanding
Yan-chun Ruan, Ning-hai Liu
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Immobilization of Microbial Cells in Food Fermentation Processes
Food and Bioprocess Technology, 2010The 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
2013Applications 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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2020
In the present study, we evaluated the nutritional parameters of pearl millet to develop a special dish named as pearl millet weaning food. This is hypothesized that the addition of curd culture to pearl millet weaning food may enhance its flavor and digestibility and improves its palatability.
Pragya Mishra, Latha Sabikhi
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In the present study, we evaluated the nutritional parameters of pearl millet to develop a special dish named as pearl millet weaning food. This is hypothesized that the addition of curd culture to pearl millet weaning food may enhance its flavor and digestibility and improves its palatability.
Pragya Mishra, Latha Sabikhi
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Changes in cassava toxicity during processing into gari and ijapu—two fermented food products
Food Additives and Contaminants, 1992Grated cassava to which tap water was added at levels of 25%, 50% and 75% (v/w) was held at 30 degrees C, 40 degrees C or 50 degrees C and examined over a 6 h period for cyanide content, pH and titratable acidity (TTA). During the come-up time, i.e. the time between addition of water and attainment of desired holding temperature (between 14 and 47 min),
T G, Sokari, P S, Karibo
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Fermented Foods in School Meals: Upgrading Traditional Processing of Mahewu
Fermentation: An Ancient Solution for Modern ChallengesIntegrating fermented cereals like mahewu into school meals is a cost-effective strategy to enhance nutrition and health outcomes, particularly in resource-constrained settings.
Sakile Kudita +2 more
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Sourdough fermentation of wheat fractions rich in fibres before their use in processed food
Journal of the Science of Food and Agriculture, 2007AbstractFibre‐rich fractions of wheat are an important source of minerals but also contain considerable amounts of phytic acid, known to impair mineral absorption. This study explores the efficiency of wheat bran sourdough fermentation on phytate hydrolysis and mineral solubility, in comparison with whole‐wheat flour.
Lioger, Delphine +3 more
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Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
International Journal of Gastronomy and Food Science, 2022Oscar Zannou +8 more
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