Results 261 to 270 of about 50,217 (307)

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
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Solid State Fermentation in Food Processing: Advances in Reactor Design and Novel Applications

2021
Fil: 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, Rivas, Franco Paolo, Garro, Oscar Alfredo   +2 more
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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
openaire   +2 more sources

Application of Data Processing Analysis in Microbial Identification of Fermented Food

2021
Food 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
openaire   +1 more source

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.
openaire   +1 more source

Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management

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
openaire   +1 more source

Changes in cassava toxicity during processing into gari and ijapu—two fermented food products

Food Additives and Contaminants, 1992
Grated 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
openaire   +2 more sources