Results 261 to 270 of about 114,906,571 (305)

Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods

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, Anjali Patel, Ruby Jalgaonwala   +2 more
openaire   +1 more source

Encapsulation in Food Processing and Fermentation

2022
Steva Lević, Viktor Nedović, Branko Bugarski   +2 more
openaire   +1 more source

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

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Processes, 2021
Diana Pacheco, Silvia Lomartire, Marques J C   +2 more
exaly  

Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

Critical Reviews in Food Science and Nutrition, 2023
Rong Tsao, Yoshinori Mine, Joy Roasa
exaly  

Fermentations in World Food Processing

Comprehensive Reviews in Food Science and Food Safety, 2002
openaire   +2 more sources

Application of HPP in food fermentation processes

2020
Patrícia Vieira, Catarina Ribeiro, Carlos A. Pinto, Jorge A. Saraiva, Francisco J. Barba   +4 more
openaire   +1 more source

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
openaire   +2 more sources

Production of food additives by fermentation processes

Journal of Biotechnology, 2008
Jian Chen, Dongxu Zhang, Liming Liu, Guocheng Du   +3 more
openaire   +1 more source

Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens

Critical Reviews in Food Science and Nutrition, 2021
Jin Wang, Xin Dong
exaly