Results 21 to 30 of about 163,606 (250)
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium [PDF]
E3S Web of Conferences, 2021 Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich ...
Lu Zhixin +4 more
doaj +1 more source
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
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Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information [PDF]
BIO Web of ConferencesThe article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production.
Krotova Olga +5 more
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MAKANAN ETNIK MELAYU: TEMPOYAK
Jurnal Antropologi: Isu-Isu Sosial Budaya, 2018 Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in
Amanda Haruminori +2 more
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Open Life Sciences, 2021 Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones.
Xia Guanghui +3 more
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Applied Biosciences, 2023 The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review.
Thomas P. West
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Phase-Dynamic Analysis of the Food Fermentation Process
Food Industry, 2022 There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium.
Petr A. Lisin, Anna A. Makarova
openaire +1 more source
Fermentation, 2021 Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth.
Francisco J. Martí-Quijal +5 more
doaj +1 more source