Results 21 to 30 of about 50,217 (307)
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
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Research progress on the diversity of functional microorganisms in Baijiu brewing and their application [PDF]
Zhongguo niangzaoBaijiu is a distilled liquor made by steaming, saccharifying, fermentation and distillation with grain as raw material, Daqu, Xiaoqu and Fuqu as saccharifying starter culture.
XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan
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Fermentation, 2023 Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries.
Emma Neylon +6 more
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Fermentation-enabled wellness foods: A fresh perspective
Food Science and Human Wellness, 2019 Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang +4 more
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Effect of high intensity ultrasound on the milk fermentation by bifidobacteria
Mljekarstvo, 2015 Treating food by ultrasound is a relatively novel food processing method which has been developed in the last two decades. When considering milk processing, ultrasound might be used to reduce the count of harmful microorganisms, and to stimulate the ...
Anamarija Ljubić +2 more
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Technological Properties of Tritordeum Starch
Applied SciencesTritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid.
Wiktor Berski +3 more
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Shipin gongye ke-jiTo investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN +7 more
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Foods, 2021 Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized.
Lihua Liu +5 more
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Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Foods, 2023 Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits,
Fei Ren, Nairu Ji, Yunping Zhu
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Utilization of agro-industrial by-products in Monascus fermentation: a review
Bioresources and Bioprocessing, 2021 The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market.
Ignatius Srianta +7 more
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