Results 301 to 310 of about 160,357 (349)
Some of the next articles are maybe not open access.
Solid State Fermentation in Food Processing
International Journal of Food Engineering, 2012Abstract 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,
Santanu Basu +2 more
openaire +2 more sources
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 ...
Christian Larroche +2 more
openaire +2 more sources
2020
Since the dawn of civilization the use of fermented foods has been treated as an integral part of our food habit. The traditional fermented foods have been prepared using indigenous technology and are popularized across the globe. Several dairy and nondairy fermented foods have been placed in human diet chart to overcome the nutritional scarcity ...
Amit Kumar Mandal, Sudip Some
openaire +2 more sources
Since the dawn of civilization the use of fermented foods has been treated as an integral part of our food habit. The traditional fermented foods have been prepared using indigenous technology and are popularized across the globe. Several dairy and nondairy fermented foods have been placed in human diet chart to overcome the nutritional scarcity ...
Amit Kumar Mandal, Sudip Some
openaire +2 more sources
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 +2 more
openaire +1 more source
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 +2 more
openaire +1 more source
International Journal of Food Microbiology, 2022
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the fermentation processes that are used in food production. For
Felicitas, Pswarayi, Michael, Gänzle
openaire +2 more sources
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the fermentation processes that are used in food production. For
Felicitas, Pswarayi, Michael, Gänzle
openaire +2 more sources
High Pressure Processing for Food Fermentation
2016Changing lifestyles and modernization has resulted in growing consumer demand for food commodities with superior quality attributes. The emergence of “non-thermal” processing techniques, which have a limited impact on nutritional and sensory properties of food, has been a major breakthrough in the food sector. There are many innovative techniques which
Jincy M. George +3 more
openaire +2 more sources
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.
openaire +2 more sources
The need for process optimization of African fermented foods and beverages
International Journal of Food Microbiology, 1993Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation.
openaire +3 more sources
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 +2 more
openaire +2 more sources
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 +2 more
openaire +2 more sources
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
openaire +3 more sources