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Fermentation Processes Engineering in the Food Industry

2013
Applications 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
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Fermented Foods for Health

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
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African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

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
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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   +2 more
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Sustainable production and biomedical application of polymalic acid from renewable biomass and food processing wastes

Critical Reviews in Biotechnology, 2020
Polymalic acid (PMA), a homopolymer of L-malic acid (MA) generated from a yeast-like fungus Aureobasidium pullulans, has unique properties and many applications in food, biomedical, and environmental fields.
X. Zou   +5 more
semanticscholar   +1 more source

High Pressure Processing for Food Fermentation

2016
Changing 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

Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry.

Critical reviews in food science and nutrition
Pyropia spp. seaweeds are delicious and nutritious red algae widely consumed for a long history. However, due to the non-digestibility of cell wall components by the human intestinal tract, the bioaccessibility of the intracellular bioactive compounds is
Yuling Yang, Hong Lin, Xiaoting Fu
semanticscholar   +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.
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The need for process optimization of African fermented foods and beverages

International Journal of Food Microbiology, 1993
Many 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.
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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   +2 more
openaire   +2 more sources

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