Results 331 to 340 of about 188,651 (383)
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Journal of food microbiology, 2021
Traditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession.
Shibo Ban +4 more
semanticscholar +1 more source
Traditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession.
Shibo Ban +4 more
semanticscholar +1 more source
Recent advances in alleviating food allergenicity through fermentation
Critical reviews in food science and nutrition, 2021The increasing prevalence of food allergies is a significant challenge to global food health and safety. Various strategies have been deployed to decrease the allergenicity of food for preventing and reducing related disorders. Compared to other methods,
Xiaowen Pi +7 more
semanticscholar +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
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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
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
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
LWT, 2021
Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein (one of the essential amino acids), carbohydrates and other ...
Kuldeep A. Rahate +2 more
semanticscholar +1 more source
Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein (one of the essential amino acids), carbohydrates and other ...
Kuldeep A. Rahate +2 more
semanticscholar +1 more source
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, Navin K. Rastogi
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Food Research International
Food security issues are becoming more pressing due to the world's rapid population expansion and climate change, which also drive up demand for nutrient-dense commodities like meat and cereals.
Alzira Aparecida Pereira +5 more
semanticscholar +1 more source
Food security issues are becoming more pressing due to the world's rapid population expansion and climate change, which also drive up demand for nutrient-dense commodities like meat and cereals.
Alzira Aparecida Pereira +5 more
semanticscholar +1 more source
Biohythane production from food processing wastes - Challenges and perspectives.
Bioresource Technology, 2019The food industry generates enormous quantity of food waste (FW) either directly or indirectly including the processing sector, which turned into biofuels for waste remediation.
R. Meena +4 more
semanticscholar +1 more source
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.
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Current Research in Food Science