Results 31 to 40 of about 168,397 (285)
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
doaj +1 more source
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
doaj +1 more source
Monitoring the Content of Nitrates in Vegetables and the Influence of the Pickling Technology on the Denitrification Process [PDF]
, 2018 The aim of the work was to determine the concentration of nitrites in vegetable products (tomatoes, cucumbers, white cabbage, table beet, carrot, potatoes, onion and green onion, lettuce, spinach and parsley), realized at markets of the cities Ternopil ...
Horiuk, Y. (Yulia) +5 more
core +2 more sources
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
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
doaj +1 more source
Plant cell walls: impact on nutrient bioaccessibility and digestibility [PDF]
, 2020 Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain.
Edwards, Cathrina H. +3 more
core +3 more sources
Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods
FermentationTraditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet
Chong Shin Yee +7 more
openaire +2 more sources
FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
wiley +1 more source
DEVELOPMENT OF CONCENTRATED AROMATIC EXTRACTS FROM CURRANT SHOOTS FOR BEVERAGES
Harčova Nauka ì TehnologìâHerbal spicy-aromatic raw materials are widely used in the production of non-alcoholic and alcoholic beverages. They enrich beverages by aromatic compounds, create colour and impart a characteristic taste.
N. Frolova +5 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