Results 41 to 50 of about 164,014 (381)
Frontiers in Plant Science, 2021 Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter
D. Kasote +7 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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Microbial quality and yeast population dynamics in cracked green table olives' fermentations [PDF]
, 2013 Cracked green table olives, from the Manzanilla variety, are a fermented food produced and consumed in Portugal. The objective of the present work was to study the microbiological characteristics and yeast population evolution during the fermentation of ...
Aponte +37 more
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Nigerian Indigenous Fermented Foods: Processes and Prospects [PDF]
, 2013 The deliberate fermentation of foods by man predates written history and is possibly the oldest method of preserving perishable foods. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Aza-Ali, 1998). Scientist speculates that our ancestors possibly discovered fermentation by accident and continued to use the
Bello Mainuna +3 more
openaire +3 more sources
Role of Lipids in Food Flavor Generation
Molecules, 2022 Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking ...
F. Shahidi, A. Hossain
semanticscholar +1 more source
Artificial intelligence in food biotechnology: trends and perspectives
Frontiers in Industrial Microbiology, 2023 Artificial Intelligence (AI) is the creation of intelligent systems able to execute specific tasks which would normally need human intelligence to function. Today, AI is widely used to assist research and development in industrial biotechnology.
Antonella Amore, Sheryl Philip
semanticscholar +1 more source
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
Critical reviews in food science and nutrition, 2020 Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods.
Sofie Rousseau +4 more
semanticscholar +1 more source
Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines [PDF]
, 2017 Ultrasound is an emerging technology that can be applied to monitor food processes. However, ultrasonic techniques are usually limited to research activities within a laboratory environment and they are not extensively used in industrial processes.
Amer Boixareu, Miguel Ángel +6 more
core +2 more sources
Food Science and Human Wellness, 2023 Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
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