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Food Chemistry AdvancesFaba bean proteins have lower nutritional quality compared to animal proteins, as plant proteins, in some cases, provide a less complete profile of essential amino acids (EAA) and contain antinutritional factors that can limit protein digestibility ...
Linea Thulesen +5 more
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Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage [PDF]
Microorganisms, 2021 The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation ...
Hong Yang +4 more
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A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method
Fermentation, 2023 A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew.
Hairong Sun +6 more
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Microbiological Safety and Quality of Fermented Products
Foods, 2023 Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]
Xiaoyan Liu, Jinghao Ma, Guangsen Fan
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Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
Molecules, 2023 Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan +9 more
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Effect of Starter Cultures on Quality of Fermented Sausages
Food Science of Animal Resources, 2023 The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Jungeun Hwang +5 more
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Frontiers in Nutrition, 2023 In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu +10 more
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AMB Express, 2022 Consistent production of bioactives from microbial sources remains a big challenge for fermentation based bio-processes. Setomimycin, a rare 9,9'-bianthrylanthracene antibiotic reported to be active against Gram positive bacteria i.e.
Ravi Singh Manhas +2 more
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Dynamics of cocoa fermentation and its effect on quality [PDF]
Scientific Reports, 2021 Abstract Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’s homogeneity—occur during ...
Ana M. Calvo +5 more
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Journal of Food Quality, 2022 Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma Baijiu, is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, and harmonious) style.
XingLin Han +3 more
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