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Quality, functionality, and microbiology of fermented fish: a review
Critical Reviews in Food Science and Nutrition, 2019Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an
Jinhong, Zang +3 more
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Quality of Wastewater of the Sudanese Fermentation Industry
International Journal of Food Engineering, 2007The quality characteristics of wastewater of the Sudanese Fermentation Industry (El-Hassaheissa- Gezira State) were investigated. The study indicated that wastewater contained higher amounts of nutrients. The percentage of protein of the separator waste and the main drain waste were found to be 0.5% and 0.7%, respectively. The molasses waste contained
Abdel Moneim El-Hadi Sulieman +1 more
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Quality Characteristics of the Fermented Angelica Leaves
Food Engineering Progress, 2015Consumption of angelica leaves (Angelica utilis) juice as a health-improving drink faces some limitation due to its bitter taste. In this study, fermented angelica leaves was prepared using some lactic acid bacteria from kimchi with their sensory properties and biological activities examined.
Min-Young Heo, Ha-Yull Chung
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Quality Detection Method for Hyperspectral Qukuai Fermentation
Proceedings of the 7th International Conference on Cyber Security and Information Engineering, 2022Na Dong, Jing Li
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Effects of Fermentation Temperatures on the Qualities of Monascus sp. PSRU03 Fermented Soybeans
Natural and Life Sciences CommunicationsThis research evaluated the effects of fermentation temperatures on the qualities of soybeans fermented with Monascus sp. PSRU03. The conditions included consistent temperatures of 25°C for 20 days, 30°C for 20 days, and a cyclic pattern of 30°C for 4 days followed by 25°C for 16 days.
Utaiwan Chattong +4 more
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The impact of water quality on beer fermentation
2011 International Conference on New Technology of Agricultural, 2011The quality of water plays an important role beer of fermentation, effect on the color, taste, turbidity, preservation of beer and so on, this paper analyzes the impact of metal ion and inorganic salt on beer of fermentation, and proposing purification approach of water.
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Food Microbes, Quality and Fermentation
2022Richard Owusu-Apenten, Ernest Vieira
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Effect of the type of fermenter on the cocoa fermentation process and quality of the cacao beans
2022 8th International Engineering, Sciences and Technology Conference (IESTEC), 2022Darla Calderon +3 more
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