Results 11 to 20 of about 292,601 (358)
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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Quantitative Proteomic Analysis Reveals the Mechanisms of Sinapine Alleviate Macrophage Foaming
Molecules, 2023 Rapeseed polyphenols have cardiovascular protective effects. Sinapine, one main rapeseed polyphenol, possesses antioxidative, anti-inflammatory, and antitumor properties.
Aiyang Liu +7 more
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Food Science and Human Wellness, 2023 As an irreplaceable dietary constituent, lipids play a vital important role in health, but their effects on aging process and longevity are still not well known yet.
Yanan Wang +5 more
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Frontiers in Nutrition, 2022 A great deal of attention has been paid to charactering the protein hydrolysates prepared by enzymatic hydrolysis, while the influence of molecular weight (MW) distributions on the resultant hydrolysates remains unclear.
Yin Chen +6 more
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Foods, 2023 The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC ...
Jiachen Shi +3 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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Foods, 2023 Hemp protein, with its important nutritional and industrial value, has trickled into the aisles of protein demand; however, its poor functional properties have largely limited its implementation in food.
Ziwen Ding +6 more
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Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages [PDF]
Meat Technology, 2023 The production of dry‑fermented meat products, including dry‑fermented sausages, has a long tradition in Croatian households. These sausages differ greatly depending on the produc‑tion region. The aim of the study was to characterize the best‑known types of dry‑fermented Croatian sausages from Eastern Croatia, including Kulen, Kulenova Seka and ...
Vulić, Ana +3 more
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Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator [PDF]
Korean Journal of Food Science and Technology, 2011 Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile
Seung-Hwa Choi, Sang-Moo Kim
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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods [PDF]
Fermentation, 2020 Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards
Ranjana Sharma +4 more
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