Results 11 to 20 of about 7,655,390 (398)
Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]
Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe+4 more
core +3 more sources
Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage [PDF]
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
openaire +4 more sources
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage.
Haopeng Liu+7 more
semanticscholar +1 more source
Microbiological Safety and Quality of Fermented Products
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
openaire +3 more sources
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods [PDF]
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
openaire +3 more sources
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
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
doaj +1 more source
Oat (Avena sativa L.) is one of the important forage crops in the world. However, oat grown in Southwest China has higher moisture content and their preservation face significant challenges.
M. Tahir+10 more
semanticscholar +1 more source
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
doaj +1 more source
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass
Zhifei Zhang+6 more
semanticscholar +1 more source
In the present study, we investigated the effects of cellulase and Lactiplantibacillus plantarum (L. plantarum) on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of the Caragana ...
Jiasheng Ju+9 more
semanticscholar +1 more source