Results 11 to 20 of about 7,917 (217)
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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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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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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Low-Fat and High-Quality Fermented Sausages [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
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Lipids in Health and Disease, 2019 Background Recently, the harmful effects of frying oil on health have been gradually realized. However, as main components of frying oils, biochemical effects of total polar compounds (TPC) on a cellular level were underestimated.
Jingjie Ju +6 more
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Lipid Profiles of Human Milk and Infant Formulas: A Comparative Lipidomics Study
Foods, 2023 Infant formulas (IFs) are prevalent alternatives for human milk (HM), although their comparative lipid profiles have not been fully investigated. We adopted lipidomics to analyze and compare in-depth the lipid patterns of HM and IFs.
Danjie Wu +6 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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Studies on the Quality of Fermented Milk
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1965 This paper deals with the improvement of the previously proposed procedure which was based on the application of symbiosis among lactic streptococci for the manufacture of fermented milk by Lact. bulgaricus.Mother starter for preparing curd was shown to be most suitable when Lact.
KIYOTA, Sukeo +3 more
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