Results 21 to 30 of about 7,838,334 (308)

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, TAKAO, Hajime, TONOMURA, Yoshiko, YASUKAWA, Akira   +3 more
  +7 more sources

Real-Time Discrimination and Quality Evaluation of Black Tea Fermentation Quality Using a Homemade Simple Machine Vision System

, 2023
Fermentation is a key link in determining the quality and flavor formation of black tea. However, during the actual production, the judgment of black tea fermentation quality mainly relies on the sensory evaluation of the tea maker, which is more ...
Dandan Qi, Changbo Yuan, Chongshan Yang, Ting An, Chunwang Dong   +4 more
core   +1 more source

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, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu   +6 more
doaj   +1 more source

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
openaire   +1 more source

Batch fermentation process: Modelling and direct sensitivity analysis [PDF]

, 2009
Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Sipos, Anca, A. Sipos, Agachi, Paul Şerban, Agachi, P., Sipos, A., Strehaiano, P., X. Meyer, P. Strehaiano, Meyer, Xuân-Mi, Meyer, X., Strehaiano, Pierre, P. Agachi   +11 more
core   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O.   +6 more
core   +1 more source

Evaluation of the Black Tea Taste Quality during Fermentation Process Using Image and Spectral Fusion Features

, 2023
The rapid and intelligent evaluation of black tea taste quality during the fermentation process is an unsolved problem because of the complexity and hysteretic of the current taste evaluation method.
Zheli Wang, Shuxiang Fan, Dandan Qi, Changbo Yuan, Jian Zhang, Wenqian Huang, Chongshan Yang, Ting An, Xi Tian, Chunwang Dong, Yaoyao Fan   +10 more
core   +1 more source

Microbial dynamics during barley tempeh fermentation [PDF]

, 2006
Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
core   +1 more source

Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae [PDF]

, 2009
The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation.
Sibanda, Mkhululi Benedict
core   +1 more source

Molecular, structural and biochemical characterization of a novel recombinant chlorophyllase from cyanobacterium Oscillatoria acuminata PCC 6304

Microbial Cell Factories, 2021
Background Chlorophyllase catalyzes the hydrolysis of chlorophyll and produces chlorophyllide and phytol. Cyanobacterial chlorophyllases are likely to be more highly heterologously expressed than plant chlorophyllases.
Sitian Gu, Xiaojun Dai, Zhengjun Xu, Qiwen Niu, Jiang Jiang, Yuanfa Liu   +5 more
doaj   +1 more source