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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 Control During Primary Fermentation
1981This portion of the text will deal with the most common testing procedures and recording practices that are carried out during primary fermentations in the small winery. The expression primary fermentation, as used in this book, refers to the initial fermentation of grape juice or must by cultured yeasts, as opposed to secondary fermentation in the ...
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Improving the safety and quality of fermented meat products
2021The production of fermented meat products, i.e. cured meat and fermented sausages, is very challenging due to the complex technological and hygienic requirements that affect the safety and quality of the products. When assessing the safety of fermented meat products, various biological and chemical hazards may be considered, e.g.
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Quality Control for Fermented Meats
Journal of the American Veterinary Medical Association, 1976openaire +2 more sources
Quality Aspects of Alkaline-Fermented Foods [PDF]
, 2014 Prabir K. Sarkar, M.J. Robert Nout
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Quality and Flavor of Fermented Products
2004Smit, G., Wouters, J.T.M., Meijer, W.C.
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Metabolic Hydrogen Flows in Rumen Fermentation: Principles and Possibilities of Interventions
Frontiers in Microbiology, 2020Hanne Mørck Nielsen, Emilio M Ungerfeld
exaly
Quality Characteristics of the Fermented Mulberry Leaves
Food Engineering Progress, 2019Kuk-Hwan Han, Ha-Yull Chung
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