Results 41 to 50 of about 295,369 (307)

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

Frontiers in Microbiology, 2022
There is little information regarding the dynamics of fermentation products and the bacterial community in silage prepared with alfalfa (MS), perennial ryegrass (LP), and their mixture in the karst region.
Xueying Fan, Zhiming Xie, Qiming Cheng, Maoya Li, Jianhua Long, Yao Lei, Yushan Jia, Yulian Chen, Chao Chen, Zhijun Wang   +9 more
doaj   +1 more source

Quality of Istrian and Slavonian dry-fermented sausages

Italian Journal of Food Science, 2020
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J., LEŠIĆ, T., KREŠIĆ, G., BOGDANOVIĆ, T., MALENICA, M., KOS, I., PULIĆ, B.S., PETRIČEVIĆ, S., KUŠEC, G., VAHČIĆ, N.   +9 more
openaire   +2 more sources

Adding Flavor to Beverages with Non-Conventional Yeasts

Fermentation, 2018
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, Jürgen Wendland   +6 more
doaj   +1 more source

Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]

, 2017
We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr), Evlash, V. (Victoria), Gontar, T. (Tatуana), Lazareva, T. (Tetiana), Svidlo, K. (Karina), Tsykhanovska, I. (Iryna)   +5 more
core   +2 more sources

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

Biomolecules, 2020
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater, Marek Zdaniewicz, Paweł Satora, Gohar Khachatryan, Zdzisław Oszczęda   +4 more
doaj   +1 more source

Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]

, 2019
The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor), Ishchenko, T. (Tetiana), Medvid, I. (Iryna), Shydlovska, O. (Olena)   +3 more
core   +3 more sources

Quality parameters of fermented kvass extract

Chemical Technology, 2016
The aim of this research was to compare the commercially available kvass concentrate to the kvass extract which was experimentally produced from the naturally fermented kvass. Dry matter was determined according to the standard ISO 2173:2003, active acidity – ISO 10523:2012, and apparent viscosity was measured with a DV-III Ultra Brookfield rheometer ...
I. Lidums, D. Karklina, A. Kirse
openaire   +2 more sources

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Foods, 2023
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs ...
Jingya Fan, Guanyi Qu, Datao Wang, Jian Chen, Guocheng Du, Fang Fang   +5 more
openaire   +3 more sources

Fermentation Quality and in Vitro Nutrient Digestibility of Fresh Rice Straw-Based Silage Treated with Lactic Acid Bacteria [PDF]

, 2014
The aim of the experiment was to evaluate fermentation characteristics and in vitro nutrient digestibility of fresh rice straw-based silage ensiled with addition of epiphytic lactic acid bacteria (LAB) inoculant.
Hariadi, B. T. (B), Sabariah, V. (V), Santoso, B. (B), Sraun, T. (T)   +3 more
core  

Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]

, 2018
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci, Benito, Bisson, Bozkurt, Cabras, Calvo-Garrido, Ciani, Ciani, Collazo, Comitini, Covarelli, Escribano, Fleet, Gobbi, Guzzon, Henderson, Janisiewicz, Jaspers, Kapsopoulou, Kapsopoulou, Komárek, Leroch, Nadai, Nally, Nally, Nally, Nesci, Parish, Penna, Ponsone, Ponsone, Rojas, Schutz, Stanley, Ubeda   +34 more
core   +1 more source