Results 171 to 180 of about 56,288 (301)

The production process of chepa shutki: A traditional Bangladeshi fermented fish product. [PDF]

Heliyon
Farhana JA, Schoustra SE, Ahamed F, Zwaan B, van Mastrigt O.   +4 more
europepmc   +1 more source

Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry. [PDF]

Foods, 2022
Kim E, Won JE, Yang SM, Kim HJ, Kim HY.
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods. [PDF]

BMC Microbiol
Borthakur D, Sharma BK, Upadhye VJ.
europepmc   +1 more source

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products. [PDF]

Front Microbiol, 2020
Speranza B, Racioppo A, Campaniello D, Altieri C, Sinigaglia M, Corbo MR, Bevilacqua A.   +6 more
europepmc   +1 more source

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. [PDF]

PLoS One, 2021
Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M.   +4 more
europepmc   +1 more source

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, EarlyView.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source

Draft genome sequences of <i>Limosilactobacillus fermentum</i> BIL20 and BIL24, from Philippine fermented fish, feature biosynthetic gene clusters with diverse potential bioactivities. [PDF]

Microbiol Resour Announc
Veluz JT, Gloria PCT, Siringan MAT, Dogma IJ.   +3 more
europepmc   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source