Results 201 to 210 of about 56,288 (301)

Traditional Fermented Fish in Shiga

Japanese Journal of Food Microbiology, 2011
openaire   +2 more sources

Fermentation techniques for protein enrichment of cassava peel

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of agro‐industrial by‐products such as unconventional feeds in animal production is an alternative for reducing the high costs associated with conventional feeds. The present study aimed to evaluate the effect of aeration, pH adjustment, the use of yeast (Saccharomyces cerevisiae) and the amount of urea on the enrichment of ...
Aluizio Raimundo Bastos de Oliveira Júnior, Caroline Emanuelle do Amaral Santa Rosa de Oliveira, Isadora Gabriele da Silva Matos, Luis Fernando Souza Ribeiro, José Augusto de Souza Estumano, João Gabriel Sodré Lima, Cristian Faturi, Thiago Carvalho da Silva   +7 more
wiley   +1 more source

Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition. [PDF]

Foods, 2020
Axelsson L, Bjerke GA, McLeod A, Berget I, Holck AL.   +4 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. [PDF]

Foods, 2020
Martí-Quijal FJ, Príncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ, Mañes J.   +8 more
europepmc   +1 more source

Soybean seed coat properties as determinants of natto and sprout quality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Improving breeding efficiency for superior soybean (Glycine max (L.) Merr.) germplasm used in natto and sprouts requires understanding how seed coat properties relate to quality and functional traits. METHODS We measured seed weight, water uptake, and sprout length and thickness across various genotypes tested at different locations
Mehri Hadinezhad, Simon Lackey, Keith Hubbard, Makayla Giles, Elroy R. Cober   +4 more
wiley   +1 more source

Fish Fermented Technology by Filamentous Fungi

Fish Fermented Technology by Filamentous Fungi
There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on.
openaire   +1 more source

Biological activities and bioactive constituents of Flammulina velutipes: An updated systematic review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen, Didem Şöhretoğlu, Ayşe Kuruüzüm‐Uz   +2 more
wiley   +1 more source

Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu). [PDF]

Front Microbiol, 2020
Yang Q, Meng J, Zhang W, Liu L, He L, Deng L, Zeng X, Ye C.   +7 more
europepmc   +1 more source