Results 141 to 150 of about 2,866,967 (210)

Indigenous Fermented Foods

, 2007
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How fermentation turns raw foods into functional fermented foods

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Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China.

Food Research International, 2021
Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as an appetizer in condiments and an important energy source. The final quality of zha-chili is closely related to its microbial community structure.
W. Cai, F. Tang, Yurong Wang, Zhendong Zhang, Yu’ang Xue, Xinxin Zhao, Zhuang Guo, Chunhui Shan   +7 more
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Predigestion as an Evolutionary Impetus for Human Use of Fermented Food

Current Anthropology, 2021
Fermented foods are an important part of the human diet. While the types of fermented foods consumed as well as the processes used to create them vary regionally, the majority of human populations globally deliberately produce and consume fermented foods
K. Amato, Elizabeth K. Mallott, Paula D’Almeida Maia, M. L. Savo Sardaro   +3 more
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A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing

Food reviews international (Print), 2021
Due to the low level of industrialization of traditional fermented food in china, people rely a lot on experience and knowledge in the production process, resulting in unstable product quality and a series of toxic substances that could affect food ...
Yilun Wang, Yuxuan Liu, Xiaohong Huang, Zihan Xiao, Yifang Yang, Qinxin Yu, Shujuan Chen, Li He, Aiping Liu, Shuliang Liu, L. Zou, Yong Yang   +11 more
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Lactic Acid Bacteria in Fermented Food

Advances in Probiotics, 2021
This chapter focuses on probiotic microorganisms. It firstly summarizes the common microbial groups in food fermentation and summarizes the representative fermented food produced by the metabolic activities of microorganisms.
Peng Chen
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Fermented food products in the era of globalization: tradition meets biotechnology innovations.

Current Opinion in Biotechnology, 2020
Omics tools offer the opportunity to characterize and trace traditional and industrial fermented foods. Bioinformatics, through machine learning, and other advanced statistical approaches, are able to disentangle fermentation processes and to predict the
A. Galimberti, A. Bruno, Giulia Agostinetto, M. Casiraghi, L. Guzzetti, M. Labra   +5 more
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Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID.

Food Chemistry, 2020
A simple and environmentally friendly method was developed for simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food samples.
Nuttanee Tungkijanansin, Waleed Alahmad, T. Nhujak, Puttaruksa Varanusupakul   +3 more
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Microbiology of Fermented Foods

2017
Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
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Determination of vitamin K composition of fermented food.

Food Chemistry, 2019
A rapid ultra-high performance liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometric (UHPLC-APCI-MS/MS) method was developed for the analysis of vitamin K compounds: phylloquinone (PK) and menaquinones (MK-n).
M. Tarvainen, Mikael Fabritius, Baoru Yang   +2 more
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