Results 11 to 20 of about 65,652 (265)
Journal of Advanced Pharmaceutical Technology & Research, 2021 Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in
Yulistia Budianti Soemarie +2 more
openaire +3 more sources
Eating Fermented: Health Benefits of LAB-Fermented Foods [PDF]
Foods, 2021 Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion.
Vincenzo Castellone +5 more
openaire +4 more sources
Biogenic amines in fermented foods [PDF]
European Journal of Clinical Nutrition, 2010 Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G. +20 more
openaire +5 more sources
Bioactive Components in Fermented Foods and Food By-Products [PDF]
Foods, 2020 Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]
Vito Verardo +2 more
openaire +6 more sources
Gels, 2022 (1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing.
Tiange Ma +5 more
doaj +1 more source
New Insights into Food Fermentation [PDF]
Foods, 2022 Food fermentation has been used for thousands of years for food preservation [...]
Juliano De Dea Lindner +1 more
openaire +4 more sources
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +3 more sources
Foods, 2021 Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang.
Yongwoo Jo, Woo-suk Bang, Mina K. Kim
doaj +1 more source
Foods, 2020 Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil +3 more
doaj +1 more source
Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes
Frontiers in Microbiology, 2022 Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds ...
Zhenzhen Xie +10 more
doaj +1 more source