Results 191 to 200 of about 2,612,996 (402)

Advances in the Application of Machine Learning to Microbial Structure and Quality Control of Traditional Fermented Foods

Shipin gongye ke-ji
The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product.
Ningxiaoxuan WANG, Xin LI, Yuli HUANG, Yali WANG, Haimei LAI, Menglu YANG, Chenwei TANG, Lihong GE, Nan ZHAO   +8 more
doaj   +1 more source

Examination of Fermented Foods by Laboratory Methods

, 1934
Carl S. Pederson
openalex   +2 more sources

Popular fermented foods and beverages in Southeast Asia [PDF]

, 2011
Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah, Abu Bakar, Fatimah, Law, Se Vern, Mat Hashim, Dzulkifly   +3 more
core  

A site analysis for biological hydrogen production in biogas plants in Germany

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract There are many developments in sustainable hydrogen production, like the increasing usage of electrolysis, which accounts for 5% of the hydrogen produced worldwide, as well as the current research into biological production methods. One of these methods is the usage of microorganisms to produce hydrogen through the biological pathways of dark ...
Natascha Eggers, Fabian Giebner, Torsten Birth‐Reichert, Dustin Heinemann, Martin Wagner   +4 more
wiley   +1 more source

Creating a database of biobased hydrogen production: country‐based evaluations and comparative analysis

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Hydrogen is increasingly recognized as a crucial element in a sustainable future, providing a variety of solutions to address the climate crisis. Its importance is emphasized by its adaptability, high energy content, and capacity to decarbonize a number of industries, including steel production, the chemical sector (e.g., ammonia and methanol ...
Mine Güngörmüşler, Mariam El Jamal, Jorge Mario Marchetti   +2 more
wiley   +1 more source

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō. [PDF]

Front Microbiol, 2023
Leñini C, Rodriguez Ayala F, Goñi AJ, Rateni L, Nakamura A, Grau RR.   +5 more
europepmc   +1 more source

On the Vitamin D of Fermented Sea-food “Shiokara” (Report 1)

, 1969
Haruo Baba, Tôru Ishibashi
openalex   +2 more sources

Optimization of second‐generation lactic acid from corn stover by alkaline catalysis in subcritical water reaction medium

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The optimization of hydrothermal lactic acid (LA) production from corn stover using Ca(OH)2 as catalyst was investigated. Initial studies with a 9 g L−1 glucose solution, and different Ca(OH)2 concentrations, in the range of 0.025–0.1 M, identified 0.075 M as the optimal concentration.
Helena Candela, Alba Ester Illera, Pedro Barea, María Olga Ruiz, Sagrario Beltrán, María Teresa Sanz   +5 more
wiley   +1 more source

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. [PDF]

Foods, 2023
Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV.   +5 more
europepmc   +1 more source

On the Food-Additives for Alcoholic Beverage, Fermented Seasonings and Foods

, 1969
Masakazu Yamada
openalex   +2 more sources