Results 301 to 310 of about 182,885 (359)

Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review

Food Frontiers, EarlyView.
Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong, Matthew Myint, Sean Chia, Chee Fan Tan, Yi Fan Hong, Meiyappan Lakshmanan, Ying Swan Ho, Thomas T. Wheeler, Xuezhi Bi, Ian Walsh, Kuin Tian Pang   +10 more
wiley   +1 more source

Dataset of 16S ribosomal DNA sequence-based identification of bacteriocinogenic lactic acid bacteria isolated from fermented food samples. [PDF]

Data Brief
Imade EE, Omonigho SE, Babalola OO, Enagbonma BJ, Igiehon ON, Ogofure AG.   +5 more
europepmc   +1 more source

Fermented Food Safety

, 1997
Nout, M.J.R., Motarjemi, Y.
openaire   +1 more source

Indigenous Fermented Foods

, 2007
openaire   +2 more sources

How fermentation turns raw foods into functional fermented foods

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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.
openaire   +2 more sources

Traditional fermented foods

Biotechnology and Bioengineering, 1967
AbstractFor centuries, diverse plant and animal materials have been fermented by various bacteria, yeasts, and fungi to make excellent foods. The kinds of micro organisms used in traditional fermentation are restricted to a relatively few genera, including Aspergillus, Rhizopus, Mucor, Actinomucor, Monascus, Saccharomyces, Neurospora, Acetobacler ...
C. W. Hesseltine, Hwa L. Wang
openaire   +1 more source

Food Fermentation

2005
The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R., de Vos, W.M., Zwietering, M.H.   +2 more
openaire   +1 more source