Results 31 to 40 of about 176,992 (359)
Foods, 2020 The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms.
In-Seo Hwang +3 more
doaj +1 more source
Changes in Procyanidins and Tannin Concentration as Affected by Cocoa Liquor Roasting [PDF]
, 2009 Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols ...
Jati, M. (Misnawi)
core +3 more sources
Foods, 2020 The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a ...
In-Seo Hwang, Mina K. Kim
doaj +1 more source
Asian Fungal Fermented Food [PDF]
, 2002 Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences.
Nout, M.J.R., Aidoo, K.E.
openaire +4 more sources
Co-fermentation of onion and whey: a promising synbiotic combination [PDF]
, 2017 Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana +6 more
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Foods, 2020 The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing.
Hyun Hee Hong, Mina K. Kim
doaj +1 more source
Frontiers in Microbiology, 2021 Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan +3 more
doaj +1 more source
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine [PDF]
, 2018 Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or
Atkinson, Andrew +2 more
core +7 more sources
Oxidative Fermentation of Acetic Acid Bacteria and Its Products
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products.
Yating He +9 more
doaj +1 more source