Results 41 to 50 of about 2,612,996 (402)

Fermented soybean foods and diabetes

Journal of Diabetes Investigation, 2023
AbstractThe number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet.
Yoshitaka Hashimoto, Masahide Hamaguchi, Michiaki Fukui   +2 more
openaire   +3 more sources

Changes of methanol content during pectinase clarification of honey melon juice

Shipin yu jixie, 2023
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process.
HOU Yan-xi, WANG Ming-rui, LI Xin, JIAO Chan   +3 more
doaj   +1 more source

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

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, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim   +3 more
doaj   +1 more source

Microbiology of Fermented Foods and Beverages [PDF]

Foods, 2020
Fermented foods are consumed all over the world and show increasing trends [...]
openaire   +4 more sources

Variation of Microbiological and Biochemical Profiles of Laowo Dry-cured Ham, an Indigenous Fermented Food, During Ripening by GC-TOF-MS and UPLC-QTOF-MS.

Journal of Agricultural and Food Chemistry, 2020
Fermented foods have unique microbiota and metabolomic profiles that can support dietary diversity, digestion and gut health of consumers. Laowo ham (LWH) is an example of an indigenous fermented food from Southwestern China that has cultural, ecological,
Fengke Lin, Fei Cai, B. Luo, Rong-hui Gu, Selena Ahmed, C. Long   +5 more
semanticscholar   +1 more source

Microbiota of Tayohounta, a fermented baobab flavour food of Benin [PDF]

, 2011
The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process ...
Chadare, F.J., Hounhouigan, J.D., Jonkman, J., Nout, M.J.R., Wolkers-Rooijackers, J.C.M., Zwietering, M.H.   +5 more
core   +2 more sources

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

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

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

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, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations. [PDF]

, 2017
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc ...
Charlotte Tyler, Elaine Chow, Jose Zaragoza, Kyria Boundy-Mills, Maria L. Marco, Mary E. Kable, Thomas R. Williams, Timothy M. LaPara, Yelizaveta Luchkovska, Zachary Bendiks   +9 more
core   +2 more sources

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

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, Seo-Yeong Chon, Woo-Suk Bang, Mina K. Kim   +3 more
doaj   +1 more source