Results 61 to 70 of about 2,866,967 (210)

Asian Fungal Fermented Food

, 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

Potential food applications and biological activities of fermented quinoa: A review

Trends in Food Science & Technology
Background: Fermented cereal or pseudocereal foods may be produced as a good alternative to avoid the drawbacks of dairy products. Quinoa ( Chenopodium quinoa ) seeds are greater sources of macro-/micro-nutrients and bioactive compounds.
A. Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman   +2 more
semanticscholar   +1 more source

Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice

Shipin gongye ke-ji
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the
Jian YE, Xuefeng WU, Dongdong MU, Lanhua LIU, Zhenhong LI, Xiangsong CHEN, Xingjiang LI   +6 more
doaj   +1 more source

RNA-Seq transcriptomic analysis reveals gene expression profiles of acetic acid bacteria under high-acidity submerged industrial fermentation process

Frontiers in Microbiology, 2022
Acetic acid bacteria (AAB) are Gram-negative obligate aerobics in Acetobacteraceae family. Producing acetic acid and brewing vinegars are one of the most important industrial applications of AAB, attributed to their outstanding ability to tolerate the ...
Haoran Yang, Haoran Yang, Haoran Yang, Yating He, Yating He, Jing Liao, Jing Liao, Xin Li, Junhong Zhang, Wolfgang Liebl, Fusheng Chen, Fusheng Chen   +11 more
doaj   +1 more source

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

Foods, 2020
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
doaj   +1 more source

Identification of Differential Metabolites in Lactic Acid Bacteria-Fermented Dangshan Pear Juice and Study of Key Metabolic Pathways

Shipin gongye ke-ji
In order to deeply analyze the changing situation of nutrients during the fermentation of Dangshan pear juice by lactic acid bacteria, in this study, the ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to analyze the ...
Xusheng YOU, Xingjiang LI, Jian YE, Xuefeng WU   +3 more
doaj   +1 more source

Consumer Studies: Beyond Acceptability—A Case Study with Beer

Beverages, 2022
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles.
Yareth N. Hernández-Mora, José R. Verde-Calvo, Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía   +3 more
doaj   +1 more source

Exotic Fermented Dairy Foods

Journal of Food Protection, 1977
Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus . For innovative development to be competitive in the U.S.
openaire   +2 more sources

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Frontiers in Microbiology, 2019
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world.
Pernille Johansen, J. Owusu-Kwarteng, C. Parkouda, S. Padonou, L. Jespersen   +4 more
semanticscholar   +1 more source

Fermented foods, feeds, and beverages

Biotechnology Advances, 1983
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire   +3 more sources