Results 81 to 90 of about 2,612,996 (402)
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 +3 more
doaj +1 more source
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. [PDF]
, 2004 A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v).
BLAIOTTA, GIUSEPPE +5 more
core +1 more source
A Chinese fermented soybean food
International Journal of Food Microbiology, 2001 Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the Wei Dynasty (220-265 AD).
Han, B.Z., Rombouts, F.M., Nout, M.J.R.
openaire +5 more sources
Advanced Materials, EarlyView.This review explores the transformative role of AI in biosensor technology and provides a holistic interdisciplinary perspective that covers a broader scope of AI‐enabled biosensor technologies across various sectors including healthcare, environmental monitoring, food safety, and agriculture. It also highlights the important role of novel materials in
Tuğba Akkaş +4 more
wiley +1 more source
Shipin gongye ke-jiIn 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 +6 more
doaj +1 more source
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) [PDF]
, 2018 Mannoproteins (MPs) are cell wall proteoglycans released in wine by yeast during fermentation and ageing on lees, a procedure used for the production of several wines to enrich them in these components with consequences from both a technological and ...
Curioni, Andrea +5 more
core +1 more source
Advanced Materials Interfaces, EarlyView.Biocompatible zein/poly(γ‐glutamic acid) nanocomposite particles are developed to enhance the stability of zein nanoparticles, which demonstrate excellent stability under a variety of environmental conditions and effective thermal protection for the encapsulated actives.
Jie Mei +6 more
wiley +1 more source
Frontiers in Microbiology, 2018 In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated.
Ah-Rang Choi +3 more
semanticscholar +1 more source
Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene +5 more
core +2 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
core +1 more source