Results 81 to 90 of about 2,866,967 (210)
Fermented Food and Non-Communicable Chronic Diseases: A Review
Nutrients, 2018 Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing.
D. Gille +3 more
semanticscholar +1 more source
Food Control, 2018 The present study aims to evaluate the probiotic potential and technological properties of exopolysaccharide (EPS) producing lactic acid bacteria (LAB) isolated from Nigerian fermented cereal-based foods.
A. Adesulu-Dahunsi, K. Jeyaram, A. Sanni
semanticscholar +1 more source
Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji [PDF]
Shipin KexueIn order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial ...
HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang
doaj +1 more source
Fermented foods and food safety
Food Research International, 1994 Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire +3 more sources
Research progress on sources and inhibition measures of acrylamide in fermented food [PDF]
Zhongguo niangzaoFermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction, which has adverse effects on consumers' health.
SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang
doaj +1 more source
The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.
Journal of FungiMonacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
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Nutritional Guidelines and Fermented Food Frameworks
Foods, 2017 This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies.
V. Bell, J. Ferrão, T. Fernandes
semanticscholar +1 more source
Scientific Reports, 2016 Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the ...
Jiachao Zhang +7 more
semanticscholar +1 more source
BeveragesBeer is an alcoholic beverage made primarily from malted cereals, water, hops, and yeast. Although barley is the most common cereal in brewing, corn malts are also used to produce beer in different countries.
José R. Verde-Calvo +4 more
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Food Technologies: Fermentation
, 2014 Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical modifications that result in desirable quality modifications ...
openaire +3 more sources