Results 301 to 310 of about 2,912,635 (352)
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Microbiology of Fermented Foods
2017Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
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Comprehensive Reviews in Food Science and Food Safety
Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry.
Ritian Jin +9 more
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Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry.
Ritian Jin +9 more
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Probiotic properties of yeasts in traditional fermented foods and beverages
Journal of Applied Microbiology, 2022The interest in potentiality and functionality of probiotic yeasts from fermented foods has increased drastically over the years. In many fermented foods and beverages, lactic acid bacteria and yeasts exist synergistically by stimulating their growth and
J. Tamang, Sonam Lama
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Biotechnology and Bioengineering, 1967
AbstractFor centuries, diverse plant and animal materials have been fermented by various bacteria, yeasts, and fungi to make excellent foods. The kinds of micro organisms used in traditional fermentation are restricted to a relatively few genera, including Aspergillus, Rhizopus, Mucor, Actinomucor, Monascus, Saccharomyces, Neurospora, Acetobacler ...
C. W. Hesseltine, Hwa L. Wang
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AbstractFor centuries, diverse plant and animal materials have been fermented by various bacteria, yeasts, and fungi to make excellent foods. The kinds of micro organisms used in traditional fermentation are restricted to a relatively few genera, including Aspergillus, Rhizopus, Mucor, Actinomucor, Monascus, Saccharomyces, Neurospora, Acetobacler ...
C. W. Hesseltine, Hwa L. Wang
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2005
The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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Fermentation: Foods and Nonalcoholic Beverages
2004There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability.
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1998
Maternal breast milk is universally recognized as the best food for an infant. It is nutritionally balanced and generally free from pathogens and other substances that may be hazardous to health.
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Maternal breast milk is universally recognized as the best food for an infant. It is nutritionally balanced and generally free from pathogens and other substances that may be hazardous to health.
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1998
Fermented foods constitute a significant component of African diets. Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. Those which serve as main meals and beverages are usually products of carbohydrate-rich raw materials.
S. A. Odunfa, O. B. Oyewole
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Fermented foods constitute a significant component of African diets. Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. Those which serve as main meals and beverages are usually products of carbohydrate-rich raw materials.
S. A. Odunfa, O. B. Oyewole
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2010
Book abstract: This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi in the production and processing of bread, cheese, beer and wine, traditional Asian fermentation products and edible mushrooms.
Nout, M.J. Rob, Aidoo, Kofi E.
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Book abstract: This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi in the production and processing of bread, cheese, beer and wine, traditional Asian fermentation products and edible mushrooms.
Nout, M.J. Rob, Aidoo, Kofi E.
openaire +1 more source