Results 31 to 40 of about 2,912,635 (352)
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. +5 more
core +2 more sources
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +3 more sources
Heliyon, 2023 In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated.
Jingjing Du +6 more
doaj +1 more source
Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary [PDF]
, 2014 The consumption of specific dairy types may be beneficial for the prevention of diabetes. Abstract: The aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes,
Kay-Tee Khaw +5 more
core +1 more source
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
core +1 more source
Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges
International Journal of Molecular Sciences, 2023 Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics.
M. Jalili, M. Nazari, F. Magkos
semanticscholar +1 more source
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 +11 more
doaj +1 more source
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
Fermentation, 2023 Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular.
Gülsüm Deveci +5 more
semanticscholar +1 more source
Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar
Applied Sciences, 2021 Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world.
Huan Zhang +4 more
doaj +1 more source