Results 41 to 50 of about 49,294 (297)
Monasone Naphthoquinone Biosynthesis and Resistance in
mBio, 2020 Despite the important biological activities of natural product naphthoquinones, the biosynthetic pathways of and resistance mechanisms against such compounds remain poorly understood in fungi.
Mu Li +7 more
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Korean Fermented Foods and Mediterranean Diet: a review of the literature [PDF]
, 2023 openMediterranean diet is a well-known healthy diet based on a food pyramid constituted by seven steps (from the bottom to the top, step one water, step two fruits, vegetables, cereals, olive oil, step three nuts, seeds, herbs, wine, step four dairy ...
BEDIN, BEATRICE
core
The periodic table of fermented foods: limitations and opportunities
, 2022 Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and ...
Gänzle, Michael
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Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97
Fermentation, 2022 The present study aimed to characterize melanin pigment extracted from Gluconobacter oxydans FBFS 97. After 14 days of culture at 28 °C in GY (glucose and yeast extract) liquid-state medium, G.
Abeer Essam Noman +2 more
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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 ...
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Sudanese fermented foods [PDF]
, 2022 Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which ...
Elsiddig, Marmar +9 more
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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
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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
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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
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Evaluating the palatability of fermented foods [PDF]
Bioscience, Biotechnology, and Biochemistry, 2019 ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation ...
Tohru, Fushiki, Kumiko, Nakano
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