Results 91 to 100 of about 56,442 (290)
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
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Quality traits of fallow deer (Dama dama) dry-cured hams
Italian Journal of Animal Science, 2011 Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage.
E. Piasentier +4 more
doaj +1 more source
Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [PDF]
, 2003 Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards in the food chain.
Beck, A.J., Ferguson, A., Ropkins, K.
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson +3 more
wiley +1 more source
Journal of Ethnic FoodsThe revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural ...
Kuralay Issayeva, Madina Sharapatova
doaj +1 more source
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Food Technology and Biotechnology, 2021 Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat ...
Taxiarchoula Magra +7 more
doaj
Agricultural Reciprocity under Economic Partnership Agreements [PDF]
This paper investigates how the formation of Economic Partnership Agreements (EPAs) with the EU might affect the ability of the six Development Cooperation Ireland programme countries in Sub-Saharan Africa to continue to provide protection to their ...
Christopher Stevens, Jane Kennan
core
The Hong Kong Declaration and Agriculture - Implications for Bangladesh [PDF]
This paper reviews the developments in WTO negotiation on agriculture in the light of the Hong Kong Ministerial Declaration. It has critically analysed the decisions and negotiating proposals adopted through the Declaration.
Narayan Chandra Das, Uttam Kumar Deb
core +4 more sources