Results 31 to 40 of about 55,640 (299)
Animals, 2021 The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first ...
Zofia Sokołowicz +6 more
doaj +1 more source
Acta Scientiarum: Technology, 2021 Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no ...
Vitoria Polli Camargo +5 more
doaj +1 more source
Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]
, 2019 Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar +5 more
core +1 more source
Shipin gongye ke-jiFermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation.
Peng ZHANG +3 more
doaj +1 more source
Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media
Toxins, 2022 The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) production.
Iva Zahija +4 more
doaj +1 more source
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
Advancing Precision Nutrition Through Multimodal Data and Artificial Intelligence
Advanced Science, EarlyView.Individual responses to food vary dramatically, challenging traditional dietary advice. This review explores how the unique genetic makeup, gut microbiome, and brain activity shape host metabolic health. We examine how artificial intelligence integrates these multimodal data to predict individualized dietary needs, moving beyond one‐size‐fits‐all ...
Yuanqing Fu +5 more
wiley +1 more source
Fermented Meat Products: Production and Consumption [PDF]
, 2010 I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
core
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products
Shipin gongye ke-jiFermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes.
Qinjie LAN +8 more
doaj +1 more source